Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 degrees C as estimated by the factorial design method.
The simultaneous effect of salt and smoke on the natural flora of cold-smoked salmon was studied during 5 weeks of vacuum storage at 5 degrees C. The quadratic polynomial, as a function of factors, was used to express total viable count (TVC), total lactic acid bacteria, lactobacilli numerated on Rogosa agar, H2S-producing bacteria, and yeasts at different sampling times. TVC and total lactic acid bacteria were mainly inhibited by the salt concentration (5% wt/wt) in the meat and to a lesser extent by the phenol content. Inhibition was linearly proportional to salt and smoke content (the higher the concentration, the greater the inhibition). No synergistic effect on inhibition was observed between the two factors. In our working conditions, the TVC French standard (<10(6) CFU g(-1)) was maintained during 4 weeks of storage at 5 degrees C, with a minimum concentration of 2.4% (wt/wt) of salt in meat and smoking treatment corresponding to 0.6 mg 100 g(-1) of phenol. When the salt level was higher than 3%, the TVC standard was maintained, regardless of phenol level. A negative interaction between the two factors was found for H2S-producing bacteria and a positive one for yeasts.
Leroi
F
F
IFREMER, Laboratoire de Génie Alimentaire, Nantes, France. fleroi@ifremer.fr
Joffraud
J J
JJ
Chevalier
F
F
D000818:Animals; D003080:Cold Temperature; D005396:Fish Products / Q000382:microbiology*; D005516:Food Microbiology; D005519:Food Preservation; D012474:Salmon; D012906:Smoke; D012965:Sodium Chloride; D014618:Vacuum
D012906:Smoke; D012965:Sodium Chloride