Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product.
Ethanol was quantified in canned salmon produced from whole fish showing different stages of decomposition due to storage at 1 and 14 degrees C for up to 3 and 16 days, respectively. Ethanol incidence in the canned salmon was correlated to results from skin aerobic plate counts and sensory evaluations of the whole fish and with sensory evaluations of the canned product. Panelists rejected whole salmon after 3 and 12 days of storage at 14 and 1 degrees C, respectively. Skin aerobic plate counts reached 4.8 log CFU/cm2 when fish were rejected, regardless of storage temperature. Panelists rejected canned salmon produced with fish stored for a maximum of 2 and 16 days at 14 and 1 degrees C, respectively. Ethanol concentrations in the cans produced with fish stored at 14 degrees C correlated well with sensory evaluation results; however, ethanol concentrations in the cans produced with salmon stored at 1 degrees C did not agree with sensory results. A correlation could not be established between ethanol concentration in the canned product and microbial content of whole salmon.
Chantarachoti
Jiraporn
J
Fishery Industrial Technology Center, University of Alaska-Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA.
Oliveira
Alexandra C M
AC
Himelbloom
Brian H
BH
Crapo
Charles A
CA
McLachlan
David G
DG
D000328:Adult; D000818:Animals; D000431:Ethanol / Q000032:analysis*; D005260:Female; D005519:Food Preservation; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D008875:Middle Aged; D012474:Salmon / Q000382:microbiology; D012677:Sensation; D013997:Time Factors
D000431:Ethanol