The microbiology of cold smoked salmon (pdf download available)

Concurrent with the growth of aquaculture salmon farming, there is a corresponding increase in the commercial production of cold smoked salmon (CSS). How to cook salmon fillets The definition of CSS is vague, but it is normally made from salmon fillets with low levels of salt (< 6% in the water phase) subjected to traditional wood smoking for prolonged periods, but not exceeding 25 – 30 ?C during the process, or subject to artificial smoke flavoring by the application of liquefied smoke preparations formulated from condensation of wood smoke and either water, oil, or emulsifiers as e.g. How to cook frozen salmon fillets in the oven polysorbate. How to cook a salmon fillet in the oven The present review summarizes recent literature with respect to microbiological quality and safety of modern, commercial CSS, including factors controlling these parameters, and emerging trends and risk analysis measures to improve them. How long does salmon take to cook in the oven Special weight is put on the use of salt and alternative organic salt formulations, their combination, and use in hurdle technology to improve the safety of CSS, which is in turn primarily dictated by the pathogen Listeria monocytogenes, but also Clostridium botulinum, and their growth potential related to their salt and temperature tolerance. How to cook salmon without foil The microbiological quality and shelf life of CSS is, dependent on packaging method and storage temperature, determined mostly by the presence of lactic acid bacteria and the primary spoilage bacteria Shewanella putrefaciens, Photobacterium phosphoreum, Pseudomonas spp., and marine Vibrio. How to cook salmon steaks in oven Additionally, parasites and microbiologically derived biogenic amines relevant to CSS are briefly discussed.

Assessing hygiene practices during fish selling in retail stores

• “Pathogens in low concentration level may cause food poisoning and even death. How to cook salmon on stove top Some pathogens are able to survive salting, smoking, marinating with acetic acid, which are often used for light preservation of fish and show the ability to grow at low temperatures (Gonzalez et al., 2013; Lovdal, 2015). How to cook smoked salmon fillet Pathogens have also been isolated from the food retail environment where it is transmitted from one food product to another by cross-contamination caused by employees or equipment due to a lack of hygiene awareness or implementation. How long to cook salmon steaks “

[Show abstract] [Hide abstract] ABSTRACT: Purpose – The purpose of this paper is to assess hygiene practices during fish selling in retail stores. How to grill salmon fillets Design/methodology/approach – The data were collected by observations during inspections carried out in 100 randomly selected food retail stores, both independent and chain, selling fresh fish, fish products and other seafood.


How to cook baked salmon Stores were located in and around the area of Warsaw, Poland. How long to cook salmon fillet The inspection check list consisted of 43 questions based on rigorist requirements of Commission Regulation (EC) 852, 853 and Codex Alimentarius. How long to cook baked salmon The question form was divided into three hygiene sectors: hygiene conditions of seafood departments; hygiene of fish selling process; personal hygiene of employees. How long does salmon take to cook in oven Inspections were unannounced, and were conducted by discreet visual observations of employees work routine and selling procedures. How long to cook salmon fillets Findings – The level of hygiene compliances with inspection criteria was unexpectedly low. How to cook salmon fillets in the oven The highest percentage of compliance appeared in the hygiene of fish selling processes (in 44 percent of the stores compliance with evaluated criteria was found), less one compliance levels appeared in personal hygiene (18 percent) and hygiene of seafood department’s hygiene conditions (23 percent). How to cook salmon steaks in a frying pan Neither the size of the store, nor its location and type (independent and local or global chain) affected the compliance rate. Salmon steak cooking time Research limitations/implications – The main research limitation is that assessment was done only by observation method. Salmon fillet cooking time This is one of audit/inspection methods according to ISO 19011/2011, guidelines for auditing management systems. How to prepare salmon steaks However, this kind of inspection cannot assess microbiological cleanliness or other like ATP or symptoms of diseases expect of only visible signs. Cooking a salmon fillet The used inspection check list needs more testing and more analyses should be done for its reliability and validity. How to cook salmon without skin Practical implications – Adequate hygiene practices are critical in preventing cross-contamination. Salmon oven cooking time However, none of the inspected stores ensured full implementation of all hygiene requirements during the sale of fish. How to prepare salmon fillet The results indicated that a greater effort should be made to increase hygiene level both in small and large size retail stores. Oven baked salmon with lemon The designed inspection questionnaire proved to be a successful format for detailed evaluation of hygiene practices during the sale of fish. Oven roasted salmon fillet However, more work and analyses should be done for its reliability and validity. Oven cook salmon fillet Social implications – The findings bring some information for the consumers that in many retail stores the hygiene level during the fish sales might be insufficient. How to cook salmon fillet in a pan Originality/value – The paper presents additional and detailed data on hygiene practices during fish selling, which are rarely pointed out by other authors. Oven baked salmon fillets The applied evaluation method showed a low level of compliance with the rigorous hygienic criteria, adopted in this study, that may raise some food safety concerns.

[Show abstract] [Hide abstract] ABSTRACT: The vulnerability of fish products to microbial damage can be partially countered by the use of bioprotective cultures. Oven cook salmon fillets The latter are able to exert antimicrobial activity, often through the production of bacteriocins, so that spoilage microorganisms and/or pathogens are inhibited. Cooking salmon with skin on Several food-compatible and effective strains have been selected, often after isolation from fish products, and subsequently validated in food trials. How to cook salmon with skin on In particular (bacteriocinogenic) strains of lactic acid bacteria have been applied to inhibit undesirable bacteria, such as Listeria monocytogenes. Grilling salmon with skin on Yet, several bottlenecks, such as undesirable sensory effects, bacteriocin resistance, or too narrow inhibition ranges still may need to be overcome to achieve improved results. Cook salmon fillet oven Moreover, the focus should not solely be on bacteriocin activity, as other effects are also at play.

[Show abstract] [Hide abstract] ABSTRACT: The feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Whole salmon fillet recipes Cod was submitted to a smoke-flavouring process in water vapour permeable (WP) bags at 5 or 10?C. Cooking frozen salmon fillets Physicochemical and microbiological analyses were run for 40 days of cold storage. Baked whole salmon fillet The WP bags allowed the exudate to evaporate during the smoke-flavouring process, which enabled salting, drying and smoking to be done in a single step. Recipe for baked salmon fillet Processing temperature did not bring about major changes in the moisture, pH, aw and colour of the smoke-flavoured cod. Cooking salmon fillets in oven However, processing at 10°C increased volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) from the start of the study, whereas the samples obtained at 5°C maintained low TVB-N and TMA-N values, but only until day 21. Cooking salmon steaks in oven The samples processed at 10?C gave the highest Hx values due to degradation of IMP into Ino, and Ino into Hx. How to cook a salmon steak Microbiological counts were higher for the samples processed at 10°C compared to samples processed at 5°C, which did not reach the acceptability limits until day 40. Baking a salmon fillet Overall, the results provided of this study highlight the potential of smoke-flavouring process and in particular, the benefits of the use of refrigeration temperatures of 5°C.

Data provided are for informational purposes only. Recipe for baked salmon fillets Although carefully collected, accuracy cannot be guaranteed. Baking salmon fillets in oven Publisher conditions are provided by RoMEO. Baked salmon fillets Differing provisions from the publisher’s actual policy or licence agreement may be applicable.

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