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dc.contributor.authorAbel, Nanna Louise
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorRustad, Turid
dc.contributor.authorAhlsen, Vidar B
dc.contributor.authorLerfall, Jørgen
dc.date.accessioned2020-03-24T09:28:51Z
dc.date.available2020-03-24T09:28:51Z
dc.date.created2019-12-15T21:25:24Z
dc.date.issued2019
dc.identifier.citationJournal of Food Science. 2019, 84 (12), 3364-3372.en_US
dc.identifier.issn0022-1147
dc.identifier.urihttps://hdl.handle.net/11250/2648277
dc.description.abstractLow‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low‐temperature treatment (40, 50, or 60 °C) in combination with various packaging technologies (modified atmosphere [MA] or soluble gas stabilization [SGS]) on both the microbial growth and the physiochemical quality. Salmon loins were either kept natural or inoculated with Listeria innocua prior to drying (16 to 18 hr) in either 100% CO2 (SGS) or atmospheric air (MA packaging). All samples were sous vide treated, repackaged in MA, and stored at 4 °C for 24 days. The results showed shelf life to be significantly improved with the implementation of SGS, by prolonging the lag‐phase and slowing the growth rate of both naturally occurring and inoculated bacteria. Variations in packaging technology did not significantly influence any of the tested quality parameters, including drip loss, surface color, and texture. Growing consumer demand for lightly processed seafood products makes Listeria spp. an increasing problem. The present experiment, however, has shown that it is possible to lower processing temperatures to as little as 40 or 50 °C and still obtain inhibition of Listeria, but with improved chemical quality compared to traditional processing.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.titlePhysiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphereen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionacceptedVersionen_US
dc.source.pagenumber3364-3372en_US
dc.source.volume84en_US
dc.source.journalJournal of Food Scienceen_US
dc.source.issue12en_US
dc.identifier.doi10.1111/1750-3841.14852
dc.identifier.cristin1760925
dc.description.localcodeLocked until 11.11.2020 due to copyright restrictions. This is the peer reviewed version of an article, which has been published in final form at [https://doi.org/10.1111/1750-3841.14852]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. "en_US
cristin.unitcode194,66,15,0
cristin.unitnameInstitutt for bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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