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Abstract
The quality indices of Atlantic mackerel, hot smoked at core temperature not exceeding 60°C, containing 14–27 g salt and 580–670 g water per kg meat, was determined just after smoking and during storage. The aerobic plate count after smoking, chilling and packing in cardboard boxes was 0–12 cfu/25 cm2of the skin of the smoked fish and 10–240 cfu/g of flesh. It was 1.9 log cycle lower than that in the frozen raw material. At 2°C, the bacterial count on the fish surface and in the meat remained unchanged for at least 3 wk. At 8°C after 14 d, the cfu in the meat of smoked fish ranged from 1.8×102to 1.6×107/g. The total count on the skin and just under the skin did not increase up to 21 d at 2 and 8°C. There was no statistically significant difference between the mean values of all evaluated sensory attributes of the smoked fish stored up to 2 wk at 2 and 8°C. These results regard products from a smoking plant of very high hygienic standard, fulfilling all EC requirements, with quality assurance system based on HACCP.
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- Category:
- Articles
- Type:
- artykuł w czasopiśmie z listy filadelfijskiej
- Published in:
-
LWT-FOOD SCIENCE AND TECHNOLOGY
no. 35,
edition 1,
pages 87 - 92,
ISSN: 0023-6438 - Language:
- English
- Publication year:
- 2002
- Bibliographic description:
- Kołodziejska I., Niecikowska C., Januszewska E., Sikorski Z.: The microbial and sensory quality of mackerel hot smoked in mild conditions// LWT-FOOD SCIENCE AND TECHNOLOGY. -Vol. 35., iss. 1 (2002), s.87-92
- DOI:
- Digital Object Identifier (open in new tab) 10.1006/fstl.2001.0824
- Verified by:
- Gdańsk University of Technology
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