Ewa Januszewska - Publications - Bridge of Knowledge

Ewa Januszewska

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Year 2002

The microbial and sensory quality of mackerel hot smoked in mild conditions
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- LWT-FOOD SCIENCE AND TECHNOLOGY - Year 2002
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,...

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