CRITICAL ASPECTS IN SCRAPS OF COLD SMOKED SALMON PROCESSING


Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
Abstract Views: 784
PDF: 2390
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Authors

  • C. Bernardi Laboratorio di Ispezione degli alimenti di origine animale Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università degli Studi di Milano, Italy.
  • B. Ripamonti Laboratorio di Ispezione degli alimenti di origine animale Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università degli Studi di Milano, Italy.
  • M.A. Marzano Laboratorio di Ispezione degli alimenti di origine animale Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università degli Studi di Milano, Italy.
  • P. Cattaneo Laboratorio di Ispezione degli alimenti di origine animale Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università degli Studi di Milano, Italy.
The aim of the paper was to summarize the critical aspects in the processing of smoked salmon scraps as resulted from seven different lots of samples through microbiological and chemical-physical analysis. Results demonstrate that this product has very variable salt content, high microbial counts influencing the shelf-life, rancidity problems depending on the raw material and is heavily contaminated by Listeria monocytogenes.

1.
Bernardi C, Ripamonti B, Marzano M, Cattaneo P. CRITICAL ASPECTS IN SCRAPS OF COLD SMOKED SALMON PROCESSING. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2024 Mar. 29];1(1zero):145-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.145

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