EXTENDING SHELF LIFE OF CHILLED COLD SMOKED SALMON USING SOME ORGANIC ACID SALTS | ||
| Journal of the Egyptian Veterinary Medical Association | ||
| Volume 76, Issue 1, April 2016, Pages 49-65 PDF (626.36 K) | ||
| Document Type: Original Research Articles | ||
| Abstract | ||
| Cold smoked salmon is a highly perishable product that belongs to the group of traditional lightly preserved fish products. The purpose of this study was to quantify the effects of organic acid sodium salts on quality parameters of cold smoked vacuum packaged salmon. Slices of smoked salmon were sprayed with sodium lactate (SL), sodium erythobate (SE) and the commercial buffer glucose syrup (BGS) immediately before being vacuum packaged then stored at 5°C and examined every 5 days for 45 days. Examination of the samples included sensory examination, chemical examinations (TBARS, TVBN and TMA) and microbiological examinations (TBC and TPsC). BGS was the best in keeping the sensory attributes of the product until the end of storage meanwhile; the control was unacceptable at the 35th day, followed by SL at 40th day then SE at 45th day. SE showed the best antioxidant effect (recording TBARS 1.91 versus 2.74 mg MDA/Kg for the control); also BGS, SL treated samples were significantly lower than the control (2.27 and 2.05 mg MDA/Kg). BGS, SL, SE and control reached the maximum acceptable limit of TVBN in the 40th, 35th, 30th and 20th day of storage, respectively. BGS, SL and SE treated samples had TMA values significantly (P<0.05) lower than the control; noticing that BGS was significantly lower than SL and SE while there was no significance between SL and SE. All treatments reduced the total bacterial count significantly than control. SL, BGS, SE and control exceeded log 5 cfu/g in the 35th, 30th, 30th and 15thday of storage, respectively. Results indicated that organic acid salts significantly improved the shelf life of cold-smoked salmon. Key words: smoked salmon, organic acid salts, chemical analysis, bacteriological analysis | ||
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