A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics
The effect of electron beam irradiation and high-pressure treatment on the characteristics of cold-smoked salmon during refrigerated storage at 5 °C was investigated. Irradiation at 1–4 kGy and high-pressure treatments at 450 MPa for 5–25 min reduced total viable counts and delayed microbial growth....
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| Veröffentlicht in: | Food and bioprocess technology 2013-11, Vol.6 (11), p.3177-3185 |
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| creator | Montiel, Raquel Cabeza, María C. Bravo, Daniel Gaya, Pilar Cambero, Isabel Ordóñez, Juan A. Nuñez, Manuel Medina, Margarita |
| description | The effect of electron beam irradiation and high-pressure treatment on the characteristics of cold-smoked salmon during refrigerated storage at 5 °C was investigated. Irradiation at 1–4 kGy and high-pressure treatments at 450 MPa for 5–25 min reduced total viable counts and delayed microbial growth. Irradiation induced a slight decrease in redness (
a
*), whereas high-pressure treatment resulted in a brighter (
L
*) appearance of smoked salmon. Higher values of hardness and shear strength were recorded for pressurized samples. Total biogenic amine concentration in smoked salmon held for 20 days at 5 °C was lowered by 81 % in samples irradiated at 2 kGy, and by 46 % in samples pressurized at 450 MPa for 25 min. Smoked salmon irradiated at 1 or 2 kGy had negligible sensory (appearance, odour and flavour) alterations, but lower sensory preferences in the rank order test were observed for 3 and 4 kGy samples. Pressurization for 5 min at 450 MPa induced moderate sensory changes, which were more marked after 15 or 25 min at 450 MPa. These results point to the usefulness of E-beam radiation at 1.5 kGy to assure a safe product of sensory characteristics similar to those of untreated smoked salmon. |
| doi_str_mv | 10.1007/s11947-012-0954-y |
| format | Article |
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a
*), whereas high-pressure treatment resulted in a brighter (
L
*) appearance of smoked salmon. Higher values of hardness and shear strength were recorded for pressurized samples. Total biogenic amine concentration in smoked salmon held for 20 days at 5 °C was lowered by 81 % in samples irradiated at 2 kGy, and by 46 % in samples pressurized at 450 MPa for 25 min. Smoked salmon irradiated at 1 or 2 kGy had negligible sensory (appearance, odour and flavour) alterations, but lower sensory preferences in the rank order test were observed for 3 and 4 kGy samples. Pressurization for 5 min at 450 MPa induced moderate sensory changes, which were more marked after 15 or 25 min at 450 MPa. These results point to the usefulness of E-beam radiation at 1.5 kGy to assure a safe product of sensory characteristics similar to those of untreated smoked salmon.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-012-0954-y</identifier><language>eng</language><publisher>Boston: Springer US</publisher><subject>Agriculture ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cold storage ; Cold treatment ; Curing ; Electron beams ; Electron irradiation ; Flavor ; Flavors ; Food Science ; Irradiation ; Microorganisms ; Odor ; Olfactory preferences ; Original Paper ; Pressure ; Pressurization ; Salmon ; Sanitation ; Sensory evaluation ; Sensory properties ; Shear strength ; Shelf life</subject><ispartof>Food and bioprocess technology, 2013-11, Vol.6 (11), p.3177-3185</ispartof><rights>Springer Science+Business Media, LLC 2012</rights><rights>Springer Science+Business Media, LLC 2012.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-e75ba914e2119b0943a24355b5c0512c4ba22046a0f62e6d11f5e562f0fb9d3</citedby><cites>FETCH-LOGICAL-c316t-e75ba914e2119b0943a24355b5c0512c4ba22046a0f62e6d11f5e562f0fb9d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-012-0954-y$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-012-0954-y$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Montiel, Raquel</creatorcontrib><creatorcontrib>Cabeza, María C.</creatorcontrib><creatorcontrib>Bravo, Daniel</creatorcontrib><creatorcontrib>Gaya, Pilar</creatorcontrib><creatorcontrib>Cambero, Isabel</creatorcontrib><creatorcontrib>Ordóñez, Juan A.</creatorcontrib><creatorcontrib>Nuñez, Manuel</creatorcontrib><creatorcontrib>Medina, Margarita</creatorcontrib><title>A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>The effect of electron beam irradiation and high-pressure treatment on the characteristics of cold-smoked salmon during refrigerated storage at 5 °C was investigated. Irradiation at 1–4 kGy and high-pressure treatments at 450 MPa for 5–25 min reduced total viable counts and delayed microbial growth. Irradiation induced a slight decrease in redness (
a
*), whereas high-pressure treatment resulted in a brighter (
L
*) appearance of smoked salmon. Higher values of hardness and shear strength were recorded for pressurized samples. Total biogenic amine concentration in smoked salmon held for 20 days at 5 °C was lowered by 81 % in samples irradiated at 2 kGy, and by 46 % in samples pressurized at 450 MPa for 25 min. Smoked salmon irradiated at 1 or 2 kGy had negligible sensory (appearance, odour and flavour) alterations, but lower sensory preferences in the rank order test were observed for 3 and 4 kGy samples. Pressurization for 5 min at 450 MPa induced moderate sensory changes, which were more marked after 15 or 25 min at 450 MPa. These results point to the usefulness of E-beam radiation at 1.5 kGy to assure a safe product of sensory characteristics similar to those of untreated smoked salmon.</description><subject>Agriculture</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cold storage</subject><subject>Cold treatment</subject><subject>Curing</subject><subject>Electron beams</subject><subject>Electron irradiation</subject><subject>Flavor</subject><subject>Flavors</subject><subject>Food Science</subject><subject>Irradiation</subject><subject>Microorganisms</subject><subject>Odor</subject><subject>Olfactory preferences</subject><subject>Original Paper</subject><subject>Pressure</subject><subject>Pressurization</subject><subject>Salmon</subject><subject>Sanitation</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Shear strength</subject><subject>Shelf life</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1kdFKwzAUhosoOKcP4F3A20WTNGmtd1uZbjBQ6O5D2p5snWs7kwzty_isplb0yqsE8n9fDucPgmtKbikh8Z2lNOExJpRhkgiOu5NgRJNQYEF5cvp7D8l5cGHtjpCIcBqOgs8pStv6oExl2wbNwL0DNGiOZ6BqtDRGlZVylX9STYkW1WaLXwxYezSA1gaUq6FxSLfGW_Ylzur2FUqUqX3tkUw1lfumH1C2hb3Gq0rDpI-2RzNBa_hwvahXZ9DY1nQo3SqjCgd-HlcV9jI402pv4ernHAfZ43ydLvDq-WmZTle4CGnkMMQiVwnlwPwacpLwUDEeCpGLggjKCp4rxgiPFNERg6ikVAsQEdNE50kZjoObwXow7dsRrJM7P2DjP5SMU3IfipjFPkWHVGFaaw1oeTBVrUwnKZF9CXIoQfoSZF-C7DzDBsb6bLMB82f-H_oCNgiLnw</recordid><startdate>20131101</startdate><enddate>20131101</enddate><creator>Montiel, Raquel</creator><creator>Cabeza, María C.</creator><creator>Bravo, Daniel</creator><creator>Gaya, Pilar</creator><creator>Cambero, Isabel</creator><creator>Ordóñez, Juan A.</creator><creator>Nuñez, Manuel</creator><creator>Medina, Margarita</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20131101</creationdate><title>A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics</title><author>Montiel, Raquel ; Cabeza, María C. ; Bravo, Daniel ; Gaya, Pilar ; Cambero, Isabel ; Ordóñez, Juan A. ; Nuñez, Manuel ; Medina, Margarita</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-e75ba914e2119b0943a24355b5c0512c4ba22046a0f62e6d11f5e562f0fb9d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Agriculture</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cold storage</topic><topic>Cold treatment</topic><topic>Curing</topic><topic>Electron beams</topic><topic>Electron irradiation</topic><topic>Flavor</topic><topic>Flavors</topic><topic>Food Science</topic><topic>Irradiation</topic><topic>Microorganisms</topic><topic>Odor</topic><topic>Olfactory preferences</topic><topic>Original Paper</topic><topic>Pressure</topic><topic>Pressurization</topic><topic>Salmon</topic><topic>Sanitation</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Shear strength</topic><topic>Shelf life</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Montiel, Raquel</creatorcontrib><creatorcontrib>Cabeza, María C.</creatorcontrib><creatorcontrib>Bravo, Daniel</creatorcontrib><creatorcontrib>Gaya, Pilar</creatorcontrib><creatorcontrib>Cambero, Isabel</creatorcontrib><creatorcontrib>Ordóñez, Juan A.</creatorcontrib><creatorcontrib>Nuñez, Manuel</creatorcontrib><creatorcontrib>Medina, Margarita</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Montiel, Raquel</au><au>Cabeza, María C.</au><au>Bravo, Daniel</au><au>Gaya, Pilar</au><au>Cambero, Isabel</au><au>Ordóñez, Juan A.</au><au>Nuñez, Manuel</au><au>Medina, Margarita</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2013-11-01</date><risdate>2013</risdate><volume>6</volume><issue>11</issue><spage>3177</spage><epage>3185</epage><pages>3177-3185</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>The effect of electron beam irradiation and high-pressure treatment on the characteristics of cold-smoked salmon during refrigerated storage at 5 °C was investigated. Irradiation at 1–4 kGy and high-pressure treatments at 450 MPa for 5–25 min reduced total viable counts and delayed microbial growth. Irradiation induced a slight decrease in redness (
a
*), whereas high-pressure treatment resulted in a brighter (
L
*) appearance of smoked salmon. Higher values of hardness and shear strength were recorded for pressurized samples. Total biogenic amine concentration in smoked salmon held for 20 days at 5 °C was lowered by 81 % in samples irradiated at 2 kGy, and by 46 % in samples pressurized at 450 MPa for 25 min. Smoked salmon irradiated at 1 or 2 kGy had negligible sensory (appearance, odour and flavour) alterations, but lower sensory preferences in the rank order test were observed for 3 and 4 kGy samples. Pressurization for 5 min at 450 MPa induced moderate sensory changes, which were more marked after 15 or 25 min at 450 MPa. These results point to the usefulness of E-beam radiation at 1.5 kGy to assure a safe product of sensory characteristics similar to those of untreated smoked salmon.</abstract><cop>Boston</cop><pub>Springer US</pub><doi>10.1007/s11947-012-0954-y</doi><tpages>9</tpages></addata></record> |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Cold treatment Curing Electron beams Electron irradiation Flavor Flavors Food Science Irradiation Microorganisms Odor Olfactory preferences Original Paper Pressure Pressurization Salmon Sanitation Sensory evaluation Sensory properties Shear strength Shelf life |
| title | A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics |
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