https://doi.org/10.4081/ijfs.2011.853

CRITICAL ASPECTS IN SCRAPS OF COLD SMOKED SALMON PROCESSING

Vol. 1 No. 1zero (2011)
Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
salmon scraps, microbial analysis, rancidity, Listeria monocytogenes
Abstract Views: 808
PDF: 2409
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Authors

C. Bernardi
lucia.zoppi@pagepress.org
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.

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How to Cite

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 Nov. 25];1(1zero):145-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.145

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