Contact
Valur Norðri Gunnlaugsson
Research Group Leader
valur.n.gunnlaugsson@matis.is
Effect of high pressure processing in reducing Listeria spp. and on the textural and microstructural properties of cold smoked salmon (CSS)
The main objective of the project was to investigate the effect of hypertension (400-900 MPa) on the death of the bacterium Listeria monocytogenes and quality factors (image structure, texture and color) in cold smoked salmon after treatment for 10, 20, 30 and 60 seconds. Effects on the total number of aerobic bacteria, lactic acid bacteria and Bacillus spores were also studied. Two experiments were performed, one in July 2005 and the other in November 2006. The study showed that short-term hypertension treatment was effective in improving the quality and safety of cold-smoked products. Due to changes in the appearance and texture of the products, further research is needed. This new method promises to meet the requirements for longer shelf life of smoked salmon. The study is of great value to the industry, due to the innovation of using high pressure for a short time (seconds) to eliminate the bacterium Listeria in smoked salmon and thus increase the shelf life of this valuable product.
The main object of this research was to study the effects of high pressure processing (400-900 MPa) on the survival of Listeria monocytogenes and the characteristics (microstructure, texture and color) of cold smoked salmon when it was processed for 10, 20, 30 and 60 seconds. The changes in counts of total aerobic bacteria, lactic acid bacteria and Bacillus spores were also studied. Two experiments were carried out, one in July 2005 and the second in November 2006. It is concluded here that the combination of high pressure and short time treatment is very effective to improve the quality and safety of cold smoked products. However, because of the changes in the visual appearance and texture, further studies are necessary. This new development is promising to meet requirements for extended shelf life of ready-to-eat cold smoked salmon with high microbiological quality and safety. This study is of high industrial relevance because it combines the innovative approach of using high pressure processing for short time (seconds) to reduce the number of Listeria in cold smoked salmon and thereby extend the shelf life of this valuable product.