The effects of superchilled storage at-2 °C on the microbiological and organoleptic properties of cold-smoked salmon before retail Display

The aim of this study was to investigate the impact of superchilling (-2 degrees C) on the evolution of Listeria monocytogenes and organoleptic characteristics of cold-smoked salmon samples. An Hadamard matrix experimental design was carried out on artificially inoculated samples stored at +4 degrees C for 10 d and at +8 degrees C for 18 d to know the influence of four factors: salt content, strain, cold stiffening and superchilling time, on the level of L.monocytogenes in cold-smoked salmon. The growth of L. monocytogenes in naturally contaminated cold-smoked salmon and the organoleptic properties were investigated under superchilling conditions. Superchilling (-2 degrees C for 28 d) had a limited impact on some of the organoleptic properties but the level of L. monocytogenes at the end of the shelf-life (4 degrees C for 10 d and 8 degrees C for 18 d) could exceed the microbiological criterion set by the European legislation. (C) 2009 Elsevier Ltd and IIR. All rights reserved.