Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature

Changes in the quality of vacuum-packed cold-smoked salmon (Salmo salar) were evaluated through a systematic study of biochemical, microbiological and sensory analyses during storage at different temperatures (0, 2, 4, 6 and 8 degreesC). TVB, TMA, K value, total aerobic and anaerobic counts and Lactobacillus spp., showed significant correlation (p less than or equal to 0.05) with storage time, temperature and sensory quality. Hypoxanthine (Hx), Biogenic amines, molds and yeasts were not considered good objective indicators of sensory quality. Shelf lives of smoked-salmon stored at 0, 2, 4, 6 and 8 degreesC were 26, 21, 20, 10 and 7 days, respectively. Lactobacillus spp., were dominant in terms of deterioration in quality. Pathogenic microorganisms (Clostridium botulinifin, Salmonella, Coliform, Staphyloeoccus aureus and Listeria monocytogenes) were not detected during the time of storage. (C) 2004 Elsevier Ltd. All rights reserved.