Effect of Water Activity and Storage Temperature on the Quality and Microflora of Smoked Salmon.

Shimasaki, Tsukasa; Miake, K; Tsukamasa, Yasuyuki; Sugiyama, Masaaki; Minegishi, Yutaka; Shinano, Haruo

doi:10.2331/suisan.60.569

Cited by 14 publications

(9 citation statements)

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“…The results from the spoilage state, when the viable count had reached the level of 3 × 10 9 CFU cm −2 , showed clearly that the two identification strategies coincided relatively well (Table 2). Consequently, both sampling strategies yielded Lactobacillus and Photobacterium as dominating the flora of vacuum packed cold‐smoked salmon, which is in part in agreement with previous reports (Magnusson and Traustadottir 1982; Hildebrandt and Erol 1988; Shimasaki and Miake 1994; Civera et al. 1995; Huss et al.…”

Section: Discussionsupporting

confidence: 90%

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The bacterial flora of vacuum-packed cold-smoked salmon stored at 7°C, identified by direct 16S rRNA gene analysis and pure culture technique

Olofsson

Ahrné

Molin

2006

Journal of Applied Microbiology

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Aims: The indigenous flora of freshly chilled cold‐smoked salmon just after the vacuum packaging, and the spoilage flora after storage, in vacuum package at 7°C for 19 days, were to be investigated with two different sampling strategies. Methods and Results: Identification was performed using 16S rRNA sequencing of both isolated bacteria and bacterial DNA from tissue extract. The indigenous flora of fresh cold‐smoked vacuum‐packed salmon was dominated by, in order, Brochothrix thermosphacta, Yersinia ruckeri, Photobacterium and Carnobacterium, whereas the spoilage flora of the same product stored at 7°C for 19 days was dominated by Lactobacillus and Photobacterium. The two sampling strategies showed similar results on the fish flora. Several new types of Photobacterium sequences, closely related to Photobacterium iliopiscarium and Photobacterium phosphoreum, were found from both the freshly processed and the stored salmon, indicating that smoked salmon harbours at least three different, as yet unknown, Photobacterium species. Conclusions: Ten per cent of the bacterial flora multiplying on chilled, vacuum‐packed, cold‐smoked salmon comprised unknown species. The two sampling strategies complement each other. Significance and Impact of the Study: As cold‐smoked salmon is consumed without heat‐treatment, the presence of undefined bacteria in high numbers should be considered in public health assessments.

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Section: Discussionsupporting

confidence: 90%

“…2002). In general, lactic acid bacteria appear to be the dominant bacteria of vacuum‐packed smoked fish at the end of the storage period (Magnusson and Traustadottir 1982; Hildebrandt and Erol 1988; Shimasaki and Miake 1994; Civera et al. 1995; Huss et al.…”

Section: Introductionmentioning

confidence: 99%

The bacterial flora of vacuum-packed cold-smoked salmon stored at 7°C, identified by direct 16S rRNA gene analysis and pure culture technique

Olofsson

Ahrné

Molin

2006

Journal of Applied Microbiology

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“…Total aerobic flora of the uninoculated salmon varied from 10 3 to 10 5 CFU g Ϫ1 for trials with strain 39 and 10, respectively, rising to Ϸ10 5 and 10 7 after 4 weeks (Table 2). In both cases, total flora was mainly represented by lactic acid bacteria, confirming the results of many authors (Hildebrandt & Erol, 1988;Shimasaki et al, 1994;Hansen et al, 1995 andHuss et al, 1995). For the H 2 S-producing spoilage bacteria, the initial degree of contamination in the control varied between the two experiments (Table 3).…”

Section: First Trial With Strain 10 and 39 Salmon Smoked In Industrysupporting

confidence: 87%

Effect of inoculation with lactic acid bacteria on extending the shelf‐life of vacuum‐packed cold smoked salmon

Leroi

Arbey

Joffraud

et al. 1996

Int J of Food Sci Tech

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Extending the shelf-life of vacuum-packed cold smoked salmon was tested with lactic acid bacteria. Carnobacterium spp. (10 and 39) isolated from seafood, one type strain C. piscicola NCDO 2762 and a Lactobacillus plantarum strain commonly used in meat industry, were sprayed on both sides of commercial smoked salmon slices (10 8 CFU g Ϫ1 ) which were vacuum packaged and stored at 4ЊC for up to 28 days. A control sprayed with sterile physiological saline was used. In one trial, after storage with strains 10 and 39, the smell of inoculated slices became significantly less acid, sour, amine and rancid, and more specifically salmon than the control, with maximum effect after 3 weeks. These differences were not so pronounced in laboratory-processed slices for these two strains nor for C. piscicola and L. plantarum, probably because the initial counts were much lower. The effect on H 2 S-producing bacteria was variable. The yeast and mould count was always reduced on the inoculated samples. Odour differences did not correlate with chemical data, as similar concentrations of metabolites were observed in both standard and assay tests.Eighteen flasks containing 200 mL of NB and 2 mL of a glucose solution (1000 g L Ϫ1 ) were inoc-Lactic acid starters and cold smoked salmon F. Leroi et al.

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“…Magnússon and Traustadóttir (1982) found LAB dominating in vacuum-packaged, cold-smoked herring, Shimasaki et al (1994), Civera et al (1995), Truelstrup Hansen (1995, Leroi et al (1998) Lyhs et al (1998) and Paludan-Müller et al (1998) in vacuum-packaged, cold-smoked salmon and rainbow trout, as well as Jeppesen and Huss (1993) and Leisner et al (1994) in sugar-salted ('gravad') fish. In contrast to the spoilage role of these bacteria, the existence of LAB in a product is sometimes beneficial.…”

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Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotyping

Lyhs

Björkroth

Korkeala

1999

International Journal of Food Microbiology

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A total of 405 lactic acid bacteria (LAB) isolated from spoiled, vacuumpackaged, salted, sodium nitrite-or potassium nitrate-treated, cold-smoked rainbow trout stored at 4ºC or 8ºC were characterised and identified using a molecular method. The isolates were initially classified according to their restriction endonuclease profiles using HindIII and EcoRI restriction endonucleases and further characterised by rRNA gene restriction patterns (ribotypes). Numerical analysis of these ribopatterns was performed together with 19 reference LAB strain patterns in order to identify the isolates to species level. The strains were divided with HindIII and EcoRI ribopatterns into ten and nine clusters at the similarity level of 65% and 50%, respectively. The Leuconostoc-clusters and the Lb. sakei/Lb. curvatus-clusters formed the two main groups. Only one isolate was identified asLactobacillus plantarum and no Carnobacterium strains were discovered. For both enzymes, the 35 isolates possessing six individual ribotypes and forming five clusters could not be identified further with the reference strains used. The relative proportion of Leuconostoc mesenteroides subsp. mesenteroides was higher in all samples stored at 4ºC. Most of the Leuconostoc citreum were found in the samples stored at 8ºC, and particularly in the nitritetreated samples.

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Effect of Water Activity and Storage Temperature on the Quality and Microflora of Smoked Salmon.

Cited by 14 publications

References 0 publications

The bacterial flora of vacuum-packed cold-smoked salmon stored at 7°C, identified by direct 16S rRNA gene analysis and pure culture technique

The bacterial flora of vacuum-packed cold-smoked salmon stored at 7°C, identified by direct 16S rRNA gene analysis and pure culture technique

Effect of inoculation with lactic acid bacteria on extending the shelf‐life of vacuum‐packed cold smoked salmon

Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotyping

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