スモークサーモンの品質と菌相に及ぼす水分活性と貯蔵温度の影響

概要

論文の詳細を見る
Two types of smoked salmon in the Aw range above 0.93 and less than 0.96 (L-Aw type) and above 0.96 (H-Aw type) were prepared, sliced, vacuum-packed and then stored for 40, 30, and 5 days at 5, 10, and 20°C, respectively. Changes in sensory evaluation, and microbiological and chemical characteristics were investigated throughout the storage period. The overall sensory score and textural evaluation of the H-Aw type decreased faster than the L-Aw type at each storage temperature. Viable cell counts and VB-N values of the H-Aw type were larger than the L-Aw type at each temperature during the storage period. As for microflora in the H-Aw type, Enterobacteriaceae was significant in the middle period at 10°C, and was very common at 20°C after 2 days of storage. Lactobacillus finally dominated under the temperature conditions examined. In the L-Aw type, Streptococcus and Lactobacillus were predominant on the last day of storage at 20°C, and 10 and 5°C storage, respectively. These findings suggest that the storage temperature and Aw of smoked salmon are closely correlated to shelf-life, because a combination of storage temperature and Aw affected the viable cell counts and formation of microflora during the storage period and induced the changes of sensory evaluation and VB-N values.