CHANGES IN MICROBIOLOGICAL QUALITY AND SAFETY OF VACUUM-PACKED COLD-SMOKED SALMON (Salmo salar) DURING STORAGE | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 14, Volume 48, Issue 1, January and February 2021, Page 175-185 PDF (487.38 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2021.165704 | ||||
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| Authors | ||||
Aya A. El-Bahnasawy A. El-Bahnasawy; H. I. Abdelfattah; Howaida M. Abdelbasit; S. A. Mahgoub 
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| Agric. Microbiol. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| The first aim of this study was to assess the microbiological quality and safety of ten different brand samples of vacuum-packed cold-smoked salmon, CSS (n=50) from supermarkets of two cities in Egypt. The second aim of the current study was to study the changes in the microbiological quality and safety of CSS (Salmo salar) that obtained from one factory located in 10th Ramadan City after their directly production. Samples from the factory were stored at 5 and 0°C and then examined after 0, 7, 14, 21, 28 and 35 days of storage. For all samples, microbiological parameters [total bacterial counts (TBC), total lactic acid bacteria (LAB), lactobacilli count, Pseudomonas group and Enterobacteriaceae count] were performed at the same time. Pathogenic microorganisms (Staphylococcus aureus and Listeria spp.) were examined in all samples. These pathogenic bacteria were not detected in all factory samples tested and during the time of storage. The TBC, LAB, lactobacilli count, Pseudomonas group and Enterobacteriaceae family showed a significant increase with storage time and temperature regimes. Shelf lives of smoked salmon stored at 0 and 5°C were 26 and 8 days, respectively. Lactobacillus spp. and Pseudomonas spp. were dominant in terms of deterioration in quality. | ||||
| Keywords | ||||
| Smoke salmon; safety; quality parameters; microbiological evaluation; pathogenic microorganisms | ||||
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