著者

島崎 司 三明 清隆 塚正 泰之 杉山 雅昭 峯岸 裕 信濃 晴雄

出版者

日本水産學會

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.60, no.5, pp.569-576, 1994

被引用文献数

1 13 1

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Two types of smoked salmon in the A_w range above 0.93 and less than 0.96 (L-A_w type) and above 0.96 (H-A_w 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-A_w type decreased faster than the L-A_w type at each storage temperature. Viable cell counts and VB-N values of the H-A_w type were larger than the L-A_w type at each temperature during the storage period. As for microflora in the H-A_w type, Enterobacteriaceae was significant in the middle period at 10°C, and was very common at 20°C after 2 days of storage. <i>Lactobacillus</i> finally dominated under the temperature conditions examined. In the L-A_w type, <i>Streptococcus</i> and <i>Lactobacillus</i> 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 A_w of smoked salmon are closely correlated to shelf-life, because a combination of storage temperature and A_w affected the viable cell counts and formation of microflora during the storage period and induced the changes of sensory evaluation and VB-N values.