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A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics

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Abstract

The effect of electron beam irradiation and high-pressure treatment on the characteristics of cold-smoked salmon during refrigerated storage at 5 °C was investigated. Irradiation at 1–4 kGy and high-pressure treatments at 450 MPa for 5–25 min reduced total viable counts and delayed microbial growth. Irradiation induced a slight decrease in redness (a*), whereas high-pressure treatment resulted in a brighter (L*) appearance of smoked salmon. Higher values of hardness and shear strength were recorded for pressurized samples. Total biogenic amine concentration in smoked salmon held for 20 days at 5 °C was lowered by 81 % in samples irradiated at 2 kGy, and by 46 % in samples pressurized at 450 MPa for 25 min. Smoked salmon irradiated at 1 or 2 kGy had negligible sensory (appearance, odour and flavour) alterations, but lower sensory preferences in the rank order test were observed for 3 and 4 kGy samples. Pressurization for 5 min at 450 MPa induced moderate sensory changes, which were more marked after 15 or 25 min at 450 MPa. These results point to the usefulness of E-beam radiation at 1.5 kGy to assure a safe product of sensory characteristics similar to those of untreated smoked salmon.

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Acknowledgements

This work has received financial support from projects CSD2007-00016 and AGL2007-65235-C02 (Spanish Ministry of Science and Innovation) and S-0505/AGR-0314 (Comunidad de Madrid). We thank Beatriz Noval (Ionmed S.A.), Buenaventura Rodríguez and Máximo de Paz for their valuable help in treatments.

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Authors and Affiliations

  1. Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain

    Raquel Montiel, Daniel Bravo, Pilar Gaya, Manuel Nuñez & Margarita Medina

  2. Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040, Madrid, Spain

    María C. Cabeza, Isabel Cambero & Juan A. Ordóñez

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  1. Raquel Montiel
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  2. María C. Cabeza
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  3. Daniel Bravo
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  4. Pilar Gaya
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  5. Isabel Cambero
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  7. Manuel Nuñez
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  8. Margarita Medina
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Correspondence to Margarita Medina.

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Montiel, R., Cabeza, M.C., Bravo, D. et al. A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics. Food Bioprocess Technol 6, 3177–3185 (2013). https://doi.org/10.1007/s11947-012-0954-y

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  • DOI: https://doi.org/10.1007/s11947-012-0954-y

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