Utilization of smoked salmon trim in extruded smoked salmon jerky

During smoked salmon processing, the dark meat along the lateral line is removed before packaging; this by-product currently has little economic value. In this study, the dark meat trim was incorporated into an extruded jerky. Three formulations were processed: 100% smoked trim, 75% : 25% smoked trim : fresh salmon fillet, and 50% : 50% smoked trim : fresh salmon blends (w/w basis). The base formulation contained salmon (approximately 83.5%), tapioca starch (8%), pregelatinized potato starch (3%), sucrose (4%), salt (1.5%), sodium nitrate (0.02%), and ascorbyl palmitate (0.02% of the lipid content). Blends were extruded in a laboratory-scale twin-screw extruder and then hot-smoked for 5 h. There were no significant differences among formulations in moisture, water activity, and pH. Protein was highest in the 50 : 50 blend jerky. Ash content was highest in the jerky made with 100% trim. Total lipids and salt were higher in the 100% trim jerky than in the 50 : 50 blend. Hot smoking did not adversely affect docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) content in lipids from 100% smoked trim jerky. Servings of salmon jerky made with 75% and 100% smoked trim provided at least 500 mg of EPA and DHA. The 50 : 50 formulation had the highest Intl. Commission on Illumination (CIE) L*, a*, and b* color values. Seventy consumers rated all sensory attributes as between "like slightly" and "like moderately." With some formulation and processing refinements, lateral line trim from smoked salmon processors has potential to be incorporated into acceptable, healthful snack products. PRACTICAL APPLICATION: Dark meat along the lateral line is typically discarded by smoked salmon processors. This omega-3 fatty acid rich by-product can be used to make a smoked salmon jerky that provides a convenient source of these healthful lipids for consumers.     

Improving the control of Listeria monocytogenes in cold smoked salmon

Smoked salmon is no longer a luxury product and its consumption has spread beyond special occasions. Unfortunately, this food is highly susceptible to contamination with Listeria monocytogenes. The processing steps sensitive to potential L. monocytogenes contamination, the current and future methodologies to fight against such flora are presented with a particular emphasis on the efficacy of anti-listerial peptides.     

Extending the storage life of ‘Khao Kriap Waue’–A traditional Thai glutinous rice-based snack

Khao Kriap Waue (KKW) containing the usual 200 g kg^?1 sugar, can be stored for 1 week at ambient temperature (28 ± 2°C) in the unpuffed, intermediate moisture form (170 g kg^?1 moisture) before mould growth becomes apparent (10⁴ colonies g^?1 moist weight or higher). Reducing its moisture content to <130 g kg^?1 made the product brittle, with poor puffing ability. The use of butyl parabenzoate extended the storate life to 2 weeks by delaying but not preventing mould growth. Storage in high barrier vacuum packaging extended the shelf-life to 12 weeks, compared with 1 week in manually air-expelled polyprophylene (PP), low-density polyethylene (LDPE) or high-density polyethylene packaging. Increasing the sugar content of 350 g kg^?1 glutinous-rice, lowered a_wto 0.65. made the product pliable and puffable, and increased the storage life of the unpuffed KKW to about 4 weeks. Puffed KKW which usually would not stay crunchy for more than 3 h after puffing, can be stored for less than 2 months in LDPE, but remained crunchy and acceptable for more than 6 months in aluminium/polyethylene laminate or PP. The use of PP, however, is more economical than aluminium/polyethylene laminate.     

Changes in liquid‐holding capacity,water distribution and microstructure during chill storage of smoked salmon

BACKGROUND: During recent years, increases in liquid loss and soft texture in cold smoked salmon have been reported, possibly due to increased lipid content and a change in muscle structure. These problems can lead to downgrading of the product. This study aimed to investigate the influence of raw material composition and chill storage on quality parameters of cold smoked salmon. RESULTS: Initial smoked fish had a higher liquid‐holding capacity (LHC) than samples stored for 20 days. Large fish lost more liquid than small fish. The difference in LHC was consistent with a change in water distribution, which could indicate denaturation of muscle protein. Studies of the microstructure showed the influence of both processing and chill storage. An indication of lipid released from the cells was seen after 20 days of chill storage, which could be related to the reduced LHC at that time. CONCLUSION: Both raw material composition and chill storage affected the quality parameters of smoked salmon. This study has improved knowledge about the relationships between muscle structure, liquid‐holding properties and water distribution in smoked salmon. Copyright © 2007 Society of Chemical Industry     

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Consumers want fresh food with a long shelf-life, which in 2010, resulted in an important increase in packaged and processed food. This is especially important for fishery products due to their highly perishable nature. One problem is that it is not possible to measure freshness in packaged food only using the visible spectrum. Moreover, the detection of freshness is a complex problem as fish has different tissues with different biodegradation processes. Therefore, it would be especially interesting to have a non-destructive method to evaluate the shelf-life of packed processed fish. This paper proposes a method for detecting expired packaged salmon. Firstly, this method uses hyperspectral imaging spectroscopy (HIS) using visible and SW-NIR wavelengths. Secondly, a classification of different salmon tissues is carried out by image segmentation. Finally, classifications of expired or non expired salmon are performed with the PLS-DA statistical multivariate method due to the large amount of captured data. In a similar way, spectral data and the physicochemical, biochemical and microbiological properties of salmon are correlated using partial least squares (PLSs). The result obtained has a classification success rate of 82.7% in cross-validation from real commercial samples of salmon. Therefore, this is a promising technique for the non-destructive detection of expired packaged smoked salmon.     

Characterization of volatile compounds in Fen‐Daqu – a traditional Chinese liquor fermentation starter

Fen‐Daqu is a saccharifying agent and fermentation starter for the production of Chinese liquor Fen (alcoholic spirit) and Fen traditional vinegar. The volatile compounds produced at seven incubation steps were analysed by HS‐SPME‐GC‐MS. A total of 83 major volatile compounds were identified, including 23 esters, 8 acids, 24 alcohols, 18 ketones and aldehydes, 6 pyrazines and 4 acetals. Data obtained by HS‐SPME‐GC‐MS were subjected to principal component analysis. The trajectory plots of volatile compounds in Fen‐Daqu samples obtained during successive steps of incubation were revealed. The major compounds that contributed to discrimination were hexanal, (E)‐2‐octenal, (Z)‐2‐octen‐1‐ol, nonanoic acid, 1‐octanol, 2‐decen‐1‐ol, hexyl acetate, (E)‐2‐octen‐1‐ol, acetic acid, ethyl acetate, phenylethyl alcohol, ethyl alcohol, octanoic acid, 1‐octanol, 3‐methyl‐2‐buten‐1‐ol and pyrazines. Copyright © 2012 The Institute of Brewing & Distilling     

New procedure for the study of odour representativeness of aromatic extracts from smoked salmon

The representativeness of an aromatic extract of smoked salmon obtained from simultaneous steam distillation and extraction with diethyl ether is discussed. After extraction, the extract is diluted in ethanol with an evaporation of diethyl ether, which allows the extract to be redeposited on matrices physically similar to those of the original product. When the shift of the matrix effect is taken into account, the sensorial results are closer to reality and more representative of the real interaction conditions between the matrix and the extract. Several sensory methods are used to describe the representativeness of the smoked salmon extracts, such as triangular and notation tests. Preliminary work is carried out on standards known both to contribute to the aroma of many seafood products and to have a high volatility in comparison with those expected in smoked salmon in order to test the method in difficult conditions of recovery. This enables the recovery yield of the extraction (from 62% for limonene to 97% for 2-methylphenol) to be assessed leading to a better characterization of the representativeness taking into account the odour dilutions. The final aromatic extract is found to be about 70% representative of the original product.     

Hygienic evaluation of smoked sausages produced by traditional and improved technologies]

The results of the physico-chemical and hygienic investigations of smoked sausages produced according to the improved technology were compared to those of routine products. The changes in the content of smoking substances in uncooked smoked sausage depend on the duration of smoking and drying. Microstructural and microbiological data, as well as carcinogenic compounds detected in the samples studied have been presented. It has been shown that the use of vacuum evaporation improves the product structure and significantly decreases the content of carcinogenic substances in smoked sausages, as well as makes better their taste and scent, that leads to the improvement of consumer's properties of the product.     

The mycobiota of speck, a traditional Tyrolean smoked and cured ham

Speck is a ham specialty product traditionally produced in South Tyrol (Italy) and North Tyrol (Austria) by farmers, butcheries, and meat industries. To date, nothing has been learned about fungi associated with this smoked and cured meat. Therefore, it was the main objective of this study to assess the typical mycobiota of Speck in relation to the different production types and the geographic provenance. A total of 121 Speck samples from North Tyrol and South Tyrol was analyzed. From 63 isolated fungal species, only a few can be regarded as typical colonizers: Eurotium rubrum and Penicillium solitum were the dominating species in all types and parts of Speck (crust, meat, and fat). Eight other Penicillium spp. were relatively frequent. The species diversity increased from industrially produced Speck to products from butcheries and farmers, and it was higher in all types of South Tyrolean products. Among the typical mycobiota, Penicillium verrucosum, Penicillium canescens, and Penicillium commune are known as potentially mycotoxigenic.     

Antimicrobial activity of 405 nm light-emitting diode (LED) in the presence of riboflavin against Listeria monocytogenes on the surface of smoked salmon

This study investigated the antimicrobial activity of 405 nm light-emitting diode (LED) with and without riboflavin against Listeria monocytogenes in phosphate buffered saline (PBS) and on smoked salmon at different storage temperatures and evaluated its impact on food quality. The results show that riboflavin-mediated LED illumination in PBS 25 °C significantly inactivated L. monocytogenes cells by 6.2 log CFU/mL at 19.2 J/cm², while illumination alone reduced 1.9 log CFU/mL of L. monocytogenes populations at 57.6 J/cm². L. monocytogenes populations on illuminated smoked salmon decreased by 1.0–2.2 log CFU/cm² at 1.27–2.76 kJ/cm² at 4, 12, and 25 °C, regardless of the presence of riboflavin. Although illumination with and without riboflavin caused the lipid peroxidation and color change in smoked salmon, this study demonstrates the potential of a 405 nm LED to preserve the smoked salmon products, reducing the risk of listeriosis.     

Filaggrin – revisited

Profilaggrin (proFLG) and its processing products are critical to the health and appearance of skin. The recent identification of loss‐of‐function filaggrin (FLG) mutations as a predisposing factor in ichthyosis vulgaris and atopic dermatitis has lead to a resurgent interest in this enigmatic protein. Here, we review the literature on the structure and many functions of proFLG, from its role as a filament‐aggregating protein and a source of natural moisturizing factor (NMF), to the more recent discoveries of its role in epidermal barrier formation and its more speculative functions as an antimicrobial and sunscreen. Finally, we discuss the relationship of proFLG with dry skin, the influence of moisturizers on NMF generation and speculate on next generation of FLG research.