CRITICAL ASPECTS IN SCRAPS OF COLD SMOKED SALMON PROCESSING

Abstract

The aim of the paper was to summarize the critical aspects in the processing of smoked salmon scraps as resulted from seven different lots of samples through microbiological and chemical-physical analysis. Results demonstrate that this product has very variable salt content, high microbial counts influencing the shelf-life, rancidity problems depending on the raw material and is heavily contaminated by Listeria monocytogenes.

Keywords

• salmon scraps, microbial analysis, rancidity, Listeria monocytogenes