Μικροβιολογική ποιότητα παγωμένου καπνιστού σολομού

Abstract

The present study aims at the overall investigation of the microbiological quality of frozen smoked salmon and the introduction of new methods of treatment from the scientific literature. The microbiological quality of salmon is influenced by many parameters, both qualitative and microbiological, as well as by the processing method. Qualitative parameters include water retention capacity, texture and color. Microbiological parameters encompass all possible hazards that can affect the quality, appearance and sustainability of the final product. In this category we find spoilage microorganisms, pathogenic bacteria as well as parasites. Finally, reference is made to the methods of processing frozen smoked salmon. Two methods are analyzed, high pressure treatment and radiation treatment.