naa a22 4500 510727417 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0954-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0954-y A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics [Elektronische Daten] [Raquel Montiel, María Cabeza, Daniel Bravo, Pilar Gaya, Isabel Cambero, Juan Ordóñez, Manuel Nuñez, Margarita Medina] 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 1-4kGy and high-pressure treatments at 450MPa for 5-25min 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 20days at 5°C was lowered by 81% in samples irradiated at 2kGy, and by 46% in samples pressurized at 450MPa for 25min. Smoked salmon irradiated at 1 or 2kGy had negligible sensory (appearance, odour and flavour) alterations, but lower sensory preferences in the rank order test were observed for 3 and 4kGy samples. Pressurization for 5min at 450MPa induced moderate sensory changes, which were more marked after 15 or 25min at 450MPa. These results point to the usefulness of E-beam radiation at 1.5kGy to assure a safe product of sensory characteristics similar to those of untreated smoked salmon. Springer Science+Business Media, LLC, 2012 Cold-smoked salmon nationallicence E-beam radiation nationallicence High pressure nationallicence Colour nationallicence Texture nationallicence Montiel Raquel Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Cabeza María Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040, Madrid, Spain aut Bravo Daniel Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Gaya Pilar Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Cambero Isabel Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040, Madrid, Spain aut Ordóñez Juan Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040, Madrid, Spain aut Nuñez Manuel Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Medina Margarita Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3177-3185 1935-5130 6:11<3177 2013 6 11947 https://doi.org/10.1007/s11947-012-0954-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0954-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Montiel Raquel Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Cabeza María Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Bravo Daniel Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Gaya Pilar Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Cambero Isabel Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Ordóñez Juan Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Nuñez Manuel Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Medina Margarita Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3177-3185 1935-5130 6:11<3177 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer