Characterization of smoked salmon by infrared spectroscopy

Autor: Venien, Annie, Loison, Olivier, Jiang, Weijunlang, Gaubain, Oulyana, Astruc, Thierry

Publikováno v: International Symposium on Food Nutrition and Health
International Symposium on Food Nutrition and Health, May 2017, Dalian, China. 2017
2017; International Symposium on Food Nutrition and Health, Dalian, CHN, 2017-05-26-2017-06-28, 56-56

Smoked salmon results from the salting of the fillets, followed by smoking. Salting and smoking methods may vary depending on different recipes specific to each manufacturer and can cause variability in the composition of the end product. The aim of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7fcec9749331556923676832f2cb5444
https://hal.archives-ouvertes.fr/hal-01595230

Use of global sensitivity analysis in quantitative microbial risk assessment: application to the evaluation of a biological time temperature integrator as a quality and safety indicator for cold smoked salmon

Autor: M. Ellouze, Jean-Pierre Gauchi, Jean-Christophe Augustin

Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2011, 2011 (28), pp.755-769. ⟨10.1016/j.fm.2010.05.022⟩

International audience; The aim of this study was to apply a global sensitivity analysis (SA) method in model simplification and to evaluate (eO)(R), a biological Time Temperature Integrator (TTI) as a quality and safety indicator for cold smoked sal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86c13dd4a5062cab2d534d95d69d9c9e
https://pubmed.ncbi.nlm.nih.gov/21511136

Sélection et caractérisation de souches de Carnobacterium pour la biopréservation du saumon fumé

Autor: Brillet, Anne

In order to develop a biopreservation strategy in cold-smoked salmon, the inhibitory capacity of 3 bacteriocin-producing Carnobacterium strains isolated from fish have been tested towards Listeria monocytogenes strains. C. divergens V41 maintains the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_________7::eb868dfc160b5a4fb015e604d32bd877
https://archimer.ifremer.fr/doc/00000/2414/