Turkish Journal of Fisheries and Aquatic Sciences
2015, Vol 15, Num, 1 (Pages: 111-117)
An Efficient and Tasty Use of Atlantic Salmon Trimming: Microbiological and Chemical-Physical Evaluation of Salmon Frankfurters
Erica Tirloni 1 ,Simone Stella 1 ,Cristian Bernardi 1
1 Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via G. Celoria, Milano, Italy
DOI :
10.4194/1303-2712-v15_1_12
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The demand for easy-to serve fish based products, like frankfurters, is increasing, thanks to their convenience and quick
preparation. In this study, cooked and cold-smoked salmon based frankfurters were evaluated for chemical-physical and
microbiological characteristics during 90-days storage at 4°C. Every 15 days of storage, samples were submitted to complete
microbiological analyses and to the determination of pH, Water Holding Capacity (WHC), colour parameters and texture (by
Warner-Bratzler shear force test and folding test). The evaluation of lipid oxidation (by TBARS determination) was also
performed. The results of microbiological analyses showed the absence of pathogens like Listeria monocytogenes and
Salmonella spp., and the presence of very low total bacterial loads, with a gradual increase during the storage, exceeding 7
Log CFU/g after the 75th day. The identification of bacterial population by rRNA sequencing revealed the presence of a
typical microflora, mainly composed by Carnobacterium maltaromaticum and Brochothryx thermosphacta. The physicalchemical
properties, such as pH, WHC, colour, texture and lipid oxidation parameters were constant for all the period
considered, at testing this product as a very stable easy-to prepare novel food.
Keywords :
Frankfurters, Atlantic salmon, shelf-life, food microbiology