3 Ways to Enjoy Smoked Sockeye Salmon for Breakfast See Recipe How to Thaw Any Variety of Wild-Caught Smoked Fish See Recipe Jump on Board! By reserving your monthly share, you’re helping to build a more sustainable food system that’s better for humans and fish alike. ...
Taste cold-smoked salmon prepared the traditional way from MOVEABLE FEAST, INC. Our business owner, Chef Alain Quirin, is well-known in the food industry.
Smoked salmon is no longer a luxury product and its consumption has spread beyond special occasions. Unfortunately, this food is highly susceptible to contamination with Listeria monocytogenes . The processing steps sensitive to potential L. monocytogenes contamination, the current and future methodologies...
1. Q: This is my first time to import, how can I get the machine? A: After you confirm the machine to order and pay, we can help you to deliver the machine to your nearest seaport or airport, or door to door to you by express, etc., We are very exper...
Cold-smoked salmonOrganic acid saltsUV-lightFood safetyContamination, survival and growth of Listeria monocytogenes in cold-smoked salmon represent serious health hazards to consumers and major challenges for salmon processors. Verdad N6, a commercially available buffered vinegar, was evaluated as an ...
salmon scraps, microbial analysis, rancidity, Listeria monocytogenesThe 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 ...
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked filletsWater and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared ...
smoked fish from the United States were contaminated with L. monocytogenes. Since cold-smoked salmon probably cannot be produced completely free of L. monocytogenes (Gram, 2001), inter- vention treatments are needed to prevent the growth of this pathogen ...
Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France, Germany, Italy and United Kingdom), to classify and select products of smoked salmon for preference establishment. From the 117 products ...
Chemical, microbiological and sensory changes during storage of vacuum-packed cold-smoked salmon were studied using a factorial experimental design with two storage temperatures (5 and 10°C) and two salt levels (2.2 and 4.6%). The spoilage characteristics were typical of microbiological activity in...