Abstract
Smoked salmon slices inoculated with Shewanella putrefaciens were untreated (CK) or treated with 2 kGy gamma radiation (G), 1% (v/v) cinnamon oil (C), or the combination of them (G+C), and then packaged and stored at 4°C for 10 days. Microbiological and physiochemical analyses were then carried out. All treatments showed a better effect on inhibiting the increase in total viable counts, total volatile basic nitrogen, and thiobarbituric acid‐reactive substances than CK, especially the treatment of G+C. In addition, the combination treatment also showed a best effect on retarding the reduction in polyunsaturated fatty acids of salmon samples in all treatments. These results indicated that treatments of gamma radiation and cinnamon oil on salmon samples, especially the combination treatment, can be used to maintain the quality of smoked salmon slices.
Highlights
Gamma radiation is valuable as an end product decontamination procedure (Andrews, Jahncke, & Mallikarjunan, 2003)
total viable counts (TVC) of salmon increased from 4.9 lg CFU/g at the beginning to 5.9 lg CFU/g after inoculated S. putrefaciens
It indicated that S. putrefaciens was successfully inoculated in salmon slices
Summary
Gamma radiation is valuable as an end product decontamination procedure (Andrews, Jahncke, & Mallikarjunan, 2003). KEYWORDS cinnamon oil, fatty acids, gamma radiation, lipid oxidation, Shewanella putrefaciens, smoked salmon Smoked salmon slices were inoculated with S. putrefaciens, and the combination of gamma radiation and cinnamon oil was used as a process to inhibit microbial growth and maintain qualities of the smoked salmon slices.
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