Microbiological safety and quality of salmon : health benefi ts and risk
2016
Djordjevic, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Trbovic, Dejana (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Lakicevic, Brankica (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Nastasijevic, Ivan (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Jankovic, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Baltic, Tatjana (nsitute of Meat Hygiene and Technology, Belgrade (Serbia)) | Dimitrijevic, Mirjana (Faculty of Veterinary Medicine, Belgrade (Serbia))
A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fi sh and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefi t e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g−1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g−1 ) and fulfi ll requirements for their suffi cient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or “YOPI” (young, old, pregnant or immuno- compromised individuals).
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