An Efficient and Tasty Use of Atlantic Salmon Trimming: Microbiological and Chemical-Physical Evaluation of Salmon Frankfurters

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 75 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.