Microbiological safety and quality of salmon: Health benefits and risk
2016
Autori
Đorđević, VesnaTrbović, Dejana
Lakićević, Brankica
Nastasijević, Ivan
Janković, Vesna
Baltić, Tatjana
Dimitrijević, Mirjana
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish 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 benefit 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 fulfill requirements for their sufficient 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, ol...d, pregnant or immuno- compromised individuals).
Ključne reči:
salmon / fatty acids / Listeria monocytogenes / quality / safetyIzvor:
Meat Technology, 2016, 57, 2, 120-125Izdavač:
- Institute of meat hygiene and technology, Belgrade
Finansiranje / projekti:
- Unapređenje proizvodnih kapaciteta šarana (Cyprinus carpio L) programima ishrane i selekcije (RS-MESTD-Technological Development (TD or TR)-31075)
- Uticaj kvaliteta komponenata u ishrani ciprinida na kvalitet mesa, gubitke i ekonomičnost proizvodnje (RS-MESTD-Technological Development (TD or TR)-31011)
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Đorđević, Vesna AU - Trbović, Dejana AU - Lakićević, Brankica AU - Nastasijević, Ivan AU - Janković, Vesna AU - Baltić, Tatjana AU - Dimitrijević, Mirjana PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1373 AB - A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish 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 benefit 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 fulfill requirements for their sufficient 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). PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Microbiological safety and quality of salmon: Health benefits and risk VL - 57 IS - 2 SP - 120 EP - 125 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1373 ER -
@article{ author = "Đorđević, Vesna and Trbović, Dejana and Lakićević, Brankica and Nastasijević, Ivan and Janković, Vesna and Baltić, Tatjana and Dimitrijević, Mirjana", year = "2016", abstract = "A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish 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 benefit 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 fulfill requirements for their sufficient 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).", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Microbiological safety and quality of salmon: Health benefits and risk", volume = "57", number = "2", pages = "120-125", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1373" }
Đorđević, V., Trbović, D., Lakićević, B., Nastasijević, I., Janković, V., Baltić, T.,& Dimitrijević, M.. (2016). Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology Institute of meat hygiene and technology, Belgrade., 57(2), 120-125. https://hdl.handle.net/21.15107/rcub_veterinar_1373
Đorđević V, Trbović D, Lakićević B, Nastasijević I, Janković V, Baltić T, Dimitrijević M. Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology. 2016;57(2):120-125. https://hdl.handle.net/21.15107/rcub_veterinar_1373 .
Đorđević, Vesna, Trbović, Dejana, Lakićević, Brankica, Nastasijević, Ivan, Janković, Vesna, Baltić, Tatjana, Dimitrijević, Mirjana, "Microbiological safety and quality of salmon: Health benefits and risk" in Meat Technology, 57, no. 2 (2016):120-125, https://hdl.handle.net/21.15107/rcub_veterinar_1373 .