Use of Different Chloride Salt to Reduce the Sodium Content of Smoked Fish and Processing Requirements for Inhibition of 'Clostridium botulinum' in Vacuum-Packaged Smoked Fish

摘要

The goal of the project was to increase the safety and marketability of hot-smoked fishery products by establishing procedures to prevent outgrowth and toxin production by clostridium botulinum while maintaining wholesome products with acceptable physical and sensory characteristics. The project was successful in reducing the NaCl content of smoked fish and establishing guidelines for smoked fish that are to be marketed in packaging films with various permeabilities.