User:Isabela Fuster Rau/sandbox

FNH-200 Group One PROJECT OUTLINE

12/02/2016

Ben Beaver 41104143

Peter Foucher 22363139

Si Zhe (Celeste) Ng 14493143

Bethany Del Begio 12038139

Isabela Fuster Rau       74694150

Introduction

Understanding Smoked Salmon

-History

-Process

Sources-

Birkeland, S & Skara, T. (2008). Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke

Condensate—an Alternative Processing Technology for the Production of Smoked Salmon. Journal of Food Science, 73(6), 326-332.

History of Smoked Salmon. (n.d.) Gourmet Food Store. Retrieved from https://www.gourmetfoodstore.com/history-smoked-salmon-15150.

Packaging Smoked Salmon

Retort Pouch Smoked Salmon

Ingredients - Uses

Packaging & Benefits

-Style

-Shelf-life

-Storage requirements

Sources -

Arvanitoyannis, P.H.D. .D.R. .I.S. (2007). Sterilization of Food in Retort Pouches. International Journal of

Food Science + Technology, 43(6), 1140-1141.

Byun, Y., Bae, H. J., Cooksey, K., & Whiteside, S. (2010). Comparison of the quality and storage stability of salmon packaged in various retort pouches. LWT - Food Science and Technology, 43(3), 551-555.

Canned Smoked Salmon

Ingredients - Uses

Packaging & Benefits

-Style

-Shelf-life

-Storage requirements

Sources -

Bower, C.K. (2008). Preservation methods for retaining N-3 polyunsaturated fatty acids in Alaska Coho

salmon (Oncorhynchus kisutch) products. Journal of Aquatic Food Product Technology, 15(4), 45-54.

Newell, D & Hovis, L.W. (1985). British Columbia's salmon canning industry: a preliminary, annotated guide

to bibliographical and archival source. (1st ed.). Vancouver, BC: University of British Columbia.

Smoked Salmon Jerky

Ingredients - Uses

-What’s different

-Processing

-Packaging

Sources-

Rasmussen, R. S., Morrissey, M. T., & Walsh, J. (2010). Application of a PCR-RFLP method to identify salmon species in U.S. commercial products. Journal of Aquatic Food Product Technology, 19(1), 3-15. doi:10.1080/10498850903297576

Kong, J., Dougherty, M. P., Perkins, L. B., & Camire, M. E. (2008). Composition and consumer acceptability of a novel Extrusion‐Cooked salmon snack. Journal of Food Science,73(3), S118-S123. doi:10.1111/j.1750-3841.2007.00651.x

Farber, J.M. (2000) Present Situation in Canada Regarding Listeria Monocytogenes and Ready-to-eat Seafood products. International Journal of Food Microbiology, 62(3), 247-251

Kong, J., Perkins, L.B., Dougherty, M.P., Camire, M.E.(2011). Control of Lipid Oxidation in

Extruded Salmon Jerky Snacks, Journal of Food Science, 76(1), PAGES