Efficacy of Electrolyzed Oxidizing Ice Against Bacteria on Atlantic Salmon (Salmo salar) and Salmon Fillets

被引：0
|
作者：
Dewi, Fera R. [1 ,2 ,3 ,4 ]
Powell, Shane M. [2 ]
Stanley, Roger A. [2 ]
机构：
[1] Natl Res & Innovat Agcy BRIN, Res Ctr Appl Microbiol, Cibinong, Indonesia
[2] Univ Tasmania, Tasmanian Inst Agr, Hobart, Australia
[3] Res Collaborat Ctr Tradit Fermented Food, Surakarta, Indonesia
[4] Natl Res & Innovat Agcy BRIN, Res Ctr Appl Microbiol, Jl Raya Jakarta Bogor KM 46, Cibinong 16911, Indonesia
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年 / 33卷 / 02期
关键词：
Atlantic salmon; electrolyzed ice; neutral electrolyzed water; sanitizer; LISTERIA-MONOCYTOGENES; SHELF-LIFE; WATER ICE; SPOILAGE; SURFACE; FISH; CONTAMINATION; REDUCTION; SANITIZER; CHICKEN;
D O I：
10.1080/10498850.2024.2319715
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study has improved the sanitation of head-on gutted (HOG) Atlantic salmon (Salmo salar) by using neutral electrolyzed oxidizing water (NEW) ice. NEW and neutral electrolyzed oxidizing ice (NEI) were tested on Listeria monocytogenes and Pseudomonas aeruginosa-contaminated salmon fillet skin. Treatment by storage with melting NEI reduced P. aeruginosa by 1.1 and 2.4 log CFU/cm(2), respectively. Storage with 100 ppm NEI suppressed L. monocytogenes by 1 log CFU/cm(2). In the industry, storage of HOG salmon with a concentration of 100 ppm of NEI could therefore be used for pre-treatment to reduce microbial contamination before filleting.
引用
收藏
页码：221 / 232
页数：12
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