SURVEY OF INHIBITION OF LISTERIA MONOCYTOGENES IN HOT-SMOKED RAINBOW TROUT FILLETS FOR FOOD SAFETY

被引：8

作者：

Tosun, S. Yasemin ^{[1
]}

Ozden, Ozkan ^{[1
]}

机构：

[1] Istanbul Univ, Dept Seafood Proc & Qual Control, Fac Fisheries, TR-34470 Istanbul, Turkey

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2014年 / 38卷 / 01期

关键词：

LACTIC-ACID BACTERIA; MODIFIED ATMOSPHERE; SODIUM LACTATE; PROXIMATE COMPOSITION; ONCORHYNCHUS-MYKISS; BRINE CONCENTRATION; COOKING METHODS; ALTA(TM) 2341; SHELF-LIFE; GROWTH;

D O I：

10.1111/j.1745-4549.2012.00781.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the effects of sodium lactate (SL), vacuum packaging (VP) and modified atmosphere packaging (MAP) on the growth of Listeria (L.) monocytogenes inoculated in hot-smoked fish fillets under 2 +/- 1C were investigated. For this purpose, smoked fish inoculated with L. monocytogenes at doses of 4-5 log cfu/g were divided into six groups. First group was packed under vacuum, whereas second group was packed with modified atmosphere. Third and fourth groups were packed under vacuum and MAP after 3% SL application, respectively. Fifth group and sixth group included VP and MAP after 6% SL application, respectively. Total mesophilic aerobic bacteria, total psychrophilic bacteria and L. monocytogenes counts and pH analysis were also performed once a week during storage of smoked fish at 2 +/- 1C. L. monocytogenes inhibition was observed in MAP smoked fish. VP and SL application did not have any effect on the inhibition of L. monocytogenes in smoked fish.

引用

页码：338 / 346

页数：9

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