Growth control of Listeria innocua 2030c during processing and storage of cold-smoked salmon-trout by Carnobacterium divergens V41 culture and supernatant

详细信息    查看全文

• 作者：Vaz-Velho ; M. ; Todorov ; S. ; Ribeiro ; J. ; Gibbs ; P.
• 关键词：Listeria spp. ; Carnobacterium divergens ; Bacteriocins ; Cold-smoked fish processing
• 刊名：Food Control
• 出版年：2005
• 出版时间：July, 2005
• 年：2005
• 卷：16
• 期：6
• 页码：540-548
• 全文大小：309 K

文摘

The objectives of this study were to ascertain the efficacies of Carnobacterium divergens V41 and its supernatant V41 as treatments to control Listeria innocua 2030c during salmon-trout (Oncorhynchus mykiss) cold-smoking processes by treating the raw fish fillets. Fillets were dip-inoculated with 2 % (v/v) culture of L. innocua 2030c and/or 2 % (v/v) culture of C. divergens V41 culture and 2 % or 5 % (v/v) of culture supernatant V41. Fillets were dry-salted for 6 h and an average salt content of 5.3 % (water phase salt) was obtained. Salted fillets were cold-smoked for 5 h (3 h of drying+2 h of smoking) and stored at 5 ??C for 3 weeks in vacuum packs. The % of salt in the water phase was determined for all fillets. Sensorial analyses were performed in order to compare treated/untreated cold-smoked salmon-trout fillets to ascertain potential spoilage odours due to the treatments.