Growth of Listeria monocytogenes as Affected by Thermal Treatments of Rainbow Trout Fillets Prepared with Liquid Smoke
Öz
Dipping rainbow trout slices into liquid smoke flavoring and applying one of two heat treatments was effective in reducing the initial inoculation levels of Listeria monocytogenes. The liquid smoke treatment against L. monocytogenes was dipping for 10-30 min with longest duration being most favorable for inactivation. A thermal treatment of 65 ˚C for 20 min had eliminated by 2- or 4 logs the two levels of inocula. The lower temperature, longer time treatment (30 ˚C, 3 h) was not efficient to control L. monocytogenes, did not eliminate the bacterium and survivors multiplied at 4˚C in package bags.
Anahtar Kelimeler
Listeria monocytogenes liquid smoke flavoring antimicrobial effects rainbow trout
Growth of Listeria monocytogenes as Affected by Thermal Treatments of Rainbow Trout Fillets Prepared with Liquid Smoke
Öz
Dipping rainbow trout slices into liquid smoke flavoring and applying one of two heat treatments was effective in reducing the initial inoculation levels of Listeria monocytogenes. The liquid smoke treatment against L. monocytogenes was dipping for 10-30 min with longest duration being most favorable for inactivation. A thermal treatment of 65 ˚C for 20 min had eliminated by 2- or 4 logs the two levels of inocula. The lower temperature, longer time treatment (30 ˚C, 3 h) was not efficient to control L. monocytogenes, did not eliminate the bacterium and survivors multiplied at 4˚C in package bags.
Anahtar Kelimeler
Listeria monocytogenes liquid smoke flavoring antimicrobial effects rainbow trout
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Nisan 2012 |
| Yayımlandığı Sayı | Yıl 2012 Cilt: 12 Sayı: 2 |