UTILISATION OF ANTIMICROBIAL AGENTS AT PRE- AND POST-SMOKING ON THE MICROBIAL QUALITY OF HOT-SMOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS


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Kaya H. I. , Sabanoglu S., Yapar A., Simsek Ö.

ACTA ALIMENTARIA, vol.44, no.2, pp.289-296, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 2
  • Publication Date: 2015
  • Doi Number: 10.1556/aalim.2014.2222
  • Title of Journal : ACTA ALIMENTARIA
  • Page Numbers: pp.289-296

Abstract

Utilisation of antimicrobial agents at pre- or post-smoking processes was considered for the microbial quality of hot-smoked trout fillets prepared at plant scale. Potassium sorbate (PS) and sodium lactate (SL) were used separately or in combinations at 3% (w/v) in brine for pre- smoking or with spraying at post-smoking. Pre-smoking usage could reduce the total aerobic mesophilic bacteria (TAMB) values better than the post-smoking usage during storage. However, post-smoking application was more effective at preventing the moulds and yeasts (MY) growth. PS in brine at pre- smoking was most efficient, which could keep trout fillets for even four weeks at 6 +/- 1 degrees C storage within the range of consumable limits. Additionally, PS usage reduced the contaminated bacterial diversity and especially eliminated the outgrowth of Serratia liquefaciens. As a conclusion, pre-smoking application repressed the contaminated microbial growth during the storage of smoked trout fillets, which may eliminate the microbial risks.