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, cilt.44, sa.2, ss.289-296, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Konu: 2
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1556/aalim.2014.2222
  • Dergi Adı: ACTA ALIMENTARIA
  • Sayfa Sayıları: ss.289-296

Özet

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.