Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezingEkonomou, S. I., Bulut, S., Karatzas, K. A. G. and Boziaris, I. S. (2020) Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. Innovative Food Science & Emerging Technologies, 64. 102427. ISSN 1466-8564
It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1016/j.ifset.2020.102427 Abstract/SummaryHigh hydrostatic pressure (HHP; 200 MPa for 15 min), liquid smoke (0.50%, v/v) and freezing (−80 °C, overnight) was used to eliminate Listeria monocytogenes in BHI broth, raw and smoked trout. The bactericidal effect of liquid smoke solutions (L9 and G6), HHP and their combinations was evaluated against L. monocytogenes LO28, EGD-e and 10403S and further continued with the most resistant strain (10403S) to the combined treatment. For first time, a synergistic effect of liquid smoke and HHP was observed and was further enhanced by freezing prior to HHP. The effect of HHP and liquid smoke, prior to freezing was highest in BHI compared to raw and smoked trout. A major synergistic effect of HHP, liquid smoke and freezing was observed, reaching a 5.48 or 1.93 log CFU/g reduction when smoked or raw trout was used respectively. Furthermore, high injury levels occurred, among treatments reaching up to 55.98%.
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