Effects of Potassium Lactate and Acetate on Listeria monocytogenes Inhibition, Physicochemical and Sensory Properties of Smoked Catfish Fillets

被引：7
|
作者：
Kin, Sovann [1 ]
Schilling, M. Wes [1 ]
Kim, Taejo [1 ]
Smith, Brian S. [2 ]
Silva, Juan L. [1 ]
Campano, Stephen G. [3 ]
Jackson, Viodelda [1 ]
机构：
[1] Mississippi State Univ, Dept Food Sci Nutr & Hlth Promot, Mississippi State, MS 39762 USA
[2] John R White Co, Birmingham, AL USA
[3] Hawkins Inc, Minneapolis, MN USA
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2012年 / 21卷 / 04期
关键词：
liquid smoke; wood smoke; catfish fillet; vacuum tumbling; agglomerated phosphate blends; potassium lactate; Listeria monocytogenes; potassium acetate; STORAGE STABILITY; SODIUM DIACETATE; SALMON; QUALITY; GROWTH; FISH; SURVIVAL; MEAT;
D O I：
10.1080/10498850.2011.601436
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to evaluate the effects of liquid and wood smoking with a potassium lactate (PL) and acetate (PA) combination on the quality and inhibition of L. monocytogenes growth in ready-to-eat (RTE) smoked catfish fillets. Catfish fillets were tumbled with PL and PA, and treated with no smoke (NS), wood smoke (WS), liquid smoke 1 (LS1), and liquid smoke 2 (LS2). Wood smoke with antimicrobials (WSWA) showed greater inhibition (p < 0.05) of L. monocytogenes growth than other treatments with the exception of the LS1 treatment with antimicrobials. Consumers preferred (p < 0.05) smoked catfish fillets treated with WS to LS1 with respect to appearance, odor, flavor, texture, and overall acceptability. In conclusion, the use of PL and PA did not have a negative impact on the quality and sensory properties of smoked catfish fillets but had a synergistic effect with wood smoke constituents that inhibited the growth of L. monocytogenes.
引用
收藏
页码：338 / 350
页数：13
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