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

页码：338 / 350

页数：13

共 33 条

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