Growth of Listeria monocytogenes as Affected by Thermal Treatments of Rainbow Trout Fillets Prepared with Liquid Smoke
Articles > Article · 2012
Authors: Berna KILINÇ, Şükran ÇAKLI
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, Journal Indexed in SCI Expanded, International, 2012, vol 12, pp 285-290
DOI: 10.4194/1303-2712-v12_2_13
Summary
Dipping rainbow trout slices into liquid smoke flavoring and applying one of two heat treatments was effective in reducing the initial inoculation levels of Listeria monocytogenes. The liquid smoke treatment against L. monocytogenes was dipping for 10-30 min with longest duration being most favorable for inactivation. A thermal treatment of 65 degrees C for 20 min had eliminated by 2- or 4 logs the two levels of inocula. The lower temperature, longer time treatment (30 degrees C, 3 h) was not efficient to control L. monocytogenes, did not eliminate the bacterium and survivors multiplied at 4 degrees C in package bags.