1
|
Singh A, Mittal A, Benjakul S. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Compr Rev Food Sci Food Saf 2021; 21:580-603. [PMID: 34859577 DOI: 10.1111/1541-4337.12866] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/17/2022]
Abstract
Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy-form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post-harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low- or ultralow-temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.
Collapse
Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| |
Collapse
|
2
|
Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami. Foods 2021; 10:foods10010114. [PMID: 33430446 PMCID: PMC7826916 DOI: 10.3390/foods10010114] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 12/27/2020] [Accepted: 01/04/2021] [Indexed: 12/18/2022] Open
Abstract
Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance comparisons showed that four food-derived Listeria innocua isolates were suitable as biologically safe Listeria monocytogenes surrogates. Effects of the high salt (4% NaCl) concentration applied in standard salami recipes and a low salt (2.8% NaCl) plus KL (1.6%) combination on product characteristics and growth of contaminating Listeria and starter culture were compared. Simulated salami-ripening conditions applied in meat simulation broth and beef showed that the low salt plus KL combination retained similar to superior anti-Listeria activity compared to the high salt concentration treatment. Salami challenge tests showed that the low NaCl plus KL combination had comparable anti-Listeria activity as the high NaCl concentration during ripening and storage. No significant differences were detected in starter culture growth profiles and product characteristics between the high NaCl and low NaCl plus KL combination treated salami. In conclusion, KL replacement enabled a 30% NaCl reduction without compromising the product quality and antimicrobial benefits of high NaCl concentration inclusion.
Collapse
|
3
|
The use of atomized purified condensed smoke (PCS) in cold-smoke processing of Atlantic salmon - Effects on quality and microbiological stability of a lightly salted product. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107155] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
4
|
Heir E, Liland KH, Carlehög M, Holck AL. Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments. Int J Food Microbiol 2018; 291:48-58. [PMID: 30445285 DOI: 10.1016/j.ijfoodmicro.2018.10.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 10/07/2018] [Accepted: 10/30/2018] [Indexed: 12/31/2022]
Abstract
Contamination, survival and growth of Listeria monocytogenes in cold-smoked salmon represent serious health hazards to consumers and major challenges for salmon processors. Verdad N6, a commercially available buffered vinegar, was evaluated as an ingredient in cold-smoked salmon with regard to anti-listerial effects under processing and storage, sensory quality and consumer preference, effects on background microbiota and yield during production. Cold-smoked salmon with Verdad N6 added in the dry-salting process was produced. Salmon fillets were surface contaminated with a mix of L. monocytogenes. Levels of L. monocytogenes were determined during vacuum pack refrigerated storage for 29 days. The use of Verdad N6 resulted in increased lag times and reduced growth rates of L. monocytogenes. The inhibitory effects were dependent on Verdad N6 levels (0-2%), storage time and temperature (4 or 8 °C), type of contamination (between slices or on non-sliced salmon) and degree of smoking. The presence of dextrose (1%) in the recipe had no significant effects on L. monocytogenes levels after storage. On sliced salmon, complete growth inhibition at 4 °C storage could be obtained using 1% Verdad N6 compared to a 3 log increase in L. monocytogenes counts in control salmon. At abuse temperatures (8 °C), corresponding L. monocytogenes levels increased <2 log and 5-6 log during 29 days storage. On non-sliced salmon, 1% Verdad N6 provided complete growth reductions at 4 and 8 °C storage while L. monocytogenes in control salmon increased 2.3 and 4.6 log, respectively, in the same period. The use of Verdad N6 in combination with bactericidal UV-C treatments (fluence 50 mJ/cm2) provided an initial 0.8 log reduction and complete L. monocytogenes growth inhibition on subsequent storage at 4 and 8 °C. Salmon with Verdad N6 showed reduced levels of total counts during storage and a shift in the dominating bacteria with reduced and increased relative levels of Photobacterium and lactic acid bacteria, respectively. A consumer test showed no consistent differences in liking of salmon with and without Verdad N6. In summary, Verdad N6 is an option for the production of high quality cold-smoked salmon with enhanced food safety through its robust listeriostatic effects. The application of Verdad N6 in combination with listericidal UV-C light treatment can further reduce the listeria-risks of this ready-to-eat food product category.
Collapse
Affiliation(s)
- Even Heir
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431, Ås, Norway.
| | - Kristian Hovde Liland
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431, Ås, Norway; Faculty of Science and Technology, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Mats Carlehög
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431, Ås, Norway
| | - Askild Lorentz Holck
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431, Ås, Norway
| |
Collapse
|
5
|
Saha A, Birkeland S, Løvdal T. The Effect of K-Lactate Salt and Liquid Smoke on Bacterial Growth in a Model System. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2015.1110221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Aparna Saha
- Department of Process Technology, Nofima AS, Stavanger, Norway
- Faculty of Science and Technology, Centre for Organelle Research, University of Stavanger, Stavanger, Norway
- Skretting ARC, Stavanger, Norway
| | | | - Trond Løvdal
- Department of Process Technology, Nofima AS, Stavanger, Norway
| |
Collapse
|
6
|
Lamas A, Miranda JM, Vázquez B, Cepeda A, Franco CM. An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products. Foods 2016; 5:foods5040074. [PMID: 28231169 PMCID: PMC5302421 DOI: 10.3390/foods5040074] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Revised: 10/11/2016] [Accepted: 10/28/2016] [Indexed: 11/16/2022] Open
Abstract
In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern due to the health problems that these additives can cause in humans. Natural products have been studied as an alternative, but most of them have hardly been applied in the food industry for technological and economic reasons. In this sense, organic salts such as sodium acetate are a good alternative due to their affordability. Thus, this study evaluated the capacity of sodium nitrite, sodium sulfite, a sodium acetate product (TQI C-6000), and chitosan to inhibit two important foodborne pathogens, Salmonella enterica and Listeria monocytogenes. The MIC of each chemical was in vitro evaluated and their antibacterial action was subsequently checked in situ using minced meat as a food model. MIC values of sodium nitrite (10,000 mg/L) and sodium sulfite (50,000 mg/L) for Salmonella enterica were higher than the values allowed by legislation (450 mg/L for sulfites and 150 mg/L for nitrites). Additionally, the sodium acetate product caused the inhibition of Salmonella enterica and Listeria at a relative low quantity. The two foodborne pathogens were inhibited in the food model with 1% of the sodium acetate product. Additionally, there were no significant differences between sodium nitrite, sodium sulfite, and sodium acetate products in the inhibition of Salmonella enterica and Listeria monocytogenes in the food model. Thus, products based on sodium acetate can be an alternative to traditional preservatives in food products.
Collapse
Affiliation(s)
- Alexandre Lamas
- Laboratorio de Higiene Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002-Lugo, Spain.
| | - José Manuel Miranda
- Laboratorio de Higiene Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002-Lugo, Spain.
| | - Beatriz Vázquez
- Laboratorio de Higiene Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002-Lugo, Spain.
| | - Alberto Cepeda
- Laboratorio de Higiene Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002-Lugo, Spain.
| | - Carlos Manuel Franco
- Laboratorio de Higiene Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002-Lugo, Spain.
| |
Collapse
|
7
|
Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon ( Salmo salar ). Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
8
|
Strydom A, Witthuhn CR. Listeria monocytogenes: A Target for Bacteriophage Biocontrol. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12153] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Amy Strydom
- Dept. of Microbial, Biochemical and Food Biotechnology; Univ. of the Free State; Private Bag 339 Bloemfontein 9300 South Africa
| | - Corli R. Witthuhn
- Dept. of Microbial, Biochemical and Food Biotechnology; Univ. of the Free State; Private Bag 339 Bloemfontein 9300 South Africa
| |
Collapse
|
9
|
|
10
|
Cheng C, Arritt F, Stevenson C. ControllingListeria monocytogenesin Cold Smoked Salmon with the Antimicrobial Peptide Salmine. J Food Sci 2015; 80:M1314-8. [DOI: 10.1111/1750-3841.12886] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2014] [Revised: 02/16/2015] [Accepted: 03/20/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Christopher Cheng
- North Carolina State Univ; Dept. of Food, Bioprocessing and Nutrition Sciences; 116A Schaub Hall, Campus Box 7624 Raleigh NC 27695-7624 U.S.A
| | - Fletcher Arritt
- North Carolina State Univ; Dept. of Food, Bioprocessing and Nutrition Sciences; 116A Schaub Hall, Campus Box 7624 Raleigh NC 27695-7624 U.S.A
| | - Clinton Stevenson
- North Carolina State Univ; Dept. of Food, Bioprocessing and Nutrition Sciences; 116A Schaub Hall, Campus Box 7624 Raleigh NC 27695-7624 U.S.A
| |
Collapse
|
11
|
Birkeland S, Rotabakk BT. Effects of Additives and Packaging Method on Quality and Microbiological Characteristics in Mild Thermal Processed Fish Mince. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.720004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
12
|
Kang J, Stasiewicz MJ, Murray D, Boor KJ, Wiedmann M, Bergholz TM. Optimization of combinations of bactericidal and bacteriostatic treatments to control Listeria monocytogenes on cold-smoked salmon. Int J Food Microbiol 2014; 179:1-9. [DOI: 10.1016/j.ijfoodmicro.2014.03.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 03/10/2014] [Accepted: 03/13/2014] [Indexed: 11/25/2022]
|
13
|
Etemadian Y, Shabanpour B, Sadeghi Mahoonak A, Shabani A. Effects of Phosphate Dip Treatment on Quality ofRutilus frisii kutumFillets During Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.663864] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
14
|
Efficacy of different antimicrobials on inhibition of Listeria monocytogenes growth in laboratory medium and on cold-smoked salmon. Int J Food Microbiol 2013; 165:265-75. [DOI: 10.1016/j.ijfoodmicro.2013.05.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 05/17/2013] [Accepted: 05/20/2013] [Indexed: 11/20/2022]
|
15
|
KANG JIHUN, TANG SILIN, LIU RUIHAI, WIEDMANN MARTIN, BOOR KATHRYNJ, BERGHOLZ TERESAM, WANG SIYUN. Effect of Curing Method and Freeze-Thawing on Subsequent Growth of Listeria monocytogenes on Cold-Smoked Salmon. J Food Prot 2012; 75:1619-26. [DOI: 10.4315/0362-028x.jfp-11-561] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The presence of the foodborne pathogen Listeria monocytogenes on cold-smoked salmon is a major concern for the seafood industry. Understanding processing and postprocessing handling factors that affect the ability of this pathogen to grow on cold-smoked salmon is critical for developing effective control strategies. In this study, we investigated the effect of curing method and freeze-thawing of cold-smoked salmon on (i) physicochemical properties and (ii) subsequent growth of genetically diverse strains of L. monocytogenes (inoculated after freeze-thawing) and endogenous lactic acid bacteria. The majority of the measured physicochemical properties were unaffected by freezing and thawing. Overall, wet-cured cold-smoked salmon had higher pH, water activity, and moisture, as well as lower fat, water-phase salt, and phenolic content compared with dry-cured cold-smoked salmon. The curing method and freeze-thawing did not affect growth of endogenous lactic acid bacteria. Freeze-thawing cold-smoked salmon prior to inoculation led to pronounced growth of L. monocytogenes at 7°C. The increase in cell density between days 0 and 30 was significantly (P = 0.0078) greater for cold-smoked salmon that was frozen and thawed prior to inoculation compared with nonfrozen cold-smoked salmon. On dry-cured, freeze-thawed cold-smoked salmon, L. monocytogenes had a lag phase ranging from 3.7 ± 0.1 to 11.2 ± 1.4 days compared with salmon that was wet cured and freeze-thawed, on which L. monocytogenes began to grow within 24 h. Variation in growth among L. monocytogenes strains was also observed, indicating the significance of assessing multiple strains. Further efforts to understand the impact of processing and postprocessing handling steps of cold-smoked salmon on the growth of genetically diverse L. monocytogenes will contribute to improved challenge study designs and data. This, in turn, will likely lead to more reliable and unbiased risk assessments and control measures.
Collapse
Affiliation(s)
- JIHUN KANG
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - SILIN TANG
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - RUI HAI LIU
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - MARTIN WIEDMANN
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - KATHRYN J. BOOR
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - TERESA M. BERGHOLZ
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - SIYUN WANG
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| |
Collapse
|
16
|
Mahmoud BSM. Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation. Food Microbiol 2012; 32:317-20. [PMID: 22986195 DOI: 10.1016/j.fm.2012.07.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2011] [Revised: 06/15/2012] [Accepted: 07/17/2012] [Indexed: 11/17/2022]
Abstract
In this study, smoked salmon fillets were artificially inoculated with Listeria monocytogenes (3.7 ± 0.2 log CFU g(-1)) and treated with X-ray irradiation generated by a RS 2400 X-ray machine (Rad Source Technologies Inc.) using doses of 0.0, 0.1, 0.5, 1.0, and 2.0 kGy. Unirradiated and irradiated samples were then stored at 5 °C for 35 days and tested for L. monocytogenes count after 0, 5, 10, 15, 20, 25, 30, and 35 days. Also, uninoculated-untreated and uninoculated-treated samples with the lowest and highest X-ray doses (0.1 and 2.0 kGy) were stored at 5 °C and examined for psychrotrophs and mesophiles counts after 0, 5, 10, 15, 20, 25, 30, and 35 days. The initial L. monocytogenes population (3.7 log CFU g(-1) ) was significantly (p < 0.05) reduced to an undetectable level (<1.0 log CFU g(-1)) by treatment with 1.0 kGy X-ray. Treatment with 0.1 kGy X-ray significantly reduced the initial psychrotrophs and mesophiles counts from 5.3 and 3.0 to 3.3 and 2.3, respectively. However, L. monocytogenes, psychrotrophs and mesophiles counts were gradually increased during storage. Treatment with 2.0 kGy X-ray kept the L. monocytogenes population under detectable level until 35 days. Treatment with 2.0 kGy X-ray kept the mesophiles and psychrotrophs counts within the acceptable level until 35 days. These results revealed that treatment with X-ray irradiation can significantly reduce the risk of listeriosis and extend the shelf life of smoked salmon during storage at 5 °C.
Collapse
Affiliation(s)
- Barakat S M Mahmoud
- Coastal Research & Extension Center, Mississippi State University, 3411 Frederic St., Pascagoula, MS 39567, USA.
| |
Collapse
|
17
|
Kin S, Schilling MW, Kim T, Smith BS, Silva JL, Campano SG, Jackson V. Effects of Potassium Lactate and Acetate onListeria monocytogenesInhibition, Physicochemical and Sensory Properties of Smoked Catfish Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2012. [DOI: 10.1080/10498850.2011.601436] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
18
|
Mahmoud B, Coker R, Su YC. Reduction in Listeria monocytogenes and spoilage bacteria on smoked catfish using X-ray treatments. Lett Appl Microbiol 2012; 54:524-9. [DOI: 10.1111/j.1472-765x.2012.03242.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
19
|
Reduction of Listeria monocytogenes in queso fresco cheese by a combination of listericidal and listeriostatic GRAS antimicrobials. Int J Food Microbiol 2012; 155:82-8. [DOI: 10.1016/j.ijfoodmicro.2012.01.010] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2011] [Revised: 11/29/2011] [Accepted: 01/15/2012] [Indexed: 11/24/2022]
|
20
|
Arvanitoyannis IS, Kotsanopoulos KV. Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0690-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
21
|
Ye M, Neetoo H, Chen H. Prior frozen storage enhances the effect of edible coatings against Listeria monocytogenes on cold-smoked salmon during subsequent refrigerated storage. J Appl Microbiol 2011; 111:865-76. [PMID: 21794035 DOI: 10.1111/j.1365-2672.2011.05111.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS Listeria monocytogenes is a major safety concern for ready-to-eat foods. The overall objective of this study was to investigate whether prior frozen storage could enhance the efficacy of edible coatings against L. monocytogenes on cold-smoked salmon during subsequent refrigerated storage. METHODS AND RESULTS A formulation consisting of sodium lactate (SL, 1·2-2·4%) and sodium diacetate (SD, 0·125-0·25%) or 2·5% Opti.Form (a commercial formulation of SL and SD) was incorporated into each of five edible coatings: alginate, κ-carrageenan, pectin, gelatin and starch. The coatings were applied onto the surface of cold-smoked salmon slices inoculated with L. monocytogenes at a level of 500 CFU cm⁻². In the first phase, the slices were first frozen at -18°C for 6 days and stored at 22°C for 6 days. Alginate, gelatin and starch appeared to be the most effective carriers. In the second phase, cold-smoked salmon slices were inoculated with L. monocytogenes, coated with alginate, gelatin or starch with or without the antimicrobials and stored frozen at -18°C for 12 months. Every 2 months, samples were removed from the freezer and kept at 4°C for 30 days. Prior frozen storage at -18°C substantially enhanced the antilisterial efficacy of the edible coatings with or without antimicrobials during the subsequent refrigerated storage. CONCLUSIONS Plain coatings with ≥ 2 months frozen storage and antimicrobial edible coatings represent an effective intervention to inhibit the growth of L. monocytogenes on cold-smoked salmon. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates the effectiveness of the conjunct application of frozen storage and edible coatings to control the growth of L. monocytogenes to enhance the microbiological safety of cold-smoked salmon.
Collapse
Affiliation(s)
- M Ye
- Department of Animal and Food Sciences, University of Delaware, Newark, DE, USA
| | | | | |
Collapse
|
22
|
Benedito J, Cambero M, Ortuño C, Cabeza M, Ordoñez J, de la Hoz L. Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation. Radiat Phys Chem Oxf Engl 1993 2011. [DOI: 10.1016/j.radphyschem.2010.11.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
23
|
Jiang Z, Neetoo H, Chen H. Control of Listeria Monocytogenes on Cold-Smoked Salmon Using Chitosan-Based Antimicrobial Coatings and Films. J Food Sci 2010; 76:M22-6. [DOI: 10.1111/j.1750-3841.2010.01925.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
24
|
LLOYD T, ALVARADO C, MCKEE S, BERRANG M. CONTROL OF LISTERIA MONOCYTOGENES IN HAM DELI LOAVES USING ORGANIC ACIDS. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00242.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
25
|
Stasiewicz MJ, Wiedmann M, Bergholz TM. The combination of lactate and diacetate synergistically reduces cold growth in brain heart infusion broth across Listeria monocytogenes lineages. J Food Prot 2010; 73:631-40. [PMID: 20377950 DOI: 10.4315/0362-028x-73.4.631] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Combinations of organic acids are often used in ready-to-eat foods to control the growth of Listeria monocytogenes during refrigerated storage. The purpose of this study was to quantitatively assess synergy between two organic acid growth inhibitors under conditions similar to those present in cold-smoked salmon, and to assess the effect of evolutionary lineage on response to those growth inhibitors. Thirteen strains of L. monocytogenes, representing lineages I and II, were grown at 7 degrees C in broth at pH 6.1 and 4.65% water-phase NaCl, which was supplemented with 2% potassium lactate, 0.14% sodium diacetate, or the combination of both at the same levels. Our data suggest that lineages adapt similarly to these inhibitors, as the only significant growth parameter difference between lineages was a minor effect (+/- 0.16 day, P = 0.0499) on lag phase (lambda). For all strains, lactate significantly extended lambda, from 2.6 +/- 0.4 to 3.8 +/- 0.5 days (P < 0.001), and lowered the maximum growth rate (mu(max)) from 0.54 +/- 0.06 to 0.49 +/- 0.04 log(CFU/ml)/day (P < 0.001), compared with the control. Diacetate was ineffective alone, but in combination with lactate, synergistically increased lambda to 6.6 +/- 1.6 days (P < 0.001) and decreased mu(max) to 0.34 +/- 0.05 log(CFU/ml)/day (P < 0.001). Monte Carlo simulations provided further evidence for synergy between diacetate and lactate by predicting signficantly slower growth to nominal endpoints for the combination of inhibitors. This study shows potassium lactate and sodium diacetate have significant synergistic effects on both lambda and mu(max) of L. monocytogenes at refrigeration temperature in broth, and justifies combining these inhibitors, at effective levels, in food product formulations.
Collapse
|
26
|
Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.015] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
27
|
Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.12.010] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
28
|
Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets. Int J Food Microbiol 2009; 136:326-31. [PMID: 19861230 DOI: 10.1016/j.ijfoodmicro.2009.10.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2009] [Revised: 10/01/2009] [Accepted: 10/05/2009] [Indexed: 11/24/2022]
Abstract
The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as CSS is a ready-to-eat product. No post-processing measures are currently available to control this pathogen in CSS. The objective of this study was to develop an effective antimicrobial edible coating containing organic salts to control the growth of L. monocytogenes in CSS slices and fillets. An in-house made formulation consisting of sodium lactate (SL, 0-2.4%) and sodium diacetate (SD, 0-0.25%) as well as 2.5% OptiForm (a commercial formulation of SL and SD) were incorporated into five edible coatings: alginate, kappa-carrageenan, pectin, gelatin or starch. The coatings were applied onto the surface of CSS slices inoculated with L. monocytogenes to an inoculum level of 500 CFU/cm(2) ( approximately 3 log CFU/g) and stored at room temperature (22 degrees C) for 6 days. Alginate coating was found to be the most effective carrier for the various antimicrobial treatments in inhibiting the growth of L. monocytogenes. In the second phase of the study, CSS slices and fillets inoculated with the pathogen at a level of 500 CFU/cm(2) were coated with alginate incorporating the in-house made and the commercial (OptiForm) SL/SD based formulations and stored for 30 days at 4 degrees C. When cold-smoked salmon slices and fillets were stored at 4 degrees C, alginate coatings supplemented with 2.4%SL/0.25%SD and the commercial product OptiForm significantly delayed the growth of L. monocytogenes during the 30-day storage with final counts reaching 4.1 and 3.3 log CFU/g (slices) and 4.4 and 3.8 log CFU/g (fillets), respectively, while the counts in their untreated counterparts were significantly higher (P<0.05) reaching 7.3 and 6.8 log CFU/g for slices and fillets, respectively. Therefore, this study demonstrates the effectiveness of using an alginate-based coating containing lactate and diacetate to control the growth of L. monocytogenes to enhance the microbiological safety of filleted and sliced smoked salmon.
Collapse
|
29
|
A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects. Food Microbiol 2009; 26:224-7. [DOI: 10.1016/j.fm.2008.10.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2008] [Accepted: 10/10/2008] [Indexed: 11/20/2022]
|
30
|
Ye M, Neetoo H, Chen H. Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon. Int J Food Microbiol 2008; 127:235-40. [DOI: 10.1016/j.ijfoodmicro.2008.07.012] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2008] [Revised: 06/17/2008] [Accepted: 07/09/2008] [Indexed: 11/26/2022]
|
31
|
Jofré A, Aymerich T, Garriga M. Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.06.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
32
|
Mejlholm O, Kjeldgaard J, Modberg A, Vest MB, Bøknæs N, Koort J, Björkroth J, Dalgaard P. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis). Int J Food Microbiol 2008; 124:250-9. [DOI: 10.1016/j.ijfoodmicro.2008.03.022] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2007] [Revised: 12/21/2007] [Accepted: 03/24/2008] [Indexed: 11/28/2022]
|
33
|
Neetoo H, Ye M, Chen H. Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets. Int J Food Microbiol 2008; 123:220-7. [PMID: 18308410 DOI: 10.1016/j.ijfoodmicro.2008.02.001] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2007] [Revised: 01/31/2008] [Accepted: 02/03/2008] [Indexed: 11/28/2022]
Abstract
In the wake of recent outbreaks associated with Listeria monocytogenes in ready-to-eat foods and an increasing desire for minimally processed foods, there has been a burgeoning interest in the use of natural antimicrobials by the food industry to control this pathogen. The minimum inhibitory concentrations (MICs) of nisin and salts of organic acids (sodium lactate (SL), sodium diacetate (SD), sodium benzoate (SB), and potassium sorbate (PS)) against twelve strains of L. monocytogenes in a TSBYE broth medium at 35 degrees C were determined. The MICs were strain-dependent and fell in the range of 0.00048-0.00190% for nisin, 4.60-5.60% for SL, 0.11-0.22% for SD, 0.25-0.50% for SB and 0.38-0.75% for PS, respectively. The two most antimicrobial-resistant strains were used as a cocktail in the following experiments to represent a worst case scenario. The five antimicrobials alone and in binary combinations were screened for their efficacy against the two-strain cocktail in TSBYE at sub-MIC and sub-legal levels at 35 degrees C. Seven effective antimicrobial treatments were then selected and evaluated for their long-term antilisterial effectiveness in cold-smoked salmon pâté and fillets during refrigerated storage (4 degrees C) of 3 and 6 weeks, respectively. The two most effective antimicrobial formulations for smoked salmon pâté, 0.25% SD and 2.4% SL/0.125% SD, were able to inhibit the growth of L. monocytogenes during the 3 weeks of storage. Surface application of 2.4% SL/0.125% SD was the most effective treatment for smoked salmon fillets which inhibited the growth of L. monocytogenes for 4 weeks. These antimicrobial treatments could be used by the smoked salmon industry in the U.S. and Europe in their efforts to control L. monocytogenes as they are effective against even the most antimicrobial-resistant strains tested in this study.
Collapse
Affiliation(s)
- Hudaa Neetoo
- Department of Animal & Food Sciences, University of Delaware, Newark, DE 19716-2150, United States
| | | | | |
Collapse
|
34
|
Marcos B, Jofré A, Aymerich T, Monfort JM, Garriga M. Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.02.005] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
35
|
Mejlholm O, Dalgaard P. Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes. J Food Prot 2007; 70:2485-97. [PMID: 18044425 DOI: 10.4315/0362-028x-70.11.2485] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A cardinal parameter model was developed to predict the effect of diacetate, lactate, CO2, smoke components (phenol), pH, NaCl, temperature, and the interactions between all parameters on the growth of lactic acid bacteria (LAB) in lightly preserved seafood. A product-oriented approach based on careful chemical characterization and growth of bacteria in ready-to-eat seafoods was used to develop this new LAB growth model. Initially, cardinal parameter values for the inhibiting effect of diacetate, lactate, CO2, pH, and NaCl-water activity were determined experimentally for a mixture of LAB isolates or were obtained from the literature. Next, these values and a cardinal parameter model were used to model the effect of temperature (T(min)) and smoke components (P(max)). The cardinal parameter model was fitted to data for growth of LAB (mu(max) values) in lightly preserved seafood including cold-smoked and marinated products with different concentrations of naturally occurring and added organic acids. Separate product validation studies of the LAB model resulted in average bias and accuracy factor values of 1.2 and 1.5, respectively, for growth of LAB (mu(max) values) in lightly preserved seafood. Interaction between LAB and Listeria monocytogenes was predicted by combining the developed LAB model and an existing growth and growth boundary model for the pathogen (O. Mejlholm and P. Dalgaard, J. Food Prot. 70:70-84). The performance of the existing L. monocytogenes model was improved by taking into account the effect of microbial interaction with LAB. The observed and predicted maximum population densities of L. monocytogenes in inoculated lightly preserved seafoods were 4.7 and 4.1 log CFU g(-1), respectively, whereas for naturally contaminated vacuum-packed cold-smoked salmon the corresponding values were 0.7 and 0.6 log CFU g(-1) when a relative lag time of 4.5 was used for the pathogen.
Collapse
Affiliation(s)
- Ole Mejlholm
- Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kongens Lyngby, Denmark.
| | | |
Collapse
|
36
|
Abou-Zeid KA, Yoon KS, Oscar TP, Schwarz JG, Hashem FM, Whiting RC. Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrations. J Food Prot 2007; 70:2620-5. [PMID: 18044445 DOI: 10.4315/0362-028x-70.11.2620] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to determine the antimicrobial effect of a combination of potassium lactate and sodium diacetate (0, 1.8, 3, and 4.5%; PURASAL P Opti. Form 4, 60% solution) on the survival and growth of Listeria monocytogenes Scott A in pH-adjusted broth (5.5, 6.0, 6.5, and 7.0) stored at 4, 10, 17, 24, 30, and 37 degrees C. Appropriate dilutions of broth were enumerated by spiral plating on tryptose agar and counted with an automated colony counter. Growth data were iteratively fit, using nonlinear regression analysis to a three-phase linear model, using GraphPad PRISM. At pH 5.5, the combination of lactate-diacetate fully inhibited (P < 0.001) the growth of L. monocytogenes at all four levels and six temperatures. At pH 6.0, addition of 1.8% lactate-diacetate reduced (P < 0.001) the specific growth rate of L. monocytogenes and increased lag time; however, 3 and 4.5% completely inhibited the growth at the six temperatures studied. Efficacy of the lactate-diacetate mixture was decreased as pH increased and incubation temperature increased. Thus, at pH 6.5, at least 3% was required to retard (P < 0.001) the growth of L. monocytogenes in broth. There was a limited effect of the lactate-diacetate level on the specific growth rate of the pathogen at pH 7.0. However, 1.8 and 3% significantly lengthened the lag time at 4 and 10 degrees C. These results suggest that 1.8% of lactate-diacetate mixture can be used as a substantial hurdle to the growth of L. monocytogenes when refrigerated temperatures are maintained for products with pH less than 6.5.
Collapse
Affiliation(s)
- K A Abou-Zeid
- Center for Food Science and Technology and, U.S. Department of Agriculture, Agricultural Research Service, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
| | | | | | | | | | | |
Collapse
|