Activity of smoke wood condensates against Aeromonas hydrophila and Listeria monocytogenes in vacuum-packaged, cold-smoked rainbow trout stored at 4 °C

Preservation of Fish by Curing

“…Undesirable compounds (e.g. polycyclic aromatic hydrocarbons, PAHs) in natural smoke can be removed (Chen and Lin, 1997;Hanne et al, 2007) and antioxidants and antimicrobial activity can be easily determined (Suñen et al, 2003). In addition, liquid smoking has lower operation costs, less environmental pollution and is less time consuming than other smoking methods (Simon et al, 2005;Muratore et al, 2007).…”

The importance of Aeromonas hydrophila in food safety

“…Cold smoking is a traditional method to preserve fish. Sunen, Aristimuno, and Fernandez-Galian (2003) tested the effect of four wood smoke condensates against A. hydrophila in vacuum-packed cold-smoked rainbow trout, stored at 4°C for 21 days. All smoke extracts showed activity against A. hydrophila.…”

Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

“…A shelf-life of 25-45 days has been estimated for salmon processed this way (Table 2). Indeed, both the phenolic and carbonyl fractions show antimicrobial properties (Maga 1987, Painter 1998, Suñén 1998, Suñén et al 2001, Suñén et al 2003. However, liquid smokes with a low pH and a high carbonyl content are those with the greatest antimicrobial potential against both Gram negative and positive organisms (Milly et al 2005).…”