Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes

Abstract

Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria monocytogenes. Liquid smoke, an all-natural condensate of smoke components, applied as a postprocess treatment on product surface has the potential to exhibit antilisterial properties. Studies on its antimicrobial efficacy and quality attributes as an ingredient are not sufficient. A study was designed to validate the antimicrobial effect of liquid smoke as an ingredient against L. monocytogenes and its effect on the shelf life and quality of frankfurters. Chicken/pork frankfurters were incorporated with 0, 2.5, 5, and 10% liquid smoke (Zesti Smoke, Kerry Ingredients and Flavors, TN). Cooked casing-stripped frankfurters (4 per package) were placed in vacuum-pack bags, spray inoculated with either high (8 log(10) cfu/ mL) or low (4 log(10) cfu/ mL) levels of L. monocytogenes serotype 4b, vacuum packaged, and stored at 4°C for up to 12 wk. Samples were taken every week for 12 wk to estimate growth of L. monocytogenes and spoilage microflora (aerobic plate counts, yeast and molds, lactic acid bacteria, and total coliforms) and properties of sensory scores and texture profile analysis. The experiment was conducted as 3 separate trials and data was analyzed to find significant differences at P < 0.05. Formulation of frankfurters with smoke extract at 2.5, 5, and 10% reduced (P < 0.05) populations of L. monocytogenes as compared with the controls throughout the storage period irrespective of the inoculation levels. Furthermore, incorporation of smoke extract did not affect (P > 0.05) the texture, juiciness, flavor, and overall scores as well as hardness and chewiness of the frankfurters. Zesti Smoke can be effectively incorporated as an all-natural antimicrobial in the manufacture of frankfurters without negatively affecting quality attributes.

Effect of Salts of Organic Acids on Listeria monocytogenes, Shelf Life, Meat Quality, and Consumer Acceptability of Beef Frankfurters

“…Sensory analysis was performed to evaluate consumer acceptability of noninoculated frankfurters formulated with and without acids (Morey and others ). An untrained test panel ( n = 60; 30/replicate) was recruited to evaluate frankfurters for appearance, flavor, texture, juiciness, and overall acceptability on an 8‐point hedonic scale as suggested by the IFT ().…”

SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast

“…Fueled by customer concern over label and nutritional statements, retail markets mostly use water-based marinades. This labeling concern has led the industry to remove high caloric content oils, and develop "cleaner labels" (e.g., enhanced with chicken broth) containing other all-natural ingredients (Saha et al, 2009;Morey et al, 2012).…”

Prosopis Plant Chemical Composition and Pharmacological Attributes: Targeting Clinical Studies from Preclinical Evidence

“…A liquid smoke product, derived from hickory and oak, when incorporated into chicken/pork frankfurters significantly inhibited the L. monocytogenes growth compared to controls without liquid smoke [129]. The population of L. monocytogenes in control samples was approximately 5-log greater than in those containing liquid smoke [129]. These studies suggest that liquid smoke may inactivate or inhibit the growth of L. monocytogenes when associated to a food system.…”

“…Liquid smoke applied to cold-smoked sockeye salmon inoculated with Listeria achieved a 2-log reduction by day 14, and no growth until day 35 of cooling [125]. A liquid smoke product, derived from hickory and oak, when incorporated into chicken/pork frankfurters significantly inhibited the L. monocytogenes growth compared to controls without liquid smoke [129]. The population of L. monocytogenes in control samples was approximately 5-log greater than in those containing liquid smoke [129].…”