Effects of Potassium Lactate and Acetate onListeria monocytogenesInhibition, Physicochemical and Sensory Properties of Smoked Catfish Fillets

Abstract

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.

Use of Antimicrobial Films and Edible Coatings Incorporating Chemical and Biological Preservatives to Control Growth ofListeria monocytogeneson Cold Smoked Salmon

“…Numerous papers have been published on the inhibition of L. monocytogenes in cold smoked fish using physical interventions including gamma irradiation [47], X-ray irradiation [48], E-beam [49], high-pressure processing [50], chemical preservatives [51–53], natural antimicrobials [54, 55], and protective cultures [56, 57]. Extensive research has also been performed in the last decade on the application of antimicrobial packaging to specifically enhance the safety and extend the shelf life of fish and fish products.…”

“…Several forms of interventions have thus been recommended to reduce the risks from L. monocytogenes in these products: (1) elimination or reduction of L. monocytogenes on the outside surface of frozen or fresh fish before filleting, (2) prevention of recontamination and growth of L. monocytogenes during all stages of processing, and (3) the inhibition of any possible survivors or recontamination during processing and distribution [ 44 ]. Numerous papers have been published on the inhibition of L. monocytogenes in cold smoked fish using physical interventions including gamma irradiation [ 47 ], X-ray irradiation [ 48 ], E-beam [ 49 ], high-pressure processing [ 50 ], chemical preservatives [ 51 – 53 ], natural antimicrobials [ 54 , 55 ], and protective cultures [ 56 , 57 ]. Extensive research has also been performed in the last decade on the application of antimicrobial packaging to specifically enhance the safety and extend the shelf life of fish and fish products.…”

Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

“…Potassium lactate in combination with sodium diacetate (SD) resulted in a total inhibition of L. monocytogenes in smoked salmon stored for 32 d at 4 °C (Yoon and others ). Another combined treatment using potassium acetate (0.25%) and potassium lactate (0.58%) resulted in a listeriostatic effect in wood‐ and liquid‐smoked catfish fillets (Kin and others ).…”

“…However, L. monocytogenes being a psychrotrophic organism can grow at 4 °C and may proliferate to infective levels during improper storage. The main safety concern with RTE VP smoked fish products is that people consume them without prior heating or additional cooking (Kin and others ).…”