Functionality of liquid smoke as an all-natural antimicrobial in food preservation

Lingbeck, Jody M.; Cordero, Paola; O’Bryan, Corliss A.; Johnson, Michael G.; Ricke, Steven C.; Crandall, Philip G.

doi:10.1016/j.meatsci.2014.02.003

Cited by 200 publications

(213 citation statements)

References 42 publications

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“…The European Union (EU) has set a limit to B(a)P as 0.002 ppm ((EC) No. 835/2011) (Lingbeck et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Salting and dehydration stages reduce the water activity of foods prior to smoking. Additionally, many studies investigating the effect of antioxidant and antimicrobial properties of smoking on fish and fish products have been conducted up to today (Arvanitoyannis and Kotsanopoulos, 2012;Lingbeck et al, 2014) indicating that antioxidants and antimicrobial components occur upon wood pyrolysis helps the fish preservation. In addition to preservative effect, smoking process also gives a unique taste, colour, and flavour to smoked products.…”

Section: Introductionmentioning

confidence: 99%

“…Liquid smoking is easier to apply, requires less time and labour, as well as being environmentally friendly, reusable, and more economical. Additionally, liquid smoke condensates are categorized as all natural antimicrobial in food preservation (Lingbeck et al, 2014). One of the most important challenge associated with the use of liquid smoke flavour on foods is to convince the target consumers that liquid smoke foods has similar color and flavour profile to those of traditionally smoked ones.…”

Section: Introductionmentioning

confidence: 99%

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The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

Ayvaz

Çakır

Gündüz

et al. 2017

Turkish JAF Sci.Tech.

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In this study, the changes in % yield, dry matter, ash, lipid, protein content, water activity, pH, total volatile basic nitrogen (TVB-N), total viable aerobic count (TVC), yeast and mold count, lactic acid bacteria (LAB), colour parameters and sensorial properties were analysed in rainbow trout (Oncorhynchus mykiss) exposed to either salt only or two different salt-sugar mixture treatments. For this purpose, three groups were formed. For the first, second and third group, fish samples were treated with only salt (S), salt and sugar blend (WS) and salt and brown sugar blend (BS), respectively. Then, the samples were vacuum packaged and stored at +4°C for 3 months. Overall, salt treatments, liquid smoking and cooking as well as storage generally caused remarkable changes in the parameters of interest. However, except for the sensory analysis, not a remarkable change was seen when the three groups were compared among themselves. The results of experienced panelists suggested that group BS samples had superior appearance, taste, odor and texture and therefore expected to be more preferred by the potential consumers.

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“…The European Union (EU) has set a limit to B(a)P as 0.002 ppm ((EC) No. 835/2011) (Lingbeck et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

Ayvaz

Çakır

Gündüz

et al. 2017

Turkish JAF Sci.Tech.

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“…The liquid smoke obtained from wood biomass typically contains a mixture of oxidized organic compounds such as ketones, aldehydes, phenols, and carboxylic acids [7], [8]. These compounds possess antimicrobial and antioxidative properties that can be used against streptococcus bacteria in the mouth [9].…”

Section: Introductionmentioning

confidence: 99%

The Effectiveness of Liquid Smoke Produced From Palm Kernel Shells Pyrolysis as a Natural Preservative in Fish Balls

Faisal¹,

Gani²

2018

GEOMATE

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This study investigated the utilization of liquid smoke as a natural preservative in fish balls without reducing their nutrition and aesthetic value. The liquid smoke used in this research was obtained through pyrolysis of palm kernel shells at temperatures of 340, 360, and 380°C. The resulting liquid smoke was then purified using a two-stage distillation process at a temperature of 200°C in order to remove unwanted compounds. This grade-1 liquid smoke was then used to preserve fish balls. The parameters assessed to monitor the fish balls' preservation were total volatile bases (TVB), pH, and organoleptic test results. The results showed that the smallest TVB value of 12.66 mgN/100 g at 20 hours was obtained for fish balls preserved using liquid smoke pyrolysis at 380°C (3% concentration). The organoleptic test showed that 90% of respondents preferred the taste, aroma, and texture of the fish balls preserved using liquid smoke pyrolysis at a temperature of 340°C (2% concentration). The pH test showed that the fish balls preserved using liquid smoke possessed a pH above 6, meaning that they were in good condition.

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“…The smoking of foods, in particular meat, has been introduced as a common method for centuries (9). Liquid smoke application has been increasingly widespread as a suitable replacer for traditional wood smoking due to several advantages, such as more effi cient control of polycyclic aromatic hydrocarbon (PAH) content, in which their constituents can be determined by rapid methods (10), bett er applicability to diff erent food systems and lower environmental pollution (11).…”

Section: Introductionmentioning

confidence: 99%

The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef

Pilevar

Hosseini

Hajimehdipoor

et al. 2017

Food Technol. Biotechnol.

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Functionality of liquid smoke as an all-natural antimicrobial in food preservation

Cited by 200 publications

References 42 publications

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

The Effectiveness of Liquid Smoke Produced From Palm Kernel Shells Pyrolysis as a Natural Preservative in Fish Balls

The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef

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