Liquid smoke inhibits growth of pathogenic and histamine forming bacteria on skipjack fillets

Dien, Henny Adeleida; Montolalu, Roike Iwan; Berhimpon, Siegfried

doi:10.1088/1755-1315/278/1/012018

Cited by 8 publications

(7 citation statements)

References 18 publications

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“…Both cold and hot liquid smoking showed a significant lower pH than cold smoking with wood (Table 3). The low pH of the liquid smoked samples was caused by the organic acids present in the liquid smoke used (Dien, Montolalu and Berhimpon, 2019).…”

Section: Water Activity (Aw) Water Content and Phmentioning

confidence: 99%

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

Muñoz

Guárdia

Arnau

et al. 2020

Food and Chemical Toxicology

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Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to develop smoked salmon with a reduced Na content. Sodium chloride (NaCl) was replaced by potassium chloride (KCl) at 25% and 50% (molar replacement) and studied in combination with two smoking procedures (natural wood and liquid smoke) as well as two smoking temperatures (18-19ºC or 56ºC). Smoked salmon samples were characterized by physicochemical, sensory and microbiological analyses. No major differences were observed regarding physicochemical properties in the studied treatments. Smoked samples with 50% of NaCl replaced by KCl were slightly more bitter than those with 25% whereas samples with 25% of replacement did not show differences to those with non-reduced Na content (5 g of added NaCl per 100 g of salmon). Microbiological assessment indicates that 2-week shelf-life would be appropriate and safe in terms of accomplishment of the EU regulation, taking into account foreseeable storage temperatures (up to 8ºC). Thus, it is possible to achieve a reduction of 25-50% of NaCl in smoked salmon by replacing NaCl by KCl and considerer this product as a "source" of K.

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Section: Water Activity (Aw) Water Content and Phmentioning

confidence: 99%

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

Muñoz

Guárdia

Arnau

et al. 2020

Food and Chemical Toxicology

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“…A study showed that the doses of phenol around 10-15 mg/L had toxicity (29). Nevertheless, the CS-LS 1% as the lowest concentration, effectively prevented the growth of bacteria such as Escherichia coli, and Salmonella and prevented the production of histamine (30,31).…”

Section: Groupmentioning

confidence: 99%

The cytotoxicity, anti-inflammation, anti-nociceptive and oral ulcer healing properties of coconut shell liquid smoke

Surboyo

Mahdani

Ayuningtyas

et al. 2021

J Herbmed Pharmacol

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Introduction: Coconut shell liquid smoke (CS-LS) from Cocos nucifera L. has been traditionally used by Indonesians as a natural preservative. Besides that, liquid smoke is also used as a medicine to treat various types of wounds. During the storage, liquid smoke resulting from pyrolysis is still questionable in relation to the oxidation process and changes in its properties and potentials. We observed the physical characteristics, components, toxicity, anti-inflammatory, anti-nociceptive properties, and effect in oral ulcer healing of CS-LS. Methods: Acidity was analyzed using a digital pH meter, density test was analyzed using a pycnometer, and the components were determined using gas chromatography-mass spectrometry (GC-MS). Eight concentrations of CS-LS (1%, 2%, 4%, 6%, 8%, 10%, 12%, and 14%) were tested on baby hamster kidney (BHK21) for the extract toxicity, carrageenan-induced rat paw edema for its anti-inflammatory properties, hot-plate test for its anti-nociceptive, and traumatized labial fornix incisive inferior for its oral ulcer healing. Results: The acidity of CS-LS was 2.296 and the density was 1.0102 g/mL. The major components analyzed were phenol (32.75%), 2-methoxy-phenol (17.45%), and furfural (13.09%). The CS-LS 100% and CS-LS 8% were the optimum concentrations for maintaining the BHK21 and increasing the number of fibroblasts in oral ulcer healing. The CS-LS 100% showed potent anti-nociceptive ability compared to other concentrations (P = 0.001), but not for the anti-inflammation properties. Conclusion: CS-LS is a promising natural herb for oral medicine, especially oral ulcer medicine.

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“…Fish meat contains very little connective tissue and high natural cathepsin enzyme, so it is very easy to be digested by that autolysis enzyme, which makes softer the meat and makes it a good source for the growth of microorganisms − pathogenic bacteria and histamine-forming bacteria. Total bacteria count should not exceed 5 × 10 5 CFU g -1 (Dien, Montolalu, & Berhimpon, 2019). The application of liquid smoke lowers pH (5.56−5.58), which is caused by organic acids of condensation in smoking process (Dien, Montolalu, & Berhimpon, 2019).…”

Section: Processing Conditionsmentioning

confidence: 99%

“…Total bacteria count should not exceed 5 × 10 5 CFU g -1 (Dien, Montolalu, & Berhimpon, 2019). The application of liquid smoke lowers pH (5.56−5.58), which is caused by organic acids of condensation in smoking process (Dien, Montolalu, & Berhimpon, 2019). The use of liquid smoke produces high quality smoked fish products, less moisture content, and lower salt, and microbiological parameters are better compared to the traditionally smoked fish products.…”

Section: Processing Conditionsmentioning

confidence: 99%

Factors affecting smoked fish quality: a review

Puke¹,

Galoburda²

2020

Research for Rural Development

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Smoked sprats (Sprattus sprattus balticus) from the Baltic sea are one of the most popular processed fish products in Latvia. The amount of catching and demand is annually increasing. For producers, it is important to provide stable quality throughout the year, which sometimes is challenging due to many factors. Smoked fish quality depends not only on the seasonality, but also on the applied technologies. The aim of the current study was to review research findings about factors affecting the smoked fish quality. The databases of Science Direct, Web of Science, Wiley Online Journals and Google Scholar were searched. The first parameter that affects quality of fish till processing is raw material, its catching place and season, as well as whether it is fresh or frozen fish, that includes not only microbiological parameters, but also physical and chemical changes in fish depending on the storage conditions. The second parameter is the applied pre-treatment methods (using salt, acids) before processing, which can improve fish texture and make better result for smoked fish. The third parameter is the used technology for the fish processing, heat treatment methods use of wood chips or liquid smoke, or adjustment of smoking conditions. These all together make a lot of sensorial and textural changes in the final product. If any of these parameters is changed during processing, they can affect the smoked fish quality. Therefore, to ensure constant quality of smoked fish, in-depth knowledge of parameters is extremely important.

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Liquid smoke inhibits growth of pathogenic and histamine forming bacteria on skipjack fillets

Cited by 8 publications

References 18 publications

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

The cytotoxicity, anti-inflammation, anti-nociceptive and oral ulcer healing properties of coconut shell liquid smoke

Factors affecting smoked fish quality: a review

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