Utilisation of antimicrobial agents at pre- and post-smoking on the microbial quality of hot-smoked rainbow trout(Oncorhynchus mykiss)fillets

Abstract

Utilisation of antimicrobial agents at pre-or post-smoking processes was considered for the microbial quality of hot-smoked trout fi llets prepared at plant scale. Potassium sorbate (PS) and sodium lactate (SL) were used separately or in combinations at 3% (w/v) in brine for pre-smoking or with spraying at post-smoking. Pre-smoking usage could reduce the total aerobic mesophilic bacteria (TAMB) values better than the post-smoking usage during storage. However, post-smoking application was more effective at preventing the moulds and yeasts (MY) growth. PS in brine at pre-smoking was most effi cient, which could keep trout fi llets for even four weeks at 6±1°C storage within the range of consumable limits. Additionally, PS usage reduced the contaminated bacterial diversity and especially eliminated the outgrowth of Serratia liquefaciens. As a conclusion, pre-smoking application repressed the contaminated microbial growth during the storage of smoked trout fi llets, which may eliminate the microbial risks.

Active Packaging Applications for Food

“…In chicken steaks packed with the active films, E. coli was kept under the detection limit until completion of frozen storage (150 d). Kaya and others () reported the use of potassium sorbate and/or sodium lactate (3% applied alone and 1.5% of each, applied in combination) in brine to protect smoked rainbow trout ( Oncorhynchus mykiss ) fillets against microbial growth. The trout fillets were kept in 8% NaCl brine for 12 h before smoking.…”