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Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon.

Authors :
Lebow NK
DesRocher LD
Younce FL
Zhu MJ
Ross CF
Smith DM
Source :
Journal of food science [J Food Sci] 2017 Dec; Vol. 82 (12), pp. 2977-2986. Date of Electronic Publication: 2017 Oct 30.
Publication Year :
2017

Abstract

Cold-smoked salmon (CSS) production lacks a validated kill step for Listeria monocytogenes. Although Listeria spp. are reduced by nisin or high-pressure processing (HPP), CSS muscle discoloration is often observed after HPP. Effects of nisin and low-temperature HPP on L. innocua survival (nonpathogenic surrogate for L. monocytogenes), spoilage organism growth, color, and sensory preference and peelability of CSS were studied. Cold-smoked sockeye salmon (Oncorhynchus nerka) fillets ± nisin (10 μg/g) were inoculated with a 3-strain L. innocua cocktail, vacuum-packaged, frozen at - 30 °C, and high-pressure processed in an ice slurry within an insulated sleeve. Initial experiments indicated that nisin and HPP for 120 s at 450 MPa (N450) and 600 MPa (N600) were most effective against L. innocua, and thus were selected for further storage studies. L. innocua in N450 and N600-treated CSS was reduced 2.63 ± 0.15 and 3.99 ± 0.34 Log CFU/g, respectively, immediately after HPP. L. innocua and spoilage growth were not observed in HPP-treated CSS during 36 d storage at 4 °C. Low-temperature HPP showed a smaller increase in lightness of CSS compared to ambient-temperature HPP performed in previous studies. Sensory evaluation indicated that overall liking of CSS treated with N450 and N600 were preferred over the control by 61% and 62% of panelists, respectively (P < 0.05). Peelability of sliced CSS was reduced by HPP (P < 0.05). Nisin in combination with low-temperature HPP was effective in controlling L. innocua in CSS while maintaining consumer acceptability.<br />Practical Application: Cold-smoked salmon is a high-risk ready-to-eat product that may be contaminated with L. monocytogenes. Results showed that nisin combined with high-pressure processing at low temperature, reduced the population of Listeria and controlled the spoilage organisms during storage. As an added benefit, high-pressure processing at low temperature may reduce lightening of the salmon flesh, leading to enhanced consumer preference.<br /> (© 2017 Institute of Food Technologists®.)

Details

Language :
English
ISSN :
1750-3841
Volume :
82
Issue :
12
Database :
MEDLINE
Journal :
Journal of food science
Publication Type :
Academic Journal
Accession number :
29083492
Full Text :
https://doi.org/10.1111/1750-3841.13957