Document Type

Thesis

Abstract

Listeria monocytogenes, the causative agent of listeriosis can contaminate cold smoked salmon (CSS) and make it a high-risk ready-to-eat food product. Due to the lack of a critical control point in the cold-smoking process, a post-process elimination is essential to ensure product safety. The goal of this project was to improve safety of vacuum-packaged CSS supplemented with commercially refined liquid smoke (LS). Gas chromatography-mass spectrometric analysis showed the LS were high in carbonyl containing compounds and low in phenol derivatives. The LS (AM-10 and AM-3) producing the greatest inhibition against L. innocua in a paper disk diffusion assay were applied to the CSS strips at 1% (v/w). The CSS were inoculated with L. innocua, vacuum packaged, and stored at 4°C. Addition of LS imparted a listericidal effect with a 2-log reduction by day 14, and no growth up to 35 days of storage. For the sensory evaluation, AM-3 was selected for its slightly stronger listericidal activity. A simple difference sensory test including 180 untrained assessors showed the overall sensorial quality of CSS was not influenced by the addition of the LS. The present study recommends refined LS as a suitable antilisterial supplement to CSS.

Publication Date

12-17-2011

Handle

http://hdl.handle.net/11122/7362

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