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Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets. Foods 2022; 12:foods12010078. [PMID: 36613294 PMCID: PMC9818589 DOI: 10.3390/foods12010078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/21/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022] Open
Abstract
The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of this study was to investigate the feasibility of applying a nanoemulsion delivery system co-encapsulated enterocin Gr17 and essential oils (EOs) to the refrigerated storage of liquid-smoked salmon. The synergistic inhibiting effects of enterocin Gr17 and EOs were evaluated, a nanoemulsion delivery system with the optimal combination was developed, and the evolution of the microbiological, physicochemical, and sensory properties of liquid-smoked salmon fillets were analyzed during a 49-day period of refrigerated storage. The results showed that the combination of enterocin Gr17 and cinnamaldehyde essential oil (CEO) displayed the strongest synergistic inhibiting effect on foodborne pathogens. A nanoemulsion system incorporating enterocin Gr17 and CEO was successfully developed and presented a broad spectrum of activity against most of the tested bacteria. A nanoemulsion system incorporating enterocin Gr17 and CEO (CO-NE) could significantly inhibit the growth of microflora, suppress the accumulation of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS), and maintain better color, texture, and sensory profiles during smoked salmon storage at 4 °C. Overall, from a microbiological, physicochemical, and sensory point of view, the CO-NE treatment could extend the shelf life to 42 days and maintain the relatively low TVB-N value (≤15.38 mg/100 g), TBARS value (≤2.51 mg MDA/kg), as well as a relatively high sensory score (≥5.83) during the whole storage period. Hence, a nanoemulsion system incorporating enterocin Gr17 and CEO could be a promising bio-preservative technology and alternative to the conventional processes used for improving the safety and quality of chilled liquid-smoked salmon.
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Iacumin L, Cappellari G, Pellegrini M, Basso M, Comi G. Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C. Front Microbiol 2021; 12:796655. [PMID: 34987492 PMCID: PMC8721034 DOI: 10.3389/fmicb.2021.796655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Accepted: 11/22/2021] [Indexed: 11/21/2022] Open
Abstract
The aim of the work was to monitor the presence of Listeria monocytogenes in cold-smoked fish products (trout, salmon, and sea bass) marketed in Italy. Cold-smoked sea bass is a new product that has not yet been commercialized and was collected from the production facility. Monitoring data have shown that cold-smoked products can be contaminated by L. monocytogenes, the presence of which has been highlighted mainly by enrichment culture (presence in 25 g). The isolated Listeria were serotyped and belonged mainly to low-virulence serotypes (1/2c), followed by serotypes 1/2a, 1/2b, and 4b. Furthermore, considering the ability of L. monocytogenes to grow in these products due to their chemical-physical characteristics (pH > 6.0, Aw > 0.97) and long shelf life at 4°C, an additional aim was to verify the activity of different bioprotective starters, including Lactilactobacillus sakei (LAK-23, Sacco srl, Via Alessandro Manzoni 29/A, 22071 Cadorago, CO, Italy), Carnobacterium spp., Lacticaseibacillus casei (SAL 106), and Lacticaseibacillus paracasei (SAL 211), in cold-smoked sea bass. All starters were bacteriocin producers. For this experiment, smoked sea bass samples were intentionally inoculated with a mixture of three different strains of L. monocytogenes and of each starter culture. After inoculation, the smoked sea bass were vacuum-packed and stored at 6 ± 2°C for 60 days, simulating the typical abuse storage temperature of markets and home refrigerators. At 0, 15, 30, 45, and 60 days, the sea bass samples were analyzed to evaluate the effectiveness of the starters against L. monocytogenes. Listeria monocytogenes growth was prevented only by the addition of the LAK-23 starter. Indeed, at the end of the shelf life, the amount of L. monocytogenes observed was similar to that in the inoculum. Consequently, the use of this starter can allow the inclusion of cold-smoked sea bass or smoked fish products in category 1.3 of Regolamento CE 2073/2005, which are products that do not support the growth of this microorganism. Finally, the activity of the LAK-23 starter did not produce an off flavor or off odor in the smoked sea bass.
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Affiliation(s)
| | | | | | | | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, Università degli Studi di Udine, Udine, Italy
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3
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Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C. Meat Sci 2021; 171:108269. [DOI: 10.1016/j.meatsci.2020.108269] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 06/26/2020] [Accepted: 07/28/2020] [Indexed: 12/25/2022]
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4
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The use of atomized purified condensed smoke (PCS) in cold-smoke processing of Atlantic salmon - Effects on quality and microbiological stability of a lightly salted product. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107155] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Pezzolato M, Baioni E, Maurella C, Varello K, Meistro S, Balsano A, Bozzetta E. Distinguishing between Fresh and Frozen-Thawed Smoked Salmon: Histology To Detect Food Adulteration in High-Value Products. J Food Prot 2020; 83:52-53. [PMID: 31825675 DOI: 10.4315/0362-028x.jfp-19-346] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The issue of food safety has acquired increased importance, and fraud is a major concern for the food industry. Among different types of food adulteration, there is the sale of frozen-thawed smoked salmon product as fresh, which not only decreases the quality of products but also misleads consumers and may involve associated health risks. In response to this problem, we tested the performance of histology to identify smoked salmon as fresh or frozen-thawed as a valid analytical method, so food business operators and official controllers can reliably and correctly classify the storage state of the product. Three groups of samples were prepared: group A (n = 36), fresh samples; group B (n = 36), frozen at -18°C for 30 days; and group C (n = 36), stored at -3°C for 30 days after packaging. Two histopathologists examined all samples in blind evaluations and classified them as fresh or frozen-thawed. Sensitivity, specificity, and interrater agreement were calculated. Results show high performance with the test: 80.6% sensitivity (95% confidence intervals [CI]: 64 to 91.8%); 95.6% specificity (95% CI: 89.1 to 98.8%); and Cohen's kappa was 0.81 (95% CI: 0.64 to 0.98%). Histology is a reliable and highly accurate method to differentiate fresh from frozen-thawed smoked salmon and could be used by the industry and official controllers to verify the labeling of the commercial product.
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Affiliation(s)
- Marzia Pezzolato
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna 148, 10154 Turin, Italy (ORCID: https://orcid.org/0000-0001-9530-9016 [M.P.])
| | - Elisa Baioni
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna 148, 10154 Turin, Italy (ORCID: https://orcid.org/0000-0001-9530-9016 [M.P.])
| | - Cristiana Maurella
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna 148, 10154 Turin, Italy (ORCID: https://orcid.org/0000-0001-9530-9016 [M.P.])
| | - Katia Varello
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna 148, 10154 Turin, Italy (ORCID: https://orcid.org/0000-0001-9530-9016 [M.P.])
| | - Serena Meistro
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna 148, 10154 Turin, Italy (ORCID: https://orcid.org/0000-0001-9530-9016 [M.P.])
| | | | - Elena Bozzetta
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna 148, 10154 Turin, Italy (ORCID: https://orcid.org/0000-0001-9530-9016 [M.P.])
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Yuan W, Lee HW, Yuk HG. Antimicrobial efficacy of Cinnamomum javanicum plant extract against Listeria monocytogenes and its application potential with smoked salmon. Int J Food Microbiol 2017; 260:42-50. [DOI: 10.1016/j.ijfoodmicro.2017.08.015] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 08/13/2017] [Accepted: 08/18/2017] [Indexed: 12/14/2022]
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7
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Chau ML, Aung KT, Hapuarachchi HC, Lee PSV, Lim PY, Kang JSL, Ng Y, Yap HM, Yuk HG, Gutiérrez RA, Ng LC. Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon. BMC Microbiol 2017; 17:46. [PMID: 28245788 PMCID: PMC5331722 DOI: 10.1186/s12866-017-0956-z] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Accepted: 02/14/2017] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND As the preparation of salads involves extensive handling and the use of uncooked ingredients, they are particularly vulnerable to microbial contamination. This study aimed to determine the microbial safety and quality of pre-packed salads and salad bar ingredients sold in Singapore, so as to identify public health risks that could arise from consuming salads and to determine areas for improvement in the management of food safety. RESULTS The most frequently encountered organism in pre-packed salad samples was B. cereus, particularly in pasta salads (33.3%, 10/30). The most commonly detected organism in salad bar ingredients was L. monocytogenes, in particular seafood ingredients (44.1%, 15/34), largely due to contaminated smoked salmon. Further investigation showed that 21.6% (37/171) of the pre-packed smoked salmon sold in supermarkets contained L. monocytogenes. Significantly higher prevalence of L. monocytogenes and higher Standard Plate Count were detected in smoked salmon at salad bars compared to pre-packed smoked salmon in supermarkets, which suggested multiplication of the organism as the products move down the supply chain. Further molecular analysis revealed that L. monocytogenes Sequence Type (ST) 2 and ST87 were present in a particular brand of pre-packed salmon products over a 4-year period, implying a potential persistent contamination problem at the manufacturing level. CONCLUSIONS Our findings highlighted a need to improve manufacturing and retail hygiene processes as well as to educate vulnerable populations to avoid consuming food prone to L. monocytogenes contamination.
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Affiliation(s)
- Man Ling Chau
- Environmental Health Institute, National Environment Agency, 11 Biopolis Way, #04-03/04, Helios Block, Singapore, 138667 Singapore
| | - Kyaw Thu Aung
- Environmental Health Institute, National Environment Agency, 11 Biopolis Way, #04-03/04, Helios Block, Singapore, 138667 Singapore
| | | | - Pei Sze Valarie Lee
- Department of Chemistry, Food Science and Technology Programme, National University of Singapore, 3 Science Drive 3, Singapore, 117543 Singapore
| | - Pei Ying Lim
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, Singapore, 637551 Singapore
| | - Joanne Su Lin Kang
- Environmental Health Institute, National Environment Agency, 11 Biopolis Way, #04-03/04, Helios Block, Singapore, 138667 Singapore
| | - Youming Ng
- Environmental Health Institute, National Environment Agency, 11 Biopolis Way, #04-03/04, Helios Block, Singapore, 138667 Singapore
| | - Hooi Ming Yap
- Environmental Health Institute, National Environment Agency, 11 Biopolis Way, #04-03/04, Helios Block, Singapore, 138667 Singapore
| | - Hyun-Gyun Yuk
- Department of Chemistry, Food Science and Technology Programme, National University of Singapore, 3 Science Drive 3, Singapore, 117543 Singapore
| | - Ramona Alikiiteaga Gutiérrez
- Environmental Health Institute, National Environment Agency, 11 Biopolis Way, #04-03/04, Helios Block, Singapore, 138667 Singapore
| | - Lee Ching Ng
- Environmental Health Institute, National Environment Agency, 11 Biopolis Way, #04-03/04, Helios Block, Singapore, 138667 Singapore
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, Singapore, 637551 Singapore
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Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0058] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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9
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Rizo A, Fuentes A, Fernández-Segovia I, Barat JM. Smoke-flavoured cod obtained by a new method using water vapour permeable bags. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Lerfall J, Østerlie M. The use of sodium nitrite in cold-smoke processing of farmed Atlantic salmon - effect on storage stability. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jørgen Lerfall
- Department of Food Technology; Sør-Trøndelag University College; Sør-Trøndelag; NO-7004; Trondheim; Norway
| | - Marianne Østerlie
- Department of Food Technology; Sør-Trøndelag University College; Sør-Trøndelag; NO-7004; Trondheim; Norway
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Rizo A, Fuentes A, Fernández-Segovia I, Masot R, Alcañiz M, Barat JM. Development of a new salmon salting–smoking method and process monitoring by impedance spectroscopy. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.025] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Arvanitoyannis IS, Kotsanopoulos KV. Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0690-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Liu ZY, Li ZH, Zhong PP, Zhang P, Zeng MQ, Zhu CF. Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:586-592. [PMID: 20355085 DOI: 10.1002/jsfa.3852] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND To improve the quality of processed grass carp (Ctenopharyngodon idellus) products and control the accumulation of hazardous substances therein, minced grass carp slices were salted for 6 h at room temperature and then inoculated with mixed starter cultures of Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen and Monascus anka and fermented for 12 h at 30 degrees C. The changes in some characteristics and biogenic amine contents of the fermented muscles were investigated. RESULTS During the 12 h fermentation at 30 degrees C, muscles inoculated with mixed starter cultures showed a rapid decrease in pH from 6.0 to 5.1 and suppression of the growth of enterobacteria and pseudomonads. The fermented muscles exhibited better colour, appearance, flavour and overall acceptability than the control (P < 0.05). The changes in non-protein nitrogen and free amino acid contents of the fermented muscles and in their sodium dodecyl sulfate polyacrylamide gel electrophoresis profiles indicated that severe hydrolysis of muscle proteins occurred during fermentation. The accumulation of biogenic amines in the muscles was efficiently reduced by fermentation with mixed starter cultures. CONCLUSION Fermentation with mixed starter cultures of L. casei, S. lactis, S. cerevisiae Hansen and M. anka significantly improved the characteristics of grass carp muscles and controlled the accumulation of biogenic amines.
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Affiliation(s)
- Zhong-Yi Liu
- Department of Food and Biological Technology, Xiangtan University, Xiangtan, Hunan 411105, China.
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FUENTES A, FERNÁNDEZ-SEGOVIA I, BARAT J, SERRA J. PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2008.00350.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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LARRAZÁBAL-FUENTES MARÍAJOSÉ, ESCRICHE-ROBERTO ISABEL, CAMACHO-VIDAL MARÍADELMAR. USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON (SALMO SALAR) PRODUCTION. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2008.00278.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Birkeland S, Skåra T. Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate-an Alternative Processing Technology for the Production of Smoked Salmon. J Food Sci 2008; 73:S326-32. [DOI: 10.1111/j.1750-3841.2008.00850.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Soldera S, Sebastianutto N, Bortolomeazzi R. Composition of phenolic compounds and antioxidant activity of commercial aqueous smoke flavorings. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2727-2734. [PMID: 18348527 DOI: 10.1021/jf072117d] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The antioxidant activity of 12 aqueous commercial smoke flavorings used in the food industry was determined by two methods: bleaching of the carotenoid crocin and scavenging of the DPPH radical. The reaction with the DPPH radical was evaluated by calculating the effective concentration (EC50) and the antiradical efficiency (AE). A gas chromatography-mass spectrometry method was, moreover, used for the determination of 2-methoxyphenols, 2,6-dimethoxyphenols, and dihydroxybenzenes. The methoxyphenols were extracted from the aqueous smoke by dichloromethane, and also the residue aqueous phase was analyzed to determine the more water-soluble dihydroxybenzenes. The recovery and the repeatability of the method are reported. The total phenolic concentrations of the smoke flavorings showed a wide range, from about 1000 to 25000 mg/kg. Considering the three classes of compounds, the concentrations were about 300-3000 mg/kg for the 2-methoxyphenols, 200-11000 mg/kg for the 2,6-dimethoxyphenols, and 140-10000 mg/kg for the dihydroxybenzenes. The range of the antioxidant activities of the smoke flavorings was wide, reflecting the wide range of the phenolic concentrations. Good correlations were obtained between the total phenolic concentration and the antioxidant activities determined by both the DPPH and crocin assays.
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Affiliation(s)
- Susi Soldera
- Department of Food Science, University of Udine, via Marangoni 97, 33100 Udine, Italy
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Mejlholm O, Dalgaard P. Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood. J Food Prot 2007; 70:70-84. [PMID: 17265863 DOI: 10.4315/0362-028x-70.1.70] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antimicrobial effect of diacetate and lactate against Listeria monocytogenes was evaluated in challenge tests with vacuum-packaged or modified atmosphere packaged (MAP) cold-smoked salmon, marinated salmon, cold-smoked Greenland halibut, marinated Greenland halibut, and gravad salmon. MAP cold-smoked salmon with the addition of 0.15% (wt/wt) diacetate prevented the growth of L. monocytogenes for more than 40 days at 8 degrees C, whereas the addition of 0.15% (wt/wt) diacetate reduced the growth rate of the pathogen in MAP cold-smoked Greenland halibut. This difference between the two types of products was explained by a higher content of naturally occurring lactate in cold-smoked salmon (0.77 to 0.98%, wt/wt) than in cold-smoked Greenland halibut (0.10 to 0.15%, wt/wt). In fact, the addition of 0.15% (wt/wt) diacetate and 0.75% (wt/wt) lactate to MAP cold-smoked Greenland halibut prevented the growth of L. monocytogenes for more than 45 days at 8 degrees C. A mathematical model that included the effect of diacetate, lactate, CO2, smoke components, nitrite, pH, NaCl, temperature, and interactions between all these parameters was developed to predict the growth boundary of L. monocytogenes in lightly preserved seafood. The developed growth boundary model accurately predicted growth and no-growth responses in 68 of 71 examined experiments from the present study as well as from literature data. Growth was predicted for three batches of naturally contaminated cold-smoked salmon when a no-growth response was actually observed, indicating that the model is fail-safe. The developed model predicts both the growth boundary and growth rate of L. monocytogenes and seems useful for the risk management of lightly preserved seafood. Particularly, the model facilitates the identification of product characteristics required to prevent the growth of L. monocytogenes, thereby making it possible to identify critical control points, and is useful for compliance with the new European Union regulation on ready-to-eat foods (EC 2073/2005).
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Affiliation(s)
- Ole Mejlholm
- Danish Institute of Fisheries Research, Department of Seafood Research, Technical University of Denmark, Soltofts Plads, Building 221, DK-2800, Kgs. Lyngby, Denmark.
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Birkeland S, Akse L, Joensen S, Tobiassen T, Skåra T. Injection-Salting of pre rigor Fillets of Atlantic Salmon (Salmo salar). J Food Sci 2007; 72:E029-35. [DOI: 10.1111/j.1750-3841.2006.00211.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Varlet V, Knockaert C, Prost C, Serot T. Comparison of odor-active volatile compounds of fresh and smoked salmon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:3391-401. [PMID: 16637700 DOI: 10.1021/jf053001p] [Citation(s) in RCA: 135] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The odorant volatile compounds of raw salmon and smoked salmon have been investigated by two gas chromatography-olfactometry methods (frequency detection and odorant intensity) and gas chromatography-mass spectrometry. After simultaneous steam distillation-solvent extraction with diethyl ether and the recovery of the aromatic extract in ethanol, qualitative olfactometric characterization and identification followed by a quantitative assessment of the odorant volatile compounds were carried out. The origin of many odorant compounds of smoked salmon can be attributed to wood smoke. Another part of smoked salmon aroma is due either to the odorant compounds of the raw fish flesh or to an evolution of fish flesh aroma thanks to the smoking process conditions. Forty-nine odorant compounds have been identified in fresh salmon and 74 in smoked salmon. Carbonyl compounds, such as heptanal or (E,Z)-2,6-nonadienal, show a high detection frequency and odorant intensity in unsmoked fish, giving the flesh its typical fishy odor. For smoked salmon, phenolic compounds, such as cresol or guaiacol, and furanic compounds seem to be responsible for the smoked odor.
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Affiliation(s)
- Vincent Varlet
- Laboratoire de Biochimie Alimentaire et Industrielle, Equipe de recherche Qualité Aromatique des Aliments, ENITIAA, Rue de la Géraudière, 44322 Nantes Cédex 3, France.
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Birkeland S, Bjerkeng B. The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2005.01030.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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Effects of Country of Origin on Consumer Preference of Smoked Salmon Collected in a French Hypermarket. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2004. [DOI: 10.1300/j030v13n01_07] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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