Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin.
This study investigated the antimicrobial effect of oyster lysozyme with or without nisin added to calcium alginate (CaAlg) coated on the surface of smoked salmon against Listeria monocytogenes and Salmonella anatum. L. monocytogenes or S. anatum inoculated smoked salmon samples (1 g) were dipped into CaAlg with either oyster lysozyme (OysL) or hen egg white lysozyme (HEWL), with or without added nisin (N), then stored at 4 degrees C for 35 d. Our results indicated that the effectiveness of oyster lysozyme or hen egg white lysozyme was enhanced when added to calcium alginate coatings. After 35 d at 4 degrees C the growth of L. monocytogenes and S. anatum was suppressed in the range of 2.2 to 2.8 log CFU/g with CaAlgNOysL or CaAlgNHEWL coatings compared to the control nontreated samples. There was no significant difference between oyster lysozyme and hen egg white lysozyme treatments against L. monocytogenes or S. anatum inoculated on the surface of salmon. Calcium alginate coatings containing lysozyme with nisin or without could be used to reduce the growth of L. monocytogenes and S. anatum on the surface of ready-to-eat smoked salmon at refrigerated temperatures.
Datta
S
S
Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge LA, USA.
Janes
M E
ME
Xue
Q-G
QG
Losso
J
J
La Peyre
J F
JF
D000464:Alginates; D000818:Animals; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000517:prevention & control; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D020723:Glucuronic Acid; D006603:Hexuronic Acids; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development*; D009113:Muramidase / Q000494:pharmacology; D009561:Nisin / Q000494:pharmacology; D010125:Ostreidae / Q000201:enzymology; D012474:Salmon / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development*; D013696:Temperature; D013997:Time Factors
D000464:Alginates; D005520:Food Preservatives; D006603:Hexuronic Acids; D009561:Nisin; D020723:Glucuronic Acid; D009113:Muramidase