Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets.
Survival of Salmonella Enteritidis inoculated (5-6 log cfu/g) on horse mackerel fillets was studied during salting and/or drying processes at 4 degrees C for up to 70days. Sample groups were as follows: group A (salt/fish=80/100), group B (salt/fish=30/100), group C (salted as group A and dried after 15days), group D (salted as group B and dried after 15days), and group E (dried without salting). The salt content increased in all groups with a maximum level of 29.36%. Final salt contents (%) were higher (P<0.05) in salted-dried groups (C and D) than the salted groups (A and B). Total reductions in a(w) values were found as group E>group D>group C>groups A and B (P<0.05). Salmonella survived 60days in group A, 65days in group B, 35days in group C, 45days in group D and 20days in group E. Drying process following salting accelerated the elimination of this pathogen. Salmonella survived longer in salted samples than in salted-dried and dried samples. This work demonstrated that Salmonella may be inhibited by one of salting, drying and salting-drying techniques; however, processing periods should be long enough to reduce a(w) sufficient to inhibit this pathogen.
Mol
Suhendan
S
Department of Seafood Processing Technology, Faculty of Fisheries, Istanbul University, Laleli, Istanbul, Turkey.
Cosansu
Serap
S
Ucok Alakavuk
Didem
D
Ozturan
Samime
S
D000818:Animals; D003890:Desiccation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D050296:Microbial Viability; D010473:Perciformes / Q000382:microbiology*; D012477:Salmonella enteritidis / Q000187:drug effects; D012965:Sodium Chloride / Q000494:pharmacology*
D012965:Sodium Chloride