title: Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).
abstract: Cold-smoked salmon (CSS) is a potentially hazardous ready-to-eat food product due to the high risk of contamination with Listeria monocytogenes and lack of a listericidal step. We investigated the antilisterial property of liquid smokes (LS) against Listeria innocua ATCC 33090 (surrogate to L. monocytogenes) as a potential supplement to vacuum-packaged CSS. A full-strength LS (Code 10-Poly), and three commercially refined fractions (AM-3, AM-10, and 1291) having less color and flavor (lower content of phenols and carbonyl-containing compounds) were tested. In vitro assays showed strong inhibition for all LS except for 1291. The CSS strips were surface coated with AM-3 and AM-10 at 1% LS (vol/wt) with an L-shaped glass rod and then inoculated with L. innocua at 3.5 log CFU/g, vacuum packaged, and stored at 4°C. The LS did not completely eliminate L. innocua but provided a 2-log reduction by day 14, with no growth up to 35 days of refrigerated storage. A simple difference sensory test by 180 untrained panelists showed the application of AM-3 did not significantly influence the overall sensorial quality of CSS. In essence, the application of the refined LS as an antilisterial additive to CSS is recommended.
authors: Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, Fairbanks, Alaska 99775, USA.
authors: Naim
authors: N
authors: Montazeri
authors: Brian H
authors: BH
authors: Himelbloom
authors: Alexandra C M
authors: AC
authors: Oliveira
authors: Mary Beth
authors: MB
authors: Leigh
authors: Charles A
authors: CA
authors: Crapo
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods / Q000592:standards; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods* / Q000592:standards; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development*; D012474:Salmon; D017747:Seafood / Q000382:microbiology / Q000592:standards*; D012906:Smoke; D013649:Taste; D014618:Vacuum
chemical_list: D012906:Smoke