Utilisation of antimicrobial agents at pre- and post-smoking on the microbial quality of hot-smoked rainbow trout (Oncorhynchus mykiss) fillets

H.İ. Kaya; S. Sabanoğlu; A. Yapar; Ö. Şimşek

doi:10.1556/aalim.2014.2222

Acta Alimentaria

Volume/Issue:: Volume 44: Issue 2

Utilisation of antimicrobial agents at pre- and post-smoking on the microbial quality of hot-smoked rainbow trout (Oncorhynchus mykiss) fillets

Authors:

H.İ. Kaya

H.İ. Kaya Department of Food Engineering, Faculty of Engineering, University of Pamukkale, Denizli 20017. Turkey

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S. Sabanoğlu

S. Sabanoğlu Department of Food Engineering, Faculty of Engineering, University of Pamukkale, Denizli 20017. Turkey

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A. Yapar

A. Yapar Department of Food Engineering, Faculty of Engineering, University of Pamukkale, Denizli 20017. Turkey

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, and

Ö. Şimşek

Ö. Şimşek Department of Food Engineering, Faculty of Engineering, University of Pamukkale, Denizli 20017. Turkey

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Pages:: 289–296

Online Publication Date:: Jun 2015

Publication Date:: 01 Jun 2015

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.2014.2222

Keywords:: trout; pre-smoking; post-smoking; potassium; sorbate; sodium lactate

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Utilisation of antimicrobial agents at pre- or post-smoking processes was considered for the microbial quality of hot-smoked trout fillets prepared at plant scale. Potassium sorbate (PS) and sodium lactate (SL) were used separately or in combinations at 3% (w/v) in brine for pre-smoking or with spraying at post-smoking. Pre-smoking usage could reduce the total aerobic mesophilic bacteria (TAMB) values better than the post-smoking usage during storage. However, post-smoking application was more effective at preventing the moulds and yeasts (MY) growth. PS in brine at pre-smoking was most efficient, which could keep trout fillets for even four weeks at 6±1°C storage within the range of consumable limits. Additionally, PS usage reduced the contaminated bacterial diversity and especially eliminated the outgrowth of Serratia liquefaciens. As a conclusion, pre-smoking application repressed the contaminated microbial growth during the storage of smoked trout fillets, which may eliminate the microbial risks.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s):

Marianna TÓTH-MARKUS

Co-editor(s):

Anna HALÁSZ

Editorial Board

László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
József BARANYI (Institute of Food Research, Norwich, UK)
Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
György BIRÓ (Budapest, Hungary)
Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
Francesco CAPOZZI (University of Bologna, Bologna, Italy)
Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
Zsuzsanna CSERHALMI (Budapest, Hungary)
Marco DALLA ROSA (University of Bologna, Bologna, Italy)
István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
Mária DOBOZI KING (Texas A&M University, Texas, USA)
Muying DU (Southwest University in Chongqing, Chongqing, China)
Sedef Nehir EL (Ege University, Izmir, Turkey)
Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
Éva GELENCSÉR (Budapest, Hungary)
Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
Jovica HARDI (University of Osijek, Osijek, Croatia)
Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
Katia LIBURDI (Tuscia University, Viterbo, Italy
Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
Perry NG (Michigan State University, Michigan, USA)
Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Laura NYSTRÖM (ETH Zürich, Switzerland)
Lola PEREZ (University of Cordoba, Cordoba, Spain)
Vieno PIIRONEN (University of Helsinki, Finland)
Alessandra PINO (University of Catania, Catania, Italy)
Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
Katharina SCHERF (Technical University, Munich, Germany)
Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Web of Science
Journal Impact Factor	1.0
Rank by Impact Factor	Q4 (Nutrition & Dietetics)
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Rank by Journal Citation Indicator	Q4 (Nutrition & Dietetics)
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2023
Web of Science
Journal Impact Factor	0,8
Rank by Impact Factor	Q4 (Food Science & Technology)
Journal Citation Indicator	0.19
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CiteScore	1.8
CiteScore rank	Q3 (Food Science)
SNIP	0.323
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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)