Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).

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.

Chemical characterization of commercial liquid smoke products.

The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.

Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil.

Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. This study investigated the effect of adding salmon oil (SO) to canned pink salmon produced from fish exhibiting two opposite degrees of skin watermarking, bright (B) and dark (D). Specific goals of the study were to evaluate the benefits of adding SO to canned pink salmon with regard to nutritional value of the product, sensory characteristics, and the oxidative and hydrolytic stability of the lipids over thermal processing.

Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product.

Ethanol was quantified in canned salmon produced from whole fish showing different stages of decomposition due to storage at 1 and 14 degrees C for up to 3 and 16 days, respectively. Ethanol incidence in the canned salmon was correlated to results from skin aerobic plate counts and sensory evaluations of the whole fish and with sensory evaluations of the canned product. Panelists rejected whole salmon after 3 and 12 days of storage at 14 and 1 degrees C, respectively.

Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems.

Aims: To investigate factors influencing bacteriocin production and bacteriocin stability of the bioprotective culture Carnobacterium piscicola strain A9b.

Methods And Results: Maximum activity was obtained in MRS7 broth (MRS adjusted to pH 7.2), with or without glucose.