AI Article Synopsis

  • Cold-smoked salmon (CSS) production is at risk for Listeria monocytogenes contamination, and while methods like nisin and high-pressure processing (HPP) can reduce Listeria, they often negatively impact fish appearance.
  • Research found that low-temperature HPP combined with nisin effectively reduced L. innocua (a nonpathogenic Listeria) in CSS without significant color change, maintaining product quality over 36 days of storage at 4°C.
  • Consumer sensory tests indicated a preference for CSS treated with nisin and low-temperature HPP, suggesting that this method is viable for enhancing safety while keeping the product appealing.

Article Abstract

Unlabelled: Cold-smoked salmon (CSS) production lacks a validated kill step for Listeria monocytogenes. Although Listeria spp. are reduced by nisin or high-pressure processing (HPP), CSS muscle discoloration is often observed after HPP. Effects of nisin and low-temperature HPP on L. innocua survival (nonpathogenic surrogate for L. monocytogenes), spoilage organism growth, color, and sensory preference and peelability of CSS were studied. Cold-smoked sockeye salmon (Oncorhynchus nerka) fillets ± nisin (10 μg/g) were inoculated with a 3-strain L. innocua cocktail, vacuum-packaged, frozen at - 30 °C, and high-pressure processed in an ice slurry within an insulated sleeve. Initial experiments indicated that nisin and HPP for 120 s at 450 MPa (N450) and 600 MPa (N600) were most effective against L. innocua, and thus were selected for further storage studies. L. innocua in N450 and N600-treated CSS was reduced 2.63 ± 0.15 and 3.99 ± 0.34 Log CFU/g, respectively, immediately after HPP. L. innocua and spoilage growth were not observed in HPP-treated CSS during 36 d storage at 4 °C. Low-temperature HPP showed a smaller increase in lightness of CSS compared to ambient-temperature HPP performed in previous studies. Sensory evaluation indicated that overall liking of CSS treated with N450 and N600 were preferred over the control by 61% and 62% of panelists, respectively (P < 0.05). Peelability of sliced CSS was reduced by HPP (P < 0.05). Nisin in combination with low-temperature HPP was effective in controlling L. innocua in CSS while maintaining consumer acceptability.

Practical Application: Cold-smoked salmon is a high-risk ready-to-eat product that may be contaminated with L. monocytogenes. Results showed that nisin combined with high-pressure processing at low temperature, reduced the population of Listeria and controlled the spoilage organisms during storage. As an added benefit, high-pressure processing at low temperature may reduce lightening of the salmon flesh, leading to enhanced consumer preference.

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Source
http://dx.doi.org/10.1111/1750-3841.13957DOI Listing

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