Effects of Potassium Lactate and Acetate on Listeria monocytogenes Inhibition,Physicochemical and Sensory Properties of Smoked Catfish Fillets |
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| Authors: | Sovann Kin Taejo Kim Brian S Smith Juan L Silva Stephen G Campano |
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| Institution: | 1. Department of Food Science, Nutrition, and Health Promotion , Mississippi State University , Mississippi State , Mississippi , USA;2. John R. White Company , Birmingham , Alabama , USA;3. Hawkins, Inc. , Minneapolis , Minnesota , USA |
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| Abstract: | The objective of this study was to evaluate the effects of liquid and wood smoking with a potassium lactate (PL) and acetate (PA) combination on the quality and inhibition of L. monocytogenes growth in ready-to-eat (RTE) smoked catfish fillets. Catfish fillets were tumbled with PL and PA, and treated with no smoke (NS), wood smoke (WS), liquid smoke 1 (LS1), and liquid smoke 2 (LS2). Wood smoke with antimicrobials (WSWA) showed greater inhibition (p < 0.05) of L. monocytogenes growth than other treatments with the exception of the LS1 treatment with antimicrobials. Consumers preferred (p < 0.05) smoked catfish fillets treated with WS to LS1 with respect to appearance, odor, flavor, texture, and overall acceptability. In conclusion, the use of PL and PA did not have a negative impact on the quality and sensory properties of smoked catfish fillets but had a synergistic effect with wood smoke constituents that inhibited the growth of L. monocytogenes. |
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| Keywords: | liquid smoke wood smoke catfish fillet vacuum tumbling agglomerated phosphate blends potassium lactate Listeria monocytogenes potassium acetate |
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