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

Kaya, H.İ. and Sabanoğlu, S. and Yapar, A. and Şimşek, Ö. (2015) Utilisation of antimicrobial agents at pre- and post-smoking on the microbial quality of hot-smoked rainbow trout (Oncorhynchus mykiss) fillets. Acta Alimentaria, 44 (2). pp. 289-296. ISSN 0139-3006

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Abstract

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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