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HIGH PRESSURE PROCESSING INACTIVATION OF LISTERIA INNOCUA IN MINCED TROUT ( ONCORHYNCHUS MYKISS )
Author(s) -
BASARANAKGUL N.,
MOUSAVIHESARY M.,
BASARAN P.,
SHIN J.H.,
SWANSON B.G.,
RASCO B.A.
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00333.x
Subject(s) - pasteurization , listeria , food science , pascalization , trout , chemistry , flavor , browning , rainbow trout , listeria monocytogenes , high pressure , fish <actinopterygii> , biology , fishery , bacteria , engineering physics , engineering , genetics
High pressure processing is a food pasteurization process with the potential to kill microorganisms with minimal effects on the sensory quality and nutrient content of the food. The effectiveness of HPP for inactivating Listeria innocua in a muscle food model system consisting of minced trout ( Oncorhynchus mykiss ) at different salt levels (0, 1, or 3% added NaCl), and the resultant visual changes to the mince using scanning electron microscopy (SEM) was examined. A three‐strain cocktail of the pathogen surrogate L. innocua (ca. 10 8 –10 9 cfu/g) was inoculated into fish samples, which were treated at eight pressures in the range of 150–517 MPa at 20C. Treatment at ≥ 414 MPa for 5 min achieved greater than a 4‐log reduction for the Listeria strains tested. Adding salt increased the effectiveness of pressure treatment for the 414 MPa and 517 MPa treatments by an additional 2.5‐log. SEM revealed evidence of cell wall deformation and collapse in pressure‐treated samples, particularly at 414 and 517 MPa. This study indicates that HPP treatment could potentially be an effective nonthermal pasteurization method for certain types of cured fish products.PRACTICAL APPLICATIONS High pressure processing (HHP) was examined as an alternative to thermal post‐packaging pasteurization for Listeria sp. control which often causes softening and loss of flavor and color in ready‐to‐eat cured and smoked aquatic foods. Adding salt to cured minced trout (1 or 3% by weight) increased the inactivation of Listeria sp. during HHP processing (150–517 MPa at 20C, 5 min). Four‐log or higher reductions at or above 414 MPa were possible. Effective pasteurization processes resulted in toughening, but this may be desirable in formed fish products and jerkies made from fish such as trout, chum or pink salmon where the muscle tends to be soft. Pressure treatment may reduce the need for phosphate additives in minced fish yielding a “cleaner” (no additives) label statement. Improving texture during pasteurization could increase the utilization of muscle from frames and smaller fish in higher value food items.