Survival of <i>Listeria innocua</i> in salmon following cold-smoke application

作     者：Sabanadesan, S Lammerding, AM Griffiths, MW 

作者机构：Univ Guelph Dept Food Sci Guelph ON N1G 2W1 Canada Canadian Food Inspect Agcy Fish Seafood & Prod Div Nepean ON K1A 0Y9 Canada Hlth Canada Guelph ON N1G 3W4 Canada 

出 版 物：《JOURNAL OF FOOD PROTECTION》 (食品保护杂志)

年 卷 期：2000年第63卷第6期

页      面：715-720页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 

主　　题：鱼制品/微生物学 食品保存/方法 氢离子浓度 利斯特菌属/分离和提纯 单核细胞增生利斯特菌 大麻哈鱼/微生物学 烟 氯化钠 温度 时间因素 动物 

摘      要：The ability of Listeria innocua to survive on salmon fillets during cold smoking in a commercial processing plant was investigated using a central composite rotatable response surface design to examine smoking temperatures in the range of 18 to 30 degrees C and a smoke time from 2 to 14 h. Smoke temperature did not significantly (P 0.05) reduce counts of L. innocua on the salmon. However, the smoking time had a significant effect on L. innocua. The smoking time was directly related to the reduction in count (R-2 = 0.831), and a 3-log cycle reduction in count was observed when the smoking time was 12 h. The reduction in L. innocua levels on the fish was unaffected by the pH, water activity, and salt concentration of the fillet.