Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage
Document Type
Article
Publication Date
12-1-2008
Abstract
The microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks treated with antimicrobials and antioxidants were examined during 6-week ambient storage. Five pre-smoking soaking treatments were applied: 25% NaCl and 1% ascorbic acid for 30 min or 1 h, 3% sodium lactate with or without 5% rosemary extract for 30 min, and 5% sorbic acid alone for 30 min. After smoking, cooled catfish steaks were packed and analyzed at 0, 2, 4, and 6 weeks of ambient storage. Neither Listeria nor Salmonella was recovered from the smoked catfish steaks. Significant reductions (P<0.05) in total plate counts were observed in all treated samples, with those treated with 3% sodium lactate carrying the lowest microbial load. The rosemary extract-treated samples were the most stable against oxidation. All treated smoked catfish steaks had water activities less than 0.85; however, neither pH nor water activity changed significantly within each treatment group during storage (P≥0.05). In conclusion, smoking/cooking effectively reduced microbial populations, and the use of antimicrobial agents and antioxidants, particularly 3% sodium lactate, could aid the control of microbial safety during storage, resulting in safe products for up to 6 weeks without refrigeration. © 2008 Elsevier Ltd. All rights reserved.
Publication Source (Journal or Book title)
Food Microbiology
First Page
958
Last Page
963
Recommended Citation
Antonia da Silva, L., Prinyawiwatkul, W., King, J., No, H., Bankston, J., & Ge, B. (2008). Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage. Food Microbiology, 25 (8), 958-963. https://doi.org/10.1016/j.fm.2008.07.001