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Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon
- Montiel, Raquel, Bravo, Daniel, de Alba, María, Gaya, Pilar, Medina, Margarita
- Innovative food science & emerging technologies 2012 v.16 pp. 26-32
- Listeria monocytogenes, antimicrobial properties, biogenic amines, cold storage, color, hardness, high pressure treatment, lactoperoxidase, pathogens, product safety, salmon, shear strength, shelf life, smoked salmon, synergism, texture
- The effect of high hydrostatic pressure (HHP) processing at 250 and 450MPa for 10min combined with the lactoperoxidase system (LPS) on the inactivation of Listeria monocytogenes H66a and the characteristics of cold-smoked salmon during 35d at 5°C were investigated. A synergistic antimicrobial effect of 450MPa and LPS against L. monocytogenes was registered, preventing the pathogen recovery. Biogenic amine formation was avoided. Lightness (L*) values increased by HHP and LPS treatments applied individually or in combination, resulting in a brighter and less transparent appearance of smoked salmon. Redness (a*) and yellowness (b*) were also affected. Hardness and shear strength increased with HHP processing and LPS treatments. HHP at 450MPa for 10min in combination with the LPS added to smoked salmon might be used as a hurdle technology approach against L. monocytogenes, increasing the safety and the shelf-life during refrigerated storage. INDUSTRIAL RELEVANCE: Antimicrobial activity against L. monocytogenes of high pressure treatments in combination with a biopreservative, the lactoperoxidase system in refrigerated cold-smoked salmon is presented. Color and texture of cold-smoked salmon were affected, whereas the safety and shelf-life of the product were improved.