Growth of Listeria monocytogenes as affected by thermal treatments of rainbow trout fillets prepared with liquid smoke

Gökkuşağı alabalık filetolarına uygulanan sıvı tütsü ve iki farklı ısıl işlem başlangıçtaki L. monocytogenes sayılarının azalmasında etkili olmuştur. Çalışmada alabalık filetolarının sıvı tütsü içerisinde farklı bekletilme süreleri incelenmiştir. Alabalık filetolarının sıvı tütsü içerisinde bekletilme süreleri arttıkça, L. monocytogenes sayılarında azalma saptanmıştır. Sıvı tütsü içerisinde 30 dakika bekletmenin, diğer bekletme sürelerine göre daha etkili olduğu bulgulanmıştır. Alabalık filetolarına 65°C’de 20 dakika uygulanan ısıl işlem, L. monocytogenes’in iki farklı inokülasyon değerlerinde de 2 ve 4 log cfu/g eliminasyonunda etkili olmuştur. Düşük derecede uzun süre uygulanan (30°C, 3 saat) ısıl işlemin L. monocytogenes’in eliminasyonunda etkili olmadığı ve alabalık filetolarının streç film ile kaplandığında 4°C’de depolandığında çoğaldığı saptanmıştır.

Anahtar Kelimeler:

ısıl işlem, dumanlama, gökkuşağı alabalığı, Listeria monocytogenes, antimikrobiyal özellikler, balık ürünleri, tütsülenmiş balık

Gökkuşağı alabalık filetolarındaki Listeria monocytogenes gelişimine sıvı tütsü ve ısıl işlemlerin etkileri

Dipping rainbow trout slices into liquid smoke flavoring and applying one of two heat treatments was effective in reducing the initial inoculation levels of Listeria monocytogenes. The liquid smoke treatment against L. monocytogenes was dipping for 10-30 min with longest duration being most favorable for inactivation. A thermal treatment of 65°C for 20 min had eliminated by 2- or 4 logs the two levels of inocula. The lower temperature, longer time treatment (30°C, 3 h) was not efficient to control L. monocytogenes, did not eliminate the bacterium and survivors multiplied at 4°C in package bags.

Keywords:

heat treatment, smoking, rainbow trout, Listeria monocytogenes, antimicrobial properties, fish products, smoked fish,

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