Utilisation of antimicrobial agents at pre-and postsmoking on the microbial quality of hot-smoked rainbow trout (oncorhynchus mykiss) fillets

Abstract

Utilisation of antimicrobial agents at pre-or post-smoking processes was considered for the microbial quality of hot-smoked trout fi llets prepared at plant scale. Potassium sorbate (PS) and sodium lactate (SL) were used separately or in combinations at 3% (w/v) in brine for pre-smoking or with spraying at post-smoking. Pre-smoking usage could reduce the total aerobic mesophilic bacteria (TAMB) values better than the post-smoking usage during storage. However, post-smoking application was more effective at preventing the moulds and yeasts (MY) growth. PS in brine at pre-smoking was most effi cient, which could keep trout fi llets for even four weeks at 6±1°C storage within the range of consumable limits. Additionally, PS usage reduced the contaminated bacterial diversity and especially eliminated the outgrowth of Serratia liquefaciens. As a conclusion, pre-smoking application repressed the contaminated microbial growth during the storage of smoked trout fi llets, which may eliminate the microbial risks. © 2015 Akadémiai Kiadó, Budapest.