RT Journal Article
T1 Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon
A1 Montiel, Raquel
A1 Martín Cabrejas, Izaskun
A1 Gaya, Pilar
A1 Medina, Margarita
AB The effect of reuterin and high hydrostatic pressure (HHP) processing at 450 MPa for 5 min on the inactivation of Listeria monocytogenes and the characteristics of coldsmoked salmon during 35 days at 4 and 10 °C were investigated. The growth rate of the pathogen was reduced by reuterin addition and a synergistic antimicrobial effect against L. monocytogenes was recorded when the biopreservative was applied in combination with HHP at 450 MPa for 5 min. This combined treatment prevented the pathogen recovery observed with individual treatments and delayed the spoilage of smoked salmon maintaining total viable counts under 3.5 log units during 35 days of storage at 4 °C. All treatments assayed induced changes in lightness (L*) and redness (a*), resulting in a brighter appearance of smoked salmon, whereas no modifications were recorded in shear strength values immediately after treatments. Moreover, reuterin and HHP treatments, individually or in combination, avoided the formation of biogenic amines during the 35 days of storage at 4 and 10 °C. The addition of reuterin in combination with HHP at 450 MPa for 5 min might be applied as a hurdle technology to improve the safety and extend the shelf life of lightly p
PB Springer Nature
SN 1935-5130
YR 2014
FD 2014
LK https://hdl.handle.net/20.500.14352/98574
UL https://hdl.handle.net/20.500.14352/98574
LA eng
NO Montiel, R., Martín-Cabrejas, I., Gaya, P. et al. Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon. Food Bioprocess Technol 7, 2319–2329 (2014). https://doi.org/10.1007/s11947-014-1287-9
NO Ministerio de Economía y Competitividad (España)
DS Docta Complutense
RD 9 abr 2025