| Autor: |
Dewi, Fera R., Powell, Shane M., Stanley, Roger A. |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 2024, Vol. 33 Issue 2, p221-232, 12p |
| Abstrakt: |
This study has improved the sanitation of head-on gutted (HOG) Atlantic salmon (Salmo salar) by using neutral electrolyzed oxidizing water (NEW) ice. NEW and neutral electrolyzed oxidizing ice (NEI) were tested on Listeria monocytogenes and Pseudomonas aeruginosa-contaminated salmon fillet skin. Treatment by storage with melting NEI reduced P. aeruginosa by 1.1 and 2.4 log CFU/cm2, respectively. Storage with 100 ppm NEI suppressed L. monocytogenes by 1 log CFU/cm2. In the industry, storage of HOG salmon with a concentration of 100 ppm of NEI could therefore be used for pre-treatment to reduce microbial contamination before filleting. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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