Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets
| Autor: | Manouchehr Khazandi, Tony Amorico, Henrietta Venter, Abiodun D. Ogunniyi, Hongfei Pi, Sergio Ferro, Permal Deo, Darren J. Trott, Simon Crabb |
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| Přispěvatelé: | Khazandi, Manouchehr, Deo, Permal, Ferro, Sergio, Venter, Henrietta, Pi, Hongfei, Crabb, Simon, Amorico, Tony, Ogunniyi, Abiodun D, Trott, Darren J |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Food industry Salmo salar 030106 microbiology Food spoilage Food Contamination Shelf life Microbiology Shewanella 03 medical and health sciences Hand sanitizer Food Preservation Fish Products Animals Food science Tasmanian atlantic salmon (TAS) fish spoilage Bacteria biology business.industry King George whiting (KGW) biology.organism_classification Food safety Economic benefits Whiting food safety 030104 developmental biology Food Storage Food Preservatives shelf life electro-chemically activated solution (ECAS4) business Disinfectants Food Science |
| Zdroj: | Food Microbiology. 68:51-60 |
| ISSN: | 0740-0020 |
| DOI: | 10.1016/j.fm.2017.06.008 |
| Popis: | The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf life of KGW and TAS fillets were evaluated. Fillets were washed with an ECAS4 solution containing either 45 ppm or 150 ppm of free chlorine and bacterial species enumerated on selective and non-selective media, followed by identification of pure isolates by 16 S rRNA gene sequencing. The dominant spoilage microbiota in KGW and TAS fillets stored at 4 ± 1 °C were Pseudomonas spp. and Shewanella spp. At either concentration, ECAS4 significantly reduced total bacterial load and specific spoilage organisms on KGW and TAS fillets (approx. 1–2 log colony-forming units) during storage and significantly extended the shelf life of the fillets by 2 and 4 days, respectively. The significant increase in shelf life and quality of fillets was corroborated by raw and cooked sensory evaluation. ECAS4 sanitization could have a significant impact on the overall food industry, translating into health and economic benefits through reduction of food spoilage bacteria and potentially, foodborne pathogens without many of the disadvantages of currently approved biocides Refereed/Peer-reviewed |
| Databáze: | OpenAIRE |
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