Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing

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dc.authoridEkonomou, Sotirios/0000-0003-3010-3038
dc.authoridEkonomou, Sotirios/0000-0003-3010-3038
dc.authoridBulut, Sami/0000-0002-6677-1612
dc.authoridBoziaris, Ioannis/0000-0002-6420-6898
dc.authorwosidEkonomou, Sotirios/AAM-7167-2021
dc.authorwosidEkonomou, Sotirios/AAY-5791-2021
dc.contributor.authorEkonomou, S., I
dc.contributor.authorBulut, S.
dc.contributor.authorKaratzas, K. A. G.
dc.contributor.authorBoziaris, I. S.
dc.date.accessioned2024-06-12T11:03:13Z
dc.date.available2024-06-12T11:03:13Z
dc.date.issued2020
dc.departmentTrakya Üniversitesien_US
dc.description.abstractHigh hydrostatic pressure (HHP; 200 MPa for 15 min), liquid smoke (0.50%, v/v) and freezing (-80 degrees C, overnight) was used to eliminate Listeria monocytogenes in BHI broth, raw and smoked trout. The bactericidal effect of liquid smoke solutions (L9 and G6), HHP and their combinations was evaluated against L. monocytogenes LO28, EGD-e and 10403S and further continued with the most resistant strain (10403S) to the combined treatment. For first time, a synergistic effect of liquid smoke and HHP was observed and was further enhanced by freezing prior to HHP. The effect of HHP and liquid smoke, prior to freezing was highest in BHI compared to raw and smoked trout. A major synergistic effect of HHP, liquid smoke and freezing was observed, reaching a 5.48 or 1.93 log CFU/g reduction when smoked or raw trout was used respectively. Furthermore, high injury levels occurred, among treatments reaching up to 55.98%. Industrial relevance: This paper illustrates for first time, the possibility of using a very low pressure in combination with liquid smoke and freezing to eliminate L. monocytogenes. It was demonstrated that treatment of trout samples with liquid smoke followed by freezing prior to pressurization at 200 MPa for 15 min reduced the number of L. monocytogenes by more than 5-log CFU/g. Such a remarkable bacterial inactivation at a very low pressure (compared to common industrial practices) is a significant achievement that could allow production of safer and novel products by HHP at an affordable price, as the cost of equipment manufacture as well as the maintenance and running costs could be reduced substantially at lower operation pressures.en_US
dc.description.sponsorshipOnassis Foundation - Sotirios Ekonomou Scholarship [G ZN 043-1/2017-2018]en_US
dc.description.sponsorshipThis research work was supported by the Onassis Foundation - Sotirios Ekonomou Scholarship ID: G ZN 043-1/2017-2018. Also, the authors would like to thank Ruitenberg Ingredients B.V. (Twello, the Netherlands) for providing all liquid smoke fractions.en_US
dc.identifier.doi10.1016/j.ifset.2020.102427
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85087275482en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2020.102427
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21579
dc.identifier.volume64en_US
dc.identifier.wosWOS:000564512100004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHigh Hydrostatic Pressureen_US
dc.subjectListeria Monocytogenesen_US
dc.subjectFreezingen_US
dc.subjectLiquid Smokeen_US
dc.subjectSublethal Injuryen_US
dc.subjectRainbow Trouten_US
dc.subjectPolycyclic Aromatic-Hydrocarbonsen_US
dc.subjectLow-Temperature Treatmenten_US
dc.subjectFlue-Gas Smokingen_US
dc.subjectAeromonas-Hydrophilaen_US
dc.subjectEscherichia-Colien_US
dc.subjectPhysical-Propertiesen_US
dc.subjectPhase-Transitionsen_US
dc.subjectFood Preservationen_US
dc.subjectQualityen_US
dc.subjectFrozenen_US
dc.titleInactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezingen_US
dc.typeArticleen_US

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