Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon

Effect of temperature and compression/decompression rates on high pressure inactivation of Listeria

“…A direct relation between pressure and inactivation has been demonstrated for Listeria, as well as for other microorganisms (DOGAN & ERKMEN, 2004;RENDUELES et al, 2011). Overall, NDR are in agreement with values reported for L. innocua in other HPP studies (BUZRUL et al, 2008;GUDBJORNSDOTTIR et al, 2010;EVRENDILEK & BALASUBRAMANIAM, 2011), even though those values vary considerably with different compression conditions and matrices into which the microorganism is inoculated. Fig.…”

Stability of sous-vide cooked salmon loins processed by high pressure

“…For CB400 samples the lag time values are stabilized due to the fact that after day 6 we have no significant differences (P N 0.05) between TVC counts for samples processed at 310 MPa and 400 MPa. TVC counts of 4, 1 ± 0.6 Log 10 [cfu/g] of CB400 samples at day 11 can be favourable compared with the one published by Gudbjornsdottir, Jonsson, Hafsteinsson, and Heinz (2010) for coldsmoked salmon. In this study authors processed cold salmon at 550 MPa for 60 s and found only a microbiological count of 3.2 ± 0.8 Log 10 [cfu/g] for TVC after 12 days of storage.…”

The microbiology of cold smoked salmon

“…Strong synergistic effects of pH and HPP have been observed on the decimation of bacteria (Ritz et al, 2008(Ritz et al, , 2006. HPP at higher levels; 700e900 MPa for very short time (10 s), was proven effective for the inactivation of L. innocua, an L. monocytogenes model organism, and had less effects on sensory aspects because the short treatment time allowed the technique to be carried out at cooled conditions (Gudbjornsdottir, Jonsson, Hafsteinsson, & Heinz, 2010). In conclusion, development in HPP technology is still promising to meet the requirements for prolonged shelf-life of RTE CSS with high microbiological quality and safety, but further studies are needed and hurdle effects of some parameters should be evaluated due to the changes in visual appearance and texture (Gudbjornsdottir et al, 2010).…”