Control of natural microbial flora and Listeria monocytogenes in vacuum-packaged trout at 4 and 10 degrees C using irradiation
| dc.contributor.author | Savvaidis, I. N. | en |
| dc.contributor.author | Skandamis, P. | en |
| dc.contributor.author | Riganakos, K. A. | en |
| dc.contributor.author | Panagiotakis, N. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:54:51Z | |
| dc.date.available | 2015-11-24T16:54:51Z | |
| dc.identifier.issn | 0362-028X | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10207 | |
| dc.rights | Default Licence | - |
| dc.subject | smoked rainbow-trout | en |
| dc.subject | food-borne pathogens | en |
| dc.subject | modified-atmosphere | en |
| dc.subject | shelf-life | en |
| dc.subject | microbiological quality | en |
| dc.subject | fishery products | en |
| dc.subject | catfish fillets | en |
| dc.subject | sodium lactate | en |
| dc.subject | radiation | en |
| dc.subject | growth | en |
| dc.title | Control of natural microbial flora and Listeria monocytogenes in vacuum-packaged trout at 4 and 10 degrees C using irradiation | en |
| heal.abstract | The effect of gamma irradiation on the natural microflora of whole salted vacuum-packaged trout at 4 and 10degreesC was studied. In addition. the effectiveness of gamma irradiation in controlling Listeria monocytogenes inoculated into trout was investigated. Irradiation at doses of 0.5 and 2 kGy affected populations of bacteria. namely, Pseudomonas spp., Brochothrix thermosfacta, lactic acid bacteria, H(2)S-producing bacteria typical of Shewanella putrefaciens, and Enterobacteriaceae, at both 4 and 10degreesC. This effect was more pronounced at the higher dose 2 kGy) and the lower temperature (4degreesC). Pseudomonads, H(2)S-producing bacteria typical of S. putrefaciens, and Enterobacteriaceae showed higher sensitivity to gamma irradiation than did the rest of the microbial species. Sensory evaluation did not show a good correlation with bacterial populations. On the basis of sensory odor scores. a shelf life of 28 days (2 kGy, 4degreesC) was obtained for salted vacuum-packaged freshwater trout, compared with a shelf life of 7 days for the unirradiated sample. Under the same conditions, the growth of L. monocytogenes inoculated into the samples was suppressed by 2 log cycles after irradiation (2 kGy) and storage for up to 18 days at 4degreesC. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.secondary | <Go to ISI>://000174256900012 | - |
| heal.journalName | Journal of Food Protection | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2002 | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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