Effect of temperature, pH and citrus essential oil on reduction of Listeria monocytogenes in cold and hot-smoked silver carp

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Shekarchi Ghotbabadi Behnosh; ROOMIANI LALEH

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Journal: Journal of Fisheries Year:2019 | Volume:72 | Issue:1 Page(s): 45-55

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Title

Effect of temperature, pH and citrus essential oil on reduction of Listeria monocytogenes in cold and hot-smoked silver carp

Author(s)

Shekarchi Ghotbabadi Behnosh | ROOMIANI LALEH | Issue Writer Certificate

Keywords

Citrus aurantium essential oilQ1

pHQ2

temperatureQ2

Listeria monocytogenesQ1

Cold and hot smoked filletsQ1

Abstract

The aim of this study was to investigate the effects of temperature, pH and orange essential oil on reducing the growth rate of L. monocytogenes. The variables included 45 ° C (for 144 hours), 50 ° C (for 72 hours), 55 ° C (for 6 hours), 4 pH levels (4, 5, 6) and essential oil citrus (Citrus aurantium L. ) in 0. 2, 0. 4 and 0. 6% levels on the growth rate of L. monocytogenes in cold smoked silver carp fillet. The results showed that the number of bacteria increased with increasing pH at the studied temperatures (P<0. 05), But correlation analysis showed no correlation between L. monocytogenes and pH. An increase in temperature significantly reduced the number of bacteria in cold and hot smoked silver carp fillets, so that the lowest bacterial count in both Cold and hot smoked fillets recorded at temperature of 55 ° C. The correlation between number of bacteria and temperature also confirmed these results. The effect of citrus essential oil on the number of bacteria showed that at a constant pH and temperature, with an increase in the percentage of essential oil, the number of L. monocytogenes decreased. This, especially in the treatment of 0. 6% of orange essential oil was evident. At the same temperature and pH, hot smoking compared to cold smoking was more effective in reducing the number of L. monocytogenes, however the number of bacteria in both methods of smoke at different temperatures and pH was not higher than the107 Log cfu/ g standard. It could be argued that smoke is a reliable way to increase the shelf-life of silver carp fillet, and the best temperature and time period to smoke was recorded at 55 ° C and 6 hours, respectively and at pH = 4, within the essential oil level of 0. 6%.

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APA: Copy

Shekarchi Ghotbabadi, Behnosh, & ROOMIANI, LALEH. (2019). Effect of temperature, pH and citrus essential oil on reduction of Listeria monocytogenes in cold and hot-smoked silver carp. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), 72(1 ), 45-55. SID. https://sid.ir/paper/162247/en

Vancouver: Copy

Shekarchi Ghotbabadi Behnosh, ROOMIANI LALEH. Effect of temperature, pH and citrus essential oil on reduction of Listeria monocytogenes in cold and hot-smoked silver carp. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES)[Internet]. 2019;72(1 ):45-55. Available from: https://sid.ir/paper/162247/en

IEEE: Copy

Behnosh Shekarchi Ghotbabadi, and LALEH ROOMIANI, “Effect of temperature, pH and citrus essential oil on reduction of Listeria monocytogenes in cold and hot-smoked silver carp,” JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), vol. 72, no. 1 , pp. 45–55, 2019, [Online]. Available: https://sid.ir/paper/162247/en

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