Partager

Comportement de la Listeria spp. dans les produits à base de poisson fumé : effets de la fumée liquide, la concentration en chlorure de sodium et la température.

Behaviour of Listeria spp. in smoked fish products affected by liquid smoke, sodium chloride concentration, and temperature.

Auteurs : THURETTE J., MEMBRE J. M., CHING L. H., TAILLIEZ R., CATTEAU M.

Type d'article : Article

Résumé

The smoke preservative compound was simulated by adding liquid smoke, and the concentration was expressed as phenol concentration. The growth of L. monocytogenes was limited at a temperature as low as 4 deg C or at a phenol concentration as high as 20 ppm. The predicted values were obtained using a mathematical model established in liquid medium in a previous study. They accurately fit values observed in Listeria monocytogenes challenge tests on smoked fish. This study emphasizes the importance of phenol concentration to control the growth of Listeria spp. in smoked food products.

Détails

  • Titre original : Behaviour of Listeria spp. in smoked fish products affected by liquid smoke, sodium chloride concentration, and temperature.
  • Identifiant de la fiche : 1999-3715
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 11
  • Date d'édition : 11/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (5)
Voir la source

Indexation