Liquid smoke inhibits growth of pathogenic and histamine forming bacteria on skipjack fillets

3rd EMBRIO International Workshop on Marine Biodiversity: Understanding, Utilization, Conservation

生态环境科学

Dien, H.A.^1 ; Montolalu, R.I.^1 ; Berhimpon, S.^1

Faculty of Fisheries and Marine Science, Sam Ratulangi University Manado, Manado, Indonesia^1

关键词: histamine;    Liquid smoke;    pathogenic;    Pathogenic bacterium;    skipjack fillets;    Spectrofluorometers;    Total plate count;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/278/1/012018/pdf
DOI  :  10.1088/1755-1315/278/1/012018

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Pathogenic bacteria were analyzed using the most probable (MPN) method, and histamine level was analyzed using spectrofluorometer. The best liquid smoke concentration was determined using a sensory hedonic test including smell, taste and texture. In addition, water content and pH were also analysed. Concentration of liquid smoke varied between 0, 0.4, 0.8, 1.0 and 1.2%. The best concentration of liquid smoke was 1%. Fresh fillet dipped in 1% liquid smoke showed significantly decreased total plate count (TPC), from 4.1 x 103 CFU/g in fresh fillet to 7.4 x 102 CFU/g in fillet dipped for 20 minutes. Analysis of pathogenic bacteria showed a positive result in fresh fillet, and a negative result in fillets dipped in 1% liquid smoke, after 2 days of incubation at 30°C. Analysis of anti-pathogenic bacteria showed the positive results in fresh fillet, and negative result fillets dipped in 1% liquid smoke. Further analysis of histamine content also supports our finding, in which the level of histamine goes down from 19.55 to 18.56 when dipped in 1% liquid smoke solution for 20 minutes. The results indicated that dipping fillet in liquid smoke is a very effective treatment to prevent pathogenic bacteria and histamine forming bacteria.