JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.38, no.1, pp.338-346, 2014 (SCI-Expanded)
In this study, the effects of sodium lactate (SL), vacuum packaging (VP) and modified atmosphere packaging (MAP) on the growth of Listeria (L.) monocytogenes inoculated in hot-smoked fish fillets under 2 +/- 1C were investigated. For this purpose, smoked fish inoculated with L. monocytogenes at doses of 4-5 log cfu/g were divided into six groups. First group was packed under vacuum, whereas second group was packed with modified atmosphere. Third and fourth groups were packed under vacuum and MAP after 3% SL application, respectively. Fifth group and sixth group included VP and MAP after 6% SL application, respectively. Total mesophilic aerobic bacteria, total psychrophilic bacteria and L. monocytogenes counts and pH analysis were also performed once a week during storage of smoked fish at 2 +/- 1C. L. monocytogenes inhibition was observed in MAP smoked fish. VP and SL application did not have any effect on the inhibition of L. monocytogenes in smoked fish.