The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout
Laen...
Kuupäev
2023
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
MDPI
Abstrakt
Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to
increase the nutritional value and safety of these foods. In the present study, water extracts of apple,
black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their
effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes
by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp.,
yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The
challenge test results showed that the overall growth potential of L. monocytogenes in all marinated
rainbow trout samples remained at ≤0.5 log10 cfu/g during the study period, and none of the
marinated fish samples supported the growth of L. monocytogenes. In addition, the effect of fruit
and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated.
The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish
products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a
sufficiently long shelf life of the products.
Kirjeldus
Märksõnad
rainbow trout, fruit and berry pomaces, marinades, microbial counts, Listeria monocytogenes, challenge test, sensory evaluation, articles
Viide
Roasto, M.; Mäesaar, M.; Püssa, T.; Anton, D.; Rätsep, R.; Elias, T.; Jortikka, S.; Pärna, M.; Kapp, K.; Tepper, M.; et al. The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout. Microorganisms 2023, 11, 2960. https://doi.org/10.3390/ microorganisms11122960