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Liquid Smoke (liquid + smoke)

Distribution by Scientific Domains
Chemistry75%

Selected Abstracts

INHIBITION OF LISTERIA INNOCUA AND L. MONOCYTOGENES IN A LABORATORY MEDIUM AND COLD-SMOKED SALMON CONTAINING LIQUID SMOKE

JOURNAL OF FOOD SAFETY, Issue 2 2001
SUSAN M. VITT
ABSTRACT Five commercial liquid smokes were tested in vitro and the most inhibitory to Listeria monocytogenes ATCC 19115 and L. innocua ATCC 33090 was Charsol Supreme. Chum salmon samples (100-g each) were brined, dipped for 15 s at varying concentrations of liquid smoke, inoculated with L. innocua, cold-processed and analyzed. Liquid smoke concentrations of 60,100% reduced L. innocua by 3-log10/g in the final product. Dwell times of 15 s to 5 min using 60% liquid smoke gradually decreased Listeria survival with an optimum 5-min dip. Isoeugenol was antilisterial in vitro but lacked synergism with liquid smoke in cold-smoked salmon. An immunoassay kit detected low inoculum levels (< 100 CFU/g) of L. innocua in one of three samples that were treated with liquid smoke for two and four minutes. Charsol Supreme was antilisterial but could not be relied on to totally eliminate Listeria in cold-smoked salmon. Panelists found the 0 to 2-min dipped sockeye salmon slightly desirable with no significant (p < 0.05) differences. The 5-min treatment was significantly (p < 0.05) darker, scored lower in desirability and flavor and contained 93 ppm of phenolic compounds. [source]

Kinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid Smoke

JOURNAL OF FOOD SCIENCE, Issue 9 2006
M. Yost
ABSTRACT:, The rate of color and texture development in par-fried French fries coated with liquid smoke and thermally processed was determined. Liquid smoke containing 8% to 11% carbonyls was diluted to 30% and applied to 1 side of French fries at 0%, 1%, 3%, or 5% by weight. The fries were immersion fried at 190.6 °C for 4 min, microwaved (900 watts) for 4 min, or baked at 190.6 °C for 20 min. Color and texture measurements were recorded at intervals during processing. Liquid smoke increased the rate of browning in French fries. Browning followed pseudo zero-order kinetics, with the a value, Browning index, and total change in color (,E) showing the best fit. When liquid smoke was added in high concentrations the reaction rate did not increase as more liquid smoke was added because the carbonyls were no longer limiting the rate of Maillard browning. The rate of color development in French fries was also affected by the thermal processing method. Frying developed color at the fastest rate, followed by microwaving and baking. Although liquid smoke increased the rate of color development in French fries, it did not affect French fry texture. Through sensory testing, it was determined that liquid smoke can be used to improve the color of microwaveable French fries without affecting French fry flavor or texture. [source]

Response of Listeria monocytogenes to liquid smoke

JOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2008
M. Guilbaud
Abstract Aims:, To investigate the effect of liquid smoke on growth, survival, proteomic pattern and haemolytic potential of Listeria monocytogenes. Methods and Results:, Growth and survival curves were recorded in brain,heart infusion broth supplemented with three concentrations of liquid smoke. L. monocytogenes growth was inhibited in the presence of 15 ,g ml,1 phenol while a rapid decrease in cell viability occurred in the presence of 30 ,g ml,1 phenol. The proteome of L. monocytogenes cytosoluble proteins was slightly modified after 2-h incubation with 30 ,g ml,1 phenol but no protein already characterized in response to other known stresses was induced, except the protease ClpP. Liquid smoke inhibited the haemolytic potential without affecting hly gene expression, showing a potential inhibition of protein activity or stability. Conclusions:, The presence of liquid smoke in a rich medium strongly affected growth and survival of L. monocytogenes. Brief smoke stress affected the metabolic pathways and inhibited the haemolytic activity of L. monocytogenes. Significance and Impact of Study:, This study is a first step in the investigation of the influence of a smoked product on L. monocytogenes strains. [source]

Kinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid Smoke

JOURNAL OF FOOD SCIENCE, Issue 9 2006
M. Yost
ABSTRACT:, The rate of color and texture development in par-fried French fries coated with liquid smoke and thermally processed was determined. Liquid smoke containing 8% to 11% carbonyls was diluted to 30% and applied to 1 side of French fries at 0%, 1%, 3%, or 5% by weight. The fries were immersion fried at 190.6 °C for 4 min, microwaved (900 watts) for 4 min, or baked at 190.6 °C for 20 min. Color and texture measurements were recorded at intervals during processing. Liquid smoke increased the rate of browning in French fries. Browning followed pseudo zero-order kinetics, with the a value, Browning index, and total change in color (,E) showing the best fit. When liquid smoke was added in high concentrations the reaction rate did not increase as more liquid smoke was added because the carbonyls were no longer limiting the rate of Maillard browning. The rate of color development in French fries was also affected by the thermal processing method. Frying developed color at the fastest rate, followed by microwaving and baking. Although liquid smoke increased the rate of color development in French fries, it did not affect French fry texture. Through sensory testing, it was determined that liquid smoke can be used to improve the color of microwaveable French fries without affecting French fry flavor or texture. [source]

Response of Listeria monocytogenes to liquid smoke

JOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2008
M. Guilbaud
Abstract Aims:, To investigate the effect of liquid smoke on growth, survival, proteomic pattern and haemolytic potential of Listeria monocytogenes. Methods and Results:, Growth and survival curves were recorded in brain,heart infusion broth supplemented with three concentrations of liquid smoke. L. monocytogenes growth was inhibited in the presence of 15 ,g ml,1 phenol while a rapid decrease in cell viability occurred in the presence of 30 ,g ml,1 phenol. The proteome of L. monocytogenes cytosoluble proteins was slightly modified after 2-h incubation with 30 ,g ml,1 phenol but no protein already characterized in response to other known stresses was induced, except the protease ClpP. Liquid smoke inhibited the haemolytic potential without affecting hly gene expression, showing a potential inhibition of protein activity or stability. Conclusions:, The presence of liquid smoke in a rich medium strongly affected growth and survival of L. monocytogenes. Brief smoke stress affected the metabolic pathways and inhibited the haemolytic activity of L. monocytogenes. Significance and Impact of Study:, This study is a first step in the investigation of the influence of a smoked product on L. monocytogenes strains. [source]

INHIBITION OF LISTERIA INNOCUA AND L. MONOCYTOGENES IN A LABORATORY MEDIUM AND COLD-SMOKED SALMON CONTAINING LIQUID SMOKE

JOURNAL OF FOOD SAFETY, Issue 2 2001
SUSAN M. VITT
ABSTRACT Five commercial liquid smokes were tested in vitro and the most inhibitory to Listeria monocytogenes ATCC 19115 and L. innocua ATCC 33090 was Charsol Supreme. Chum salmon samples (100-g each) were brined, dipped for 15 s at varying concentrations of liquid smoke, inoculated with L. innocua, cold-processed and analyzed. Liquid smoke concentrations of 60,100% reduced L. innocua by 3-log10/g in the final product. Dwell times of 15 s to 5 min using 60% liquid smoke gradually decreased Listeria survival with an optimum 5-min dip. Isoeugenol was antilisterial in vitro but lacked synergism with liquid smoke in cold-smoked salmon. An immunoassay kit detected low inoculum levels (< 100 CFU/g) of L. innocua in one of three samples that were treated with liquid smoke for two and four minutes. Charsol Supreme was antilisterial but could not be relied on to totally eliminate Listeria in cold-smoked salmon. Panelists found the 0 to 2-min dipped sockeye salmon slightly desirable with no significant (p < 0.05) differences. The 5-min treatment was significantly (p < 0.05) darker, scored lower in desirability and flavor and contained 93 ppm of phenolic compounds. [source]

Evaluation of Liquid Smoke Treated Ready-to-Eat (RTE) Meat Products for Control of Listeria innocua M1

JOURNAL OF FOOD SCIENCE, Issue 4 2008
P.J. Milly
ABSTRACT:, Liquid smoke fractions (S1, S2, S3, and S4) were applied on ready-to-eat (RTE) meat products to control the growth of inoculated Listeria innocua M1. Turkey rolls and roast beef products were dipped in liquid smoke, surface inoculated with L. innocua M1 (102 CFU/25 cm2 RTE meat surface), vacuum packaged, and stored at 4 °C. Section 8.5 of USDA's detection and isolation procedure for L. monocytogenes was employed in conjunction with a Micro-IDÔ system for L. innocua M1 identification (ID). Products treated with smoke fractions S1, S2, and S3 were negative for L. innocua M1 at 2 and 4 wk during incubation at 4 °C. Products treated with S4 were positive for L. innocua M1 immediately following inoculation and after storage for 2 and 4 wk. Smoke fractions S1, S2, and S3 exhibited pH values lower than 4.6, acidity values higher than 1.5%, and carbonyl concentrations higher than 110 mg/mL. All liquid smoke fractions contained similar phenol concentrations (0.3 to 0.6 mg/mL), suggesting that phenols may have a limited role in the bactericidal effects of liquid smoke fractions against specific microorganisms. [source]

Kinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid Smoke

JOURNAL OF FOOD SCIENCE, Issue 9 2006
M. Yost
ABSTRACT:, The rate of color and texture development in par-fried French fries coated with liquid smoke and thermally processed was determined. Liquid smoke containing 8% to 11% carbonyls was diluted to 30% and applied to 1 side of French fries at 0%, 1%, 3%, or 5% by weight. The fries were immersion fried at 190.6 °C for 4 min, microwaved (900 watts) for 4 min, or baked at 190.6 °C for 20 min. Color and texture measurements were recorded at intervals during processing. Liquid smoke increased the rate of browning in French fries. Browning followed pseudo zero-order kinetics, with the a value, Browning index, and total change in color (,E) showing the best fit. When liquid smoke was added in high concentrations the reaction rate did not increase as more liquid smoke was added because the carbonyls were no longer limiting the rate of Maillard browning. The rate of color development in French fries was also affected by the thermal processing method. Frying developed color at the fastest rate, followed by microwaving and baking. Although liquid smoke increased the rate of color development in French fries, it did not affect French fry texture. Through sensory testing, it was determined that liquid smoke can be used to improve the color of microwaveable French fries without affecting French fry flavor or texture. [source]

The effect of drying, pressure and processing time on the quality of liquid-smoked trout (Salmo gairdnerii) fillets

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2005
Ilias Siskos
Abstract A new fish smoking process was applied using a combination of liquid smoke and steaming at pressures up to 1 bar above atmospheric. Processing yield, sensory analysis, instrumental colour measurement, available lysine and polynuclear aromatic hydrocarbons (PAHs) were estimated. The losses due to processing were quite reasonable (20.05 ± 4.9% to 23.58 ± 3.9%) and slightly influenced by the process. The fillets processed at 2 bar steam pressure, for 30, 45 or 60 min and previously dried were assessed as highly acceptable regarding their firmness, colour, flavour and acceptability by panellists. The destruction of available lysine was not very high (21.1 ± 8.4%) and it was dependent upon the process. Depending on the method used, very low (0.63,3.2ng g,1) amounts of PAHs were found and were also dependent upon the process. Copyright © 2005 Society of Chemical Industry [source]

INHIBITION OF LISTERIA INNOCUA AND L. MONOCYTOGENES IN A LABORATORY MEDIUM AND COLD-SMOKED SALMON CONTAINING LIQUID SMOKE

JOURNAL OF FOOD SAFETY, Issue 2 2001
SUSAN M. VITT
ABSTRACT Five commercial liquid smokes were tested in vitro and the most inhibitory to Listeria monocytogenes ATCC 19115 and L. innocua ATCC 33090 was Charsol Supreme. Chum salmon samples (100-g each) were brined, dipped for 15 s at varying concentrations of liquid smoke, inoculated with L. innocua, cold-processed and analyzed. Liquid smoke concentrations of 60,100% reduced L. innocua by 3-log10/g in the final product. Dwell times of 15 s to 5 min using 60% liquid smoke gradually decreased Listeria survival with an optimum 5-min dip. Isoeugenol was antilisterial in vitro but lacked synergism with liquid smoke in cold-smoked salmon. An immunoassay kit detected low inoculum levels (< 100 CFU/g) of L. innocua in one of three samples that were treated with liquid smoke for two and four minutes. Charsol Supreme was antilisterial but could not be relied on to totally eliminate Listeria in cold-smoked salmon. Panelists found the 0 to 2-min dipped sockeye salmon slightly desirable with no significant (p < 0.05) differences. The 5-min treatment was significantly (p < 0.05) darker, scored lower in desirability and flavor and contained 93 ppm of phenolic compounds. [source]