Antimicrobial effects of additives on vacuum packaged hot smoked fish Effects of sage and grape seed oils on microbial growth and quality in hot-smoked sea bream fillets

Abstract

Sensory and chemical analysis results indicated that the shelf life of vacuum packaged hot smoked sea bream treated with sage and grape seed oil and stored at 2 degrees C after vacuum packaging was limited to six weeks. Listeria monocytogenes, Staphylococcus aureus and Escherichia coli counts in treated samples decreased over time. Vacuum packaging was most effective (p < 0.05) at controlling the growth of L. monocytogenes, while sage oil treatment plus vacuum packaging was second most effective, and grape seed oil treatment plus vacuum packaging was least effective. The results obtained from this study showed that the inoculation of E. coli and S. aureus to hot-smoked sea bream is best inhibited by treatment with grape seed oil.