{"id":38819,"date":"2021-06-09T14:06:50","date_gmt":"2021-06-09T14:06:50","guid":{"rendered":"https:\/\/matis.is\/?p=38819"},"modified":"2021-06-09T14:06:51","modified_gmt":"2021-06-09T14:06:51","slug":"effect-of-filtered-wood-smoke-treatment-compared-to-various-gas-treatments-on-aerobic-bacteria-in-yellowfin-tuna-steaks","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/effect-of-filtered-wood-smoke-treatment-compared-to-various-gas-treatments-on-aerobic-bacteria-in-yellowfin-tuna-steaks\/","title":{"rendered":"Effect of filtered wood smoke treatment compared to various gas treatments on aerobic bacteria in yellowfin tuna steaks"},"content":{"rendered":"<p>The effect of filtered wood smoke (FS) processing on microbial growth in yellowfin tuna steaks was investigated. Steaks were treated for 32 h and then subjected to aerobic storage for 8 days and levels of aerobic bacteria studied. The FS treatment was compared to untreated tuna (exposed to air), 100% nitrogen (N<sub>2<\/sub>) (to investigate the specific effect of oxygen exclusion), 100% carbon monoxide (CO) (to investigate the effect of the CO molecule) and artificial FS (to investigate a gas with all the same gas compounds except for the smoke compounds). A study was also conducted with 21% carbon dioxide (CO<sub>2<\/sub>) to investigate the effect of CO<sub>2<\/sub>, which is found in both FS and the artificial FS. The results show that all treatments effectively (<em>p<\/em>&lt;0.05) reduced aerobic microorganisms compared to the untreated control after 32 h, possibly due to an oxygen exclusion effect as well as to the presence of other active compounds in the gases. However, only FS, artificial FS, 100% CO and 21% CO<sub>2<\/sub>\u00a0treatments had a significant (<em>p<\/em>&gt; 0.05) residual antibacterial \/ bacteriostatic effect post-treatment. The FS treatment had the most significant residual effect (<em>p<\/em>&lt;0.05), and this study strongly suggests this effect is due to the presence of CO<sub>2<\/sub>, smoke components and CO.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643807001612?via%3Dihub\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>The effect of filtered wood smoke (FS) processing on microbial growth in yellowfin tuna steaks was investigated. Steaks were treated [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-38819","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Effect of filtered wood smoke treatment compared to various gas treatments on aerobic bacteria in yellowfin tuna steaks - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/effect-of-filtered-wood-smoke-treatment-compared-to-various-gas-treatments-on-aerobic-bacteria-in-yellowfin-tuna-steaks\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Effect of filtered wood smoke treatment compared to various gas treatments on aerobic bacteria in yellowfin tuna steaks - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"The effect of filtered wood smoke (FS) processing on microbial growth in yellowfin tuna steaks was investigated. 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