Abstract
Abstract The aim of the present study was to evaluate the liquid smoke antioxidant and antimicrobial capabilities and its implementation potential on bacon, due to its oxidizing stability. The liquid smoke presented an inhibitory effect on the Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus and Listeria monocytogenes microorganisms with minimal bactericidal concentration ranging from 7.5 to 15%. The liquid smoke's antioxidant activity presented 0.24 mg/mL of IC50. Regarding the fatty acids, there has been a significant increase (p Industrial relevance The liquid smoke is an alternative to conventional smoking of meat products. The liquid smoke presented an inhibiting effect on Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus and Listeria monocytogenes bacteria, showing also an antioxidant effect. In addition, liquid smoke reduced the processing time (hours) in about 43%, factor that can reduce significantly the costs related to the bacon productive process. With this kind of information, it will be possible to produce safer, economical and uniform smoked meat products using liquid smoke.
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