کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5768803 | 1628519 | 2017 | 37 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Potential of small-scale jar systems to extend the shelf life of raw meats, and hinder the proliferation of Campylobacter jejuni and Enterohemorrhagic Escherichia coli
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A small-scale experimental jar system was tested in order to evaluate its ability to extend the shelf life of raw meats in households. Five different gas compositions 25%CO2Â +Â 75%N2, 50%CO2Â +Â 50%N2, 75%N2Â +Â 25%O2, 25%CO2Â +Â 50%N2Â +Â 25%O2, 20%CO2Â +Â 80%N2 and four different raw meats were used in the study. Changes in microbial count, texture and sensory characteristics were monitored on the 3rd and 10th day of incubation. Application of 50%CO2Â +Â 50%N2 and 25%CO2Â +Â 50%N2Â +Â 25%O2 could assure good viability of all investigated meat specimens except fish, on both days. A 21-day long experiment has revealed that 50%CO2Â +Â 50%N2 had the potential to suppress spoilage related microbial count by 2/3, 1/3 and 1/5 on the 10th, 14th and 21st days respectively, prolonging the shelf life of minced pork. By using an appropriate gas mixture the proliferation of two zoonotic bacterium species Campylobacter jejuni and Enterohemorrhagic Escherichia coli (EHEC) can also be effectively suppressed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 79, June 2017, Pages 525-533
Journal: LWT - Food Science and Technology - Volume 79, June 2017, Pages 525-533
نویسندگان
Tamás Kovács, Kinga Lootz, Ágnes Dorn, Josu Andrieu, Marianna Horváth, Adrienne Mátyás, György Schneider,