کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11024830 | 1701066 | 2019 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans
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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
Inhibitory effects of high pressure processing (HPP) on the biogenic amine formation (histamine, tyramine, putrescine and cadaverine) in marinated herring fillets (2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions) were investigated. Marinated fillets were inoculated with M. psychrotolerans followed by vacuum-packaging and HPP treatment at 100, 300 and 500â¯MPa for 5 and 10â¯min. One batch was left untreated for each marination group and the batches were stored at 4â¯Â°C for 3 months. HPP in combination with 4% acetic acid had a strong inhibitory effect on the growth of M. psychrotolerans, since there was no growth in samples treated with 300â¯MPa for 10â¯min and 500â¯MPa for 5, 10â¯min. Psychrophilic bacteria growth was not detected in samples marinated with 4% acetic acid and treated with 500â¯MPa H2S-producing bacteria were not observed in marinated herring during the storage period. Histamine and cadaverine formation were not observed in the samples marinated with 4% acetic acid along the storage. Taken together, the findings of this research might be helpful to enhance the safety of consumption of marinated herring.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 99, January 2019, Pages 50-56
Journal: LWT - Volume 99, January 2019, Pages 50-56
نویسندگان
Ilknur Ucak, Nalan Gokoglu, Martina Kiessling, Stefan Toepfl, Charis M. Galanakis,