کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450343 | 1109647 | 2010 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Spray application of liquid smoke to reduce or eliminate Listeria monocytogenes surface inoculated on frankfurters
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In a simulated post process contamination scenario liquid smoke was sprayed on the frankfurters after peeling, and then inoculated with Listeria monocytogenes (Lm). Samples that did not receive a liquid smoke spray remained at approximately 2 log cfu/cm2 during the 48 h of storage while the levels on the liquid smoke treated frankfurters continued to decline until they were below detection level (1 cfu/100 cm2). A shelf-life study lasting 140 days indicated that liquid smoke suppressed the growth of Lm for up to 130 days. An application of 2 or 3 ml liquid smoke at packaging resulted in at least a 1 log reduction of Lm within 12 h post packaging.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 85, Issue 4, August 2010, Pages 640–644
Journal: Meat Science - Volume 85, Issue 4, August 2010, Pages 640–644
نویسندگان
Elizabeth M. Martin, Corliss A. O’Bryan, Robert Y. Lary Jr., Carl L. Griffis, Katherine L.S. Vaughn, John A. Marcy, Steven C. Ricke, Philip G. Crandall,