کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2452284 | 1109716 | 2006 | 6 صفحه PDF | دانلود رایگان |
The equation, y(t) = y(0)ekt, was fitted (R = 0.9281, 0.9220 and 0.9117, respectively) to thermal inactivation data (55, 60 and 65 °C) of the traditional meat starter culture Pediococcus pentosaceus (107 cfu/ml) in a meat model system. The population reduction constant (‘k’) increased (about 2.5- and 3-fold) with an increase in the treatment temperature (from 55 to 60 °C and from 60 to 65 °C, respectively). The Q10 (55–65 °C) for ‘k’ was 7.63. Thermal treatments of 19.1, 9.0 and 3.1 min (55, 60 and 65 °C, respectively) reduced the population of P. pentosaceus by 2.0 logs. The value of ‘k’ and the duration of the thermal treatment played an important role in the extent of the inactivation of the culture. The “zero inactivation” temperature (T0) for P. pentosaceus was 49.9 °C. About 5 logs of the culture would be destroyed at 63 and 68 °C within about 15.5 and 6.5 min, respectively.
Journal: Meat Science - Volume 72, Issue 4, April 2006, Pages 751–756