کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4363765 1301575 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices
چکیده انگلیسی

Documented outbreaks of human illness associated with consumption of minimally processed produce have increased in recent years. This study evaluated the influence of modified treatments on inactivation of Salmonella during preparation, home-type dehydration (60 °C, 6 h) and storage of carrot slices. Inoculated (five strains, 7.8 log cfu/g) slices were subjected to the following treatments: (i) untreated control, (ii) steam blanching (88 °C, 10 min), (iii) water blanching (88 °C, 4 min), (iv) blanching in a 0.105% citric acid solution (88 °C, 4 min), or (v) blanching in a 0.21% citric acid solution (88 °C, 4 min), dried for 6 h at 60 °C (140 °F), and stored for up to 30 d. Bacterial populations were reduced by 3.8–4.1, 4.6–5.1 and 4.2–4.6 log cfu/g immediately following steam, water or citric acid blanching, respectively. After 6 h of dehydration, total reductions were 1.6–1.7 (control), 4.0–5.0 (steam blanched), 4.1–4.6 (water blanched) and 4.9–5.4 (blanched in citric acid solution) log cfu/g. Populations continued to decrease throughout storage, but were still detectable by direct plating at 30 d on all samples except for those blanched in 0.21% citric acid. Results suggest that blanching carrot slices, particularly blanching in 0.21% citric acid, before drying should enhance inactivation of Salmonella during home-type dehydration and storage.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 24, Issue 5, August 2007, Pages 500–507
نویسندگان
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