کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563555 1628526 2016 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative
ترجمه فارسی عنوان
رشد استافیلوکوک اورئوس در ماهی های سرخ شده آماده به غذا خوردن تحت تاثیر اندازه عصاره و پراکسید پتاسیم به عنوان نگهدارنده غذا
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Maximum Growth rate was independent of initial size and potassium sorbate.
• Initial size and potassium sorbate notably affected lag time during storage.
• Lag time systematically decreased with increasing inoculum size.
• RLT concept resulted in better description of Staphylococcus aureus behavior than hyperbola model.

This study was conducted to investigate the influence of inoculum size and potassium sorbate on kinetic growth of Staphylococcus aureus in cooked ready-to-eat ground fish (CGF) prevalent retail storage temperatures. Two treatment levels (with or without 0.2% potassium sorbate) and three inoculum sizes (3.0, 4.5, or 5.5 log CFU/g) were evaluated. CGF samples were inoculated and subsequently stored at 10, 15, 20, 25, 30, and 37 °C. Growth curves at each storage temperature were fitted to Baranyi model to estimate lag time (λ, hour) and maximum growth rate (log CFU/g/h). Prediction of λ was dependent on the inoculum size and potassium sorbate treatment. Two secondary λ models (relative lag time (RLT) and hyperbola) were used to describe the variability in the growth behavior of S. aureus on CGF. RLT values were higher for treated samples (3.55, 3.16, and 2.74, respectively for 3 inoculum sizes) than those obtained from untreated samples (3.49, 3.01, and 2.34) and decreased with increasing the inoculum size. Hyperbola model indicated considerable variability but no systematic trend was observed. Relative error within acceptable prediction zone was higher than 80% for overall secondary models developed. This supported that the developed models demonstrated acceptable performance under examined temperatures.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 71, September 2016, Pages 400–408
نویسندگان
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