کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564997 | 1330955 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of a filtered wood smoke treatment compared to various gas treatments on aerobic bacteria in yellowfin tuna steaks
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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
The effect of filtered wood smoke (FS) processing on microbial growth in yellowfin tuna steaks was investigated. Steaks were treated for 32Â h and then subjected to aerobic storage for 8 days and levels of aerobic bacteria studied. The FS treatment was compared to untreated tuna (exposed to air), 100% nitrogen (N2) (to investigate the specific effect of oxygen exclusion), 100% carbon monoxide (CO) (to investigate the effect of the CO molecule) and artificial FS (to investigate a gas with all the same gas compounds except for the smoke compounds). A study was also conducted with 21% carbon dioxide (CO2) to investigate the effect of CO2, which is found in both FS and the artificial FS. The results show that all treatments effectively (p<0.05) reduced aerobic microorganisms compared to the untreated control after 32Â h, possibly due to an oxygen exclusion effect as well as to the presence of other active compounds in the gases. However, only FS, artificial FS, 100% CO and 21% CO2 treatments had a significant (p>0.05) residual antibacterial/bacteriostatic effect post-treatment. The FS treatment had the most significant residual effect (p<0.05), and this study strongly suggests this effect is due to the presence of CO2, smoke components and CO.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 41, Issue 4, May 2008, Pages 746-750
Journal: LWT - Food Science and Technology - Volume 41, Issue 4, May 2008, Pages 746-750
نویسندگان
Hordur G. Kristinsson, Stefan Crynen, Yavuz Yagiz,