کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6394193 | 1330461 | 2011 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients](/preview/png/6394193.png)
This study examined the effect of tenderizing/marinating and flavoring ingredients on thermal inactivation of Escherichia coli O157:H7 in a lean ground beef model system, simulating non-intact products. Ground beef (3% fat) was inoculated with E. coli O157:H7 (5 strains; 6-7 log CFU/g), followed by mixing with nothing (control) or solutions of water, a mixture of flavoring agents (FA), 0.23% calcium chloride (CC) + FA, CC + FA + 0.3% acetic acid (AA), 0.5% sodium chloride (NaCl) + 0.25% sodium tripolyphosphate (STP), NaCl + STP + FA, NaCl + STP + 1.8% potassium lactate (PL), NaCl + STP + PL + FA, NaCl + STP + PL + AA, and NaCl + STP + PL + AA + FA. Samples (30 g) were extruded into tubes, stored (4 °C) overnight, and cooked to 60 °C (rare) or 65 °C (medium-rare) in a water bath. Cooking weight losses, and fat and moisture contents, water activity, pH, and total bacterial and E. coli O157:H7 populations were determined after inoculation, after storage, and after heating. Reductions of the pathogen at 60 °C in acid (AA)-treated samples were higher than reductions obtained in samples not treated with acid. Surviving pathogen counts at 65 °C in NaCl and STP-treated samples with no acid were higher (P < 0.05) than those of samples of all other tested treatments; however, the counts decreased to 0.7-1.6 log CFU/g when AA was added. Overall, the results of the study indicate that tenderizing/flavoring ingredient formulations combined with 0.3% AA (i.e., CC + FA + AA, NaCl + STP + PL + AA, and NaCl + STP + PL + AA + FA) enhanced destruction of E. coli O157:H7 during cooking of a non-intact beef product.
⺠Thermal inactivation of Escherichia coli O157:H7 internalized in non-intact beef evaluated. ⺠Lean ground beef model system used to simulate non-intact products. ⺠Effect of beef tenderizing/marinating/flavoring ingredients on pathogen heat destruction determined. ⺠Pathogen reductions at 60 °C enhanced in acetic acid (AA)-treated beef. ⺠Addition of AA to salt + phosphate formulations enhanced pathogen destruction at 65 °C.
Journal: Food Control - Volume 22, Issue 12, December 2011, Pages 1859-1864