کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502712 | 1554051 | 2018 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4â¯Â°C with or without GSE present. Lag time (LT) was 95â¯h in control samples at 15â¯Â°C, whereas 1-3% GSE addition significantly (pâ¯<â¯.05) extended LT to 244â¯h or longer. Generation time (GT) in 3% GSE added beef was similar to that of control (19â¯h, 3% GSE versus 18â¯h, control) at 15â¯Â°C. At 20â¯Â°C, GT was 1.5â¯h in samples without GSE; however, 1-3% GSE addition extended GT about 2-3 folds (pâ¯<â¯.05). Lag time at 20â¯Â°C was 23â¯h in control samples, while LT was 40-59â¯h in samples containing GSE. Interestingly, GSE did not affect LT at 25â¯Â°C; however, significantly (pâ¯<â¯.05) longer GT was observed in 3% GSE added samples than the other sample groups. Additionally, GSE from 1 to 3% in beef extended the period needed to reach 6 log cfu/g at 15 or 20â¯Â°C, while 3% GSE was required at 25â¯Â°C. The findings suggest that GSE exhibits concentration and temperature dependent inhibitory effect on growth of C. perfringens in sous vide cooked ground beef. Grape seed extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 143, September 2018, Pages 252-256
Journal: Meat Science - Volume 143, September 2018, Pages 252-256
نویسندگان
Serap Cosansu, Vijay K. Juneja,