کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844185 | 1616507 | 2018 | 38 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
This study investigated the effect of different electrolyzed water (EO) solutions, including acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW), alone and in combination with mild thermal processing (50, 55, 60, 65â¯Â°C) at different exposure times (2, 6, 10â¯min) on the reduction of Listeria monocytogenes on Atlantic salmon fillets. The effects of the EO water solutions on cell wall structures of L. monocytogenes and on the secondary structure of salmon protein were studied using Fourier Transform Infra-Red (FTIR) spectroscopy. Temperature and time significantly influenced the efficacy of the AEW and NEW. NEW has stronger antimicrobial properties as compared to AEW. The highest bacterial reduction was observed at 65â¯Â°C after 10â¯min for salmon treated with NEW, with a 5.6â¯log10â¯CFU/g reduction. Spectral features show that the secondary protein structures in salmon muscle treated with NEW were less affected than tissue treated with AEW as shown in a PCA model. In addition, the FTIR spectra for L. monocytogenes showed that the NEW and AEW affected cell wall properties differently; this might be due to the form of available chlorine in NEW and AEW and to AEW having a lower pH. In general, NEW showed better antimicrobial properties, particularly when combined with mild thermal processing than AEW and also caused less alteration in protein structure. The findings of this study may be used to improve the quality and safety of cured and smoked ready-to-eat fish products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 276, 2 July 2018, Pages 10-19
Journal: International Journal of Food Microbiology - Volume 276, 2 July 2018, Pages 10-19
نویسندگان
Mahmoudreza Ovissipour, Setareh Ghorban Shiroodi, Barbara Rasco, Juming Tang, Shyam S. Sablani,