کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8887764 | 1628370 | 2018 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator
ترجمه فارسی عنوان
زنده ماندن سالمونلا در طی پردازش تخم مرغ های نرم با کنترل کننده دمای آب کنترل
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Soft-cooked eggs have been cooked and served worldwide, however concerns frequently raise about the safety of these preparations, assuming the possibility of eggs be contaminated by Salmonella. Temperature-controlled water circulators at low temperature (62â¯Â°C-65â¯Â°C) for long periods (at least 1â¯h) has been used to thermally process eggs, aiming to modify its textures. However, time and temperature patterns are not in agreement with some recommendations for processing food preparations at least 70â¯Â°C. This study was undertaken to analyze the survival of Salmonella spp. during soft-cooked eggs processing by temperature-controlled water circulator. A pool of Salmonella spp. was inoculated in egg yolks and were incubated at 37â¯Â°C, for 18â¯h, reaching 7.7â¯Â±â¯0.1 log10â¯CFU/g. Contaminated eggs were processed at 62â¯Â°C for 60â¯min and samples were collected in order to investigate Salmonella survival. Results indicated that the egg center temperature reached 61.7â¯Â±â¯0.4â¯Â°C after 30â¯min, completely inactivating 7.7 log of Salmonella spp. After 30â¯min of cooking, yolk remained liquid and the egg white slightly opaque, demonstrating that the Salmonella inactivation was not related with the solidification of egg white or yolk. The survival curve did not follow first order kinetic and Double Weibull model was used to estimate inactivation kinetic parameters. In summary, the results of this study can be used by food processors in order to validate soft-cooked eggs processing by temperature-controlled water circulator.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 94, December 2018, Pages 249-253
Journal: Food Control - Volume 94, December 2018, Pages 249-253
نویسندگان
Stefani Machado Lopes, Ana Carolina Fösch Batista, Eduardo César Tondo,