Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415509 | Innovative Food Science & Emerging Technologies | 2018 | 38 Pages |
Abstract
Based on a central composite experimental design, the effects of five factors: pH (4.6-6.6), sodium chloride (NaCl, 0-10%), sodium nitrite (NaNO2, 0-152â¯ppm), pressure (P, 300-600â¯MPa) and pressure-holding time (t, 0-10â¯min) on the inactivation of Listeria monocytogenes by high hydrostatic pressure processing on a simulated meat medium (SMM) were evaluated and quantified. Results showed that L. monocytogenes reductions during pressure treatments ranged from 0 to >6â¯logâ¯cfu/g. A polynomial inactivation model was developed being P, t and NaCl the only significant factors influencing HP-lethality (pâ¯â¤â¯0.05). Inactivation on SMM increased with the increase in P and t, and a synergistic effect between both factors on process effectiveness was remarked. By increasing NaCl concentration (i.e. lowering aw values), a baroprotective effect on L. monocytogenes cells was evidenced. Besides the well-known effects of technological parameters, this study highlights the relevant influence of meat products formulations on the inactivation of L. monocytogenes induced by HHP processing.
Keywords
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Food Science
Authors
ArÃcia Possas, Fernando Pérez-RodrÃguez, Antonio Valero, Francisco Rincón, Rosa MarÃa GarcÃa-Gimeno,