High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio

被引：14

作者：

de Alba, Maria ^{[1
]}

Bravo, Daniel ^{[1
]}

Medina, Margarita ^{[1
]}

机构：

[1] INIA, Dept Tecnol Alimentos, Madrid 28040, Spain

来源：

MEAT SCIENCE | 2012年 / 92卷 / 04期

关键词：

Beef carpaccio; Salmonella Enteritidis; High pressure; HIGH HYDROSTATIC-PRESSURE; WATER-HOLDING CAPACITY; LISTERIA-MONOCYTOGENES; MYOFIBRILLAR PROTEINS; MICROBIAL QUALITY; TYPHIMURIUM DT104; COLOR; MEAT; PORK; CONTAMINATION;

D O I：

10.1016/j.meatsci.2012.07.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of high pressure (HP) on Salmonella enterica subsp. enterica serovar Enteritidis in beef carpaccio stored under temperature abuse conditions (8 degrees C) during 30 days was investigated. After treatment, reductions of S. Enteritidis were 3.68 and 5.94 log cfu/g in samples pressurized at 450 MPa for 5 and 10 min, respectively, whereas the pathogen was only detected after enrichment of samples treated at 450 MPa for 15 min. During storage, counts of S. Enteritidis decreased 0.26 log cfu/g in non-pressurized carpaccio, 1.33 log cfu/g in carpaccio treated at 450 MPa for 5 min and were only detected after enrichment in carpaccio pressurized at 450 MPa for 10 or 15 min. Color (L*, a* and b*) varied with pressurization and storage, with higher changes in carpaccio treated at longer pressurization times. Shear resistance was slightly lower in treated samples just after pressurization, but increased at the end of the storage period. Maximum force was less affected by treatment. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：823 / 828

页数：6

共 43 条

[31] Evaluation of high pressure processing as an additional hurdle to control Listeria monocytogenes and Salmonella enterica in low-acid fermented sausages [J].