Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing

被引：63

作者：

Coutinho de Oliveira, Thales Leandro ^{[1
,2
]}

Ramos, Alcineia L. S. ^{[3
]}

Ramos, Eduardo Mendes ^{[3
]}

Piccoli, Roberta Hilsdorf ^{[3
]}

Cristianini, Marcelo ^{[1
,2
]}

机构：

[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, Emerging Technol Food Proc Lab LATEM,FEA UNICAMP, BR-13083862 Campinas, SP, Brazil

[2] State Univ Campinas UNICAMP, Dept Food Technol, Sch Food Engn, FEA UNICAMP, BR-13083862 Campinas, SP, Brazil

[3] Univ Fed Lavras, Dept Food Sci, DCA UFLA, Lab Food Microbiol,Meat Safety Unit, BR-37200000 Lavras, MG, Brazil

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2015年 / 45卷 / 01期

关键词：

HIGH HYDROSTATIC-PRESSURE; DRY-CURED HAM; RESPONSE-SURFACE METHODOLOGY; ESCHERICHIA-COLI O157H7; ACID FERMENTED SAUSAGES; READY-TO-EAT; LISTERIA-MONOCYTOGENES; STAPHYLOCOCCUS-AUREUS; ESSENTIAL OILS; HOMOGENIZATION TREATMENT;

D O I：

10.1016/j.tifs.2015.05.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Although clear benefits of high pressure processing (HPP) as a non-thermal preservation method have been already established, recent literature has highlighted a promising trend of the combined HPP application plus antimicrobials obtained from natural sources. As a major improvements has been pointed out that effective inactivation rates may be reached at mild HPP set ups, assuring reduced costs at initial equipment installation (less robust units and valves) and upkeep, and maximizing processing output by effective shortened cycles (higher productivity in cycles/per hour). Less intense HPP cycles in pressure/dwell times results in increased freshness and global quality of HPP processed food.

引用

页码：60 / 85

页数：26

共 143 条

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