Liquid smoke effects on Escherichia coli O157:H7, and its antioxidant properties in beef products

被引：32

作者：

Estrada-Muñoz, R ^{[1
]}

Boyle, EAE ^{[1
]}

Marsden, JL ^{[1
]}

机构：

[1] Kansas State Univ, Dept Anim Sci & Ind, Manhattan, KS 66506 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 01期

关键词：

liquid smoke; E-coli O157 : H7; beef; WOF;

D O I：

10.1111/j.1365-2621.1998.tb15697.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Experiments were performed to evaluate the antibacterial properties of liquid smoke (LS), against E. coli O157:H7, in model (agar) and meat systems. The effects of 8% LS on growth of E. coli O157:H7 attached to ground beef, and 1.5% LS on warmed-over flavor (WOF) in precooked beef patties were also studied. E. coli O157:H7 growth was reduced (p<0.05) 2.3 log(10) CFU/g in ground beef patties after 3d refrigerated storage. TEA numbers, aroma scores and pH values were lower (p<0.05) in LS treated beef patties. LS reduced undesirable flavor development and may help assure the safety of beef products.

引用

页码：150 / 153

页数：4

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