PREDICTIVE MICROBIOLOGY FOR MONITORING SPOILAGE OF DAIRY-PRODUCTS WITH TIME-TEMPERATURE INTEGRATORS

被引：114

作者：

FU, B ^{[1
]}

TAOUKIS, PS ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,1334 ECKLES AVE,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04736.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Time/temperature integrators (TTI) have a potential for monitoring time-temperature history of perishable foods, including dairy products. To correlate the end of shelf life of dairy products with different TTI's, kinetic data for growth of a dairy spoilage microorganism was obtained. Both Arrhenius and square root equations were used to model the growth of Pseudomonas fragi. A significant negative history effect was observed for P. fragi growth rate whereas history effect was positive on the lag phase, under certain nonisothermal conditions. A correlation scheme of P. fragi growth was developed with the TTI response. The application of TTI's for dairy products is feasible despite the history effects.

引用

页码：1209 / 1215

页数：7

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