Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis
Yükleniyor...
Tarih
2004
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of pulsed electric fields (PEF) on the inactivation of Salmonella Enteritidis inoculated into liquid whole egg (LWE) and on the physical properties and the shelf-life of LWE were studied. PEF processing conditions were 1.2 mL/s flow rate, 200 pps frequency, 2.12 mus pulse duration, 25 kV/cm electric field strength, and 250 lis total treatment time. The PEF processing caused up to 1 log(10) cfu/mL reduction in S. Enteritidis population in LWE. The PEF-treated samples were subjected to heat at 55C for 3.5 min to inactivate the remaining bacteria without denaturing the LWE. ne combination of PEF and heat treatments led to a 4.3 log(10) cfu/mL reduction in S. Enteritidis population (P < 0.05) and caused no significant change in viscosity, electrical conductivity, color, pH, and degreesBrix, relative to control samples (P > 0.05). The PEF+55C treated LWE samples presented significantly longer shelf-life at 4C compared with the control and heat treated samples (P < 0.05).
Açıklama
Anahtar Kelimeler
Escherichia-Coli, Inactivation, Temperature, Foods
Kaynak
Journal of Food Safety
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
24
Sayı
1
