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Salmonella survival after exposure to heat in a model meat juice system

机译：暴露于模型肉汁系统中的沙门氏菌生存

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摘要

The effect of heat against eleven Salmonella strains in model meat juices was examined. Juices from beef, lamb and goat were made from either the fatty layer (FL), muscle (M) or a mixture of both (FLM). The pH of each FLM sample was altered to match the pH of PBS and vice versa to determine the pH effect on the survival of Salmonella against the effect of heat. Salmonella were exposed to either gradual heating to 70 °C in FLM, M and FL or heat shock at 70 °C for 5 min in FLM. Fat, fatty acid profile and iron content of the juices were determined. Gradual heat treatment significantly (p < 0.05) reduced Salmonella as compared to the untreated controls (～1.92-7.61 log CFU ml~(-1)) while heat shock significantly (p < 0.05) reduced Salmonella as compared to the untreated controls (～5.80-7.36 log CFU ml~(-1)). Survival of Salmonella was higher in lamb juices than other juices. The fat content in lamb FL (3.25%) was significantly higher (p < 0.05) than beef (1.30%) and goat FL (1.42%). Iron content in lamb FLM (～127 mg kg~(-1)) was significantly (p < 0.05) lower than beef (～233 mg kg~(-1)) and goat FLM (～210 mg kg~(-1)). The omega 6 and linoleic acid content in goat FLM (～36.0% and ～34.4%) was significantly higher (p < 0.05) than beef (～29.1% and ～27.1%). Fat, fatty acids and iron may differentially protect Salmonella against the effect of heat in these juices.
机译：研究了热量对11型沙门氏菌菌株在模型肉汁中的影响。来自牛肉，羊肉和山羊的果汁是由脂肪层（FL），肌肉（M）或（FLM）的混合物制成的。改变了每个FLM样品的pH以匹配PBS的pH，反之亦然，以确定对Salmonella的存活率对热量的影响。在FLM，M和Fl或70℃下在FLM中在50℃下热休克，将沙门氏菌暴露于70℃。确定脂肪，脂肪酸曲线和果汁的铁含量。与未处理的对照相比，逐渐热处理显着（P <0.05）减少沙门氏菌（〜1.92-7.61 log cfu ml〜（-1）），同时与未处理的对照相比，热休克显着（p <0.05）减少的沙门氏菌（〜 5.80-7.36 log cfu ml〜（-1））。沙门氏菌的存活率高于其他果汁的羊蛋白。羔羊（3.25％）的脂肪含量明显高于牛肉（1.30％）和山羊氟（1.42％）。羊毛（〜127mg kg〜（-1）中的铁含量明显（p <0.05）低于牛肉（〜233mg kg〜（-1））和山羊flm（〜210 mg kg〜（-1） ）。山羊FLM中的OMEGA 6和亚油酸含量（〜36.0％和〜34.4％）显着高于牛肉（P <0.05）（〜29.1％和〜27.1％）。脂肪，脂肪酸和铁可以差异地保护沙门氏菌免受这些果汁中的热量的影响。

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  • 来源
    《Food microbiology》 |2021年第4期|103628.1-103628.10|共10页
  • 作者

    Amreeta Sarjit; Joshua T. Ravensdale; Ranil Coorey; Narelle Fegan; Gary A. Dykes;

  • 作者单位

    School of Public Health Curtin University Bentley Western Australia Australia CSIRO Agriculture and Food Brisbane Queensland Australia;

    School of Public Health Curtin University Bentley Western Australia Australia;

    School of Molecular and Life Sciences Curtin University Bentley Western Australia Australia;

    CSIRO Agriculture and Food Brisbane Queensland Australia;

    School of Public Health Curtin University Bentley Western Australia Australia;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Beef; Goat; Heat; Lamb; Model; Salmonella;

    机译：牛肉;山羊;热;羊肉;模型;沙门氏菌;

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