• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage
【24h】

Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage

机译：西班牙香肠香肠中高静水压处理灭活李斯特菌的模型

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product a_w (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodology was implemented with backward stepwise regression to generate a model that best fitted to the experimental data. All the three factors studied significantly influenced HHP inactivation of L. monocytogenes (p < 0.05). Pathogen reductions increased as the pressure and duration of HHP treatments rose. Low values of a_w seemed to exert a protective effect on L. monocytogenes and pressures below 400 MPa did not lead to significant pathogen reductions. The model was validated with independent published data. Accuracy and bias factors were also determined to evaluate the performance of the developed model, which was considered acceptable for prediction purposes. The model generated represents a mathematical tool that will help food manufacturers to improve the efficacy of HHP processing of chorizo sausage and observe the regulatory authority's specifications regarding L. monocytogenes levels while maintaining food safety.
机译：为了提高其有效性，采用了中央复合设计来研究三个因素对HHP诱导的西班牙香肠香肠中单核细胞增生李斯特菌灭活的影响：产品a_w（0.79-0.92），压力强度（349-600 MPa， 18°C）和保温时间（0-12.53分钟）。响应面方法是通过向后逐步回归实现的，以生成最适合实验数据的模型。研究的所有三个因素均显着影响单核细胞增生李斯特菌的HHP失活（p <0.05）。随着HHP治疗的压力和持续时间的增加，病原体减少量增加。较低的a_w值似乎对单核细胞增生李斯特菌具有保护作用，低于400 MPa的压力并未导致病原体明显减少。该模型已通过独立发布的数据进行了验证。还确定了准确性和偏差因素以评估开发模型的性能，该模型被认为可以接受以进行预测。生成的模型代表一种数学工具，可以帮助食品制造商提高HHP加工香肠香肠的功效，并在保持食品安全的同时遵守监管机构有关单核细胞增生李斯特菌水平的规范。

著录项

  • 来源
    《Food microbiology》 |2018年第2期|18-24|共7页
  • 作者

    Rubio Begoña; Possas Arícia; Rios-Rincón Francisco Gerardo; García-Gimeno R. M.; Martínez Beatríz;

  • 作者单位

    Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s, Guijuelo, Salamanca, Spain;

    Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, Córdoba, Spain;

    Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, Córdoba, Spain;

    Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, Córdoba, Spain;

    Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s, Guijuelo, Salamanca, Spain;

  • 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

    High-pressure processing; Modelling; Ready-to-eat products; Response surface methodology;

    机译：高压处理;造型;即食产品;响应面方法;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号