• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >The Probability Of Growth Of Listeria Monocytogenes In Cooked Salmon And Tryptic Soy Broth As Affected By Salt, Smoke Compound, And Storage Temperature
【24h】

The Probability Of Growth Of Listeria Monocytogenes In Cooked Salmon And Tryptic Soy Broth As Affected By Salt, Smoke Compound, And Storage Temperature

机译：盐，烟熏物和储存温度对鲑鱼和胰蛋白酶大豆肉汤中李斯特菌单核细胞增生李斯特氏菌生长的影响

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

The objectives of this study were to examine and model the probability of growth of Listeria monocytogenes in cooked salmon containing salt and smoke (phenol) compound and stored at various temperatures. A growth probability model was developed, and the model was compared to a model developed from tryptic soy broth (TSB) to assess the possibility of using TSB as a substitute for salmon. A 6-strain mixture of L monocytogenes was inoculated into minced cooked salmon and TSB containing 0-10% NaCl and 0-34 ppm phenol to levels of 10~2-3 cfu/g, and the samples were vacuum-packed and stored at 0-25 ℃ for up to 42 days. A total 32 treatments, each with 16 samples, selected by central composite designs were tested. A logistic regression was used to model the probability of growth of L monocytogenes as a function of concentrations of salt and phenol, and storage temperature. Resulted models showed that the probabilities of growth of L monocytogenes in both salmon and TSB decreased when the salt and/or phenol concentrations increased, and at lower storage temperatures. In general, the growth probabilities of L monocytogenes were affected more profoundly by salt and storage temperature than by phenol. The growth probabilities of L monocytogenes estimated by the TSB model were higher than those by the salmon model at the same salt/phenol concentrations and storage temperatures. The growth probabilities predicted by the salmon and TSB models were comparable at higher storage temperatures, indicating the potential use of TSB as a model system to substitute salmon in studying the growth behavior of L monocytogenes may only be suitable when the temperatures of interest are in higher storage temperatures (e.g., >12 ℃). The model for salmon demonstrated the effects of salt, phenol, and storage temperature and their interactions on the growth probabilities of L monocytogenes, and may be used to determine the growth probability of L. monocytogenes in smoked seafood.rnPublished by Elsevier Ltd.
机译：这项研究的目的是检查和建模在含盐和烟（酚）化合物并保存在不同温度下的熟鲑鱼中单核细胞增生李斯特氏菌的生长可能性。建立了生长概率模型，并将该模型与从胰蛋白so大豆肉汤（TSB）开发的模型进行比较，以评估使用TSB替代鲑鱼的可能性。将6株单核细胞增生李斯特氏菌混合物接种到切碎的熟鲑鱼和含0-10％NaCl和0-34 ppm苯酚的TSB中至10〜2-3 cfu / g的水平，并将样品真空包装并保存在0-25℃，长达42天。测试了由中央复合设计选择的总共32种处理方法，每种处理方法有16个样品。使用逻辑回归模型对单核细胞增生李斯特氏菌生长的概率进行建模，该概率是盐和苯酚浓度以及储存温度的函数。结果模型表明，当盐和/或酚浓度增加且在较低的储存温度下，鲑鱼和TSB中单核细胞增生李斯特氏菌生长的可能性降低。通常，盐和贮藏温度对单核细胞增生李斯特氏菌的生长可能性的影响远大于苯酚。在相同的盐/酚浓度和储存温度下，TSB模型估计的单核细胞增生李斯特氏菌的生长概率高于鲑鱼模型。鲑鱼和TSB模型预测的生长概率在较高的储存温度下具有可比性，这表明只有将TSB作为模型系统替代鲑鱼来研究单核细胞增生李斯特氏菌的生长行为时，才可能适合使用该温度储存温度（例如，> 12℃）。鲑鱼模型证明了盐，酚和贮藏温度及其相互作用对单核细胞增生李斯特氏菌生长可能性的影响，可用于确定烟熏海鲜中单核细胞增生李斯特氏菌的生长可能性。

著录项

  • 来源
    《Food microbiology》 |2009年第3期|253-258|共6页
  • 作者

    Cheng-An Hwang;

  • 作者单位

    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA;

  • 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

    listeria monocytogenes; growth probability; salt; phenol compound; smoked seafood;

    机译：单核细胞增生李斯特菌;生长可能性;盐;酚类化合物;熏海鲜;

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