Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham
Visualitza/Obre
Data de publicació
2020-12-24ISSN
0963-9969
Resum
Food safety is often based on the application of several preservative (hurdle) factors whose combination must be smartly selected. The aim of the present study was to evaluate the effect of lactate and diacetate on the high pressure processing (HPP) inactivation of three L. monocytogenes strains (CTC1011, CTC1034 and Scott A) in sliced cooked ham. Inoculated vacuum-packed slices of cooked ham formulated without organic acids and with lactate, diacetate or the combination of both were pressurized at 400 MPa for different holding times and the inactivation kinetics were characterised by fitting primary and secondary models. The shape of the inactivation curves for L. monocytogenes depended on both product formulation and strain. Interestingly, lactate caused a dose-dependent piezo-protection in all three strains, as the HPP inactivation rate decreased in cooked ham formulated with increasing amounts of lactate and in comparison with the control product. The design, validation and implementation of HPP requires a tailor-made approach, considering product formulation and selection of strain/s.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
29
Publicat per
Elsevier
Publicat a
Food Research International
Citació
Serra-Castelló, Cristina, Anna Jofré, Nicoletta Belletti, Margarita Garriga, and Sara Bover-Cid. 2021. "Modelling The Piezo-Protection Effect Exerted By Lactate On The High Pressure Resistance Of Listeria Monocytogenes In Cooked Ham". Food Research International 140: 110003. doi:10.1016/j.foodres.2020.110003.
Número de l'acord de la subvenció
INIA/Programa Nacional de Proyectos de Investigación Fundamental/RTA2012-00030-00-00/ES/Seguridad microbiológica a través de la microbiología predictiva y evaluación cuantitativa del riesgo en productos cárnicos cocidos listos para el consumo y mejorados nutricionalmente y/o tratados por altas presiones/
Programa
Funcionalitat i Seguretat Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2811]
Excepte que s'indiqui una altra cosa, la llicència de l'ítem es descriu com http://creativecommons.org/licenses/by-nc-nd/4.0/