Show simple item record

dc.contributor.authorSerra-Castelló, Cristina
dc.contributor.authorJofré, Anna
dc.contributor.authorBelletti, Nicoletta
dc.contributor.authorGarriga, Margarita
dc.contributor.authorBover-Cid, Sara
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-01-13T16:20:11Z
dc.date.issued2020-12-24
dc.identifier.citationSerra-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.ca
dc.identifier.issn0963-9969ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1045
dc.description.abstractFood 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.ca
dc.format.extent29ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Research Internationalca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleModelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked hamca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-12-24T01:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDINIA/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/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2020.110003ca
dc.contributor.groupSeguretat Alimentàriaca


Files in this item

This document contains embargoed files until 2021-12-24T

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/