Ferreira, M. and Pereira, S. and Almeida, A. and Queirós, R. and Delgadillo, I. and Saraiva, J. and Cunha, A. (2016) Effect of temperature and compression/decompression rates on high pressure inactivation of Listeria. Acta Alimentaria, 45 (1). pp. 61-68. ISSN 0139-3006
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Abstract
The main objective of the present study was to evaluate the effect of temperature and different compression/ decompression rates on the efficiency of Listeria inactivation by HPP. Stationary phase cultures of Listeria innocua were subjected to 300 MPa for 5 min at 4, 10, and 20 °C using different compression and decompression rates. Inactivation was more efficient at low temperature and with lowest compression and decompression rates (1.5 MPa s<sup>–1</sup> and 3.2 MPa s<sup>–1</sup>, respectively). Kinetics of pressure building up and decompression, as well as temperature, have a significant impact on the outcome of Listeria inactivation by HPP. The results may contribute to the design of HPP protocols that ensure food safety, while preserving nutritional and organoleptic properties better.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 06 Jun 2016 14:37 |
| Last Modified: | 31 Mar 2017 23:15 |
| URI: | http://real.mtak.hu/id/eprint/35712 |
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