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Effect of high hydrostatic pressure and nisin on micro-organisms in minced meats

Castillo A., L.A. and Mészáros, L. and Kiss, I.F. (2004) Effect of high hydrostatic pressure and nisin on micro-organisms in minced meats. Acta Alimentaria, 33 (2). pp. 183-190. ISSN 0139-3006

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Abstract

The effect of high hydrostatic pressure (HHP) and nisin was studied on micro-organisms in minced chicken and beef meat. Pressure in the range of 0-800 MPa and nisin (670 IU g-1) were applied for vacuum packed minced meat. In chicken meat the total viable cell count decreased by 3 log cycles as an effect of HHP at 300 MPa and by 5 log cycles in combination with nisin. The D value is 35-39 MPa for pseudomonads in minced chicken meat. In case of inoculation with L. monocytogenes, the cell count in beef meat was reduced only by pressure higher than 200 MPa (“shoulder”) with a characteristic value of D=37-38 MPa. B. cereus spores, both dormant and heat activated, were very resistant (D=800 MPa) in beef. However, the survival of pressurised spores after chilled storage (for two weeks at 4 °C) was smaller for non-heat activated spores than for heat activated spores. Efficiency of HHP combined with nisin needs further research work.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Katalin Barta
Date Deposited: 15 Feb 2017 10:13
Last Modified: 15 Feb 2017 10:13
URI: http://real.mtak.hu/id/eprint/49012

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