Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions

Fátima A. Miller, Bárbara F. Ramos, Maria M. Gil, Teresa R. S. Brandão, Paula Teixeira, Cristina L.M. Silva*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

11 Citações (Scopus)
28 Transferências (Pure)

Resumo

The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal behaviour and all data was fitted with a Gompertz-inspired model. Results demonstrated that, in liquid media, Listeria inactivation is influenced by the temperature profile used. As heating rate increases, the shoulder decreases and the tail effect disappears. If Listeria was in parsley, its heat resistance increased (for identical experimental conditions in broth). Besides model adequacy was proven in all studied situations, the heating rate affected parameters' precision.
Idioma originalEnglish
Páginas (de-até)20-26
Número de páginas7
RevistaFood Control
Volume22
Número de emissão1
DOIs
Estado da publicaçãoPublicado - 1 jan. 2011

Impressão digital

Mergulhe nos tópicos de investigação de “Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions“. Em conjunto formam uma impressão digital única.

Citação