Earticle

초록

영어

Effects of pressure come-up and holding times on the inactivation of Salmonella enterica and Listeriamonocytogenes were evaluated in deionized water, milk, orange juice, and tomato juice with pH 6.76, 6.85, 3.46, and 4.11,respectively. The inoculated samples were subjected to high pressure treatments at 300, 400, and 500MPa for less than10 minat 30oC. At 500 MPa, the numbers of S. enterica and L. monocytogenes in deionized water, orange juice, and tomato juicewere reduced by more than 6 log CFU/mL during the come-up time. Compared to orange and tomato juices, milk showed aconsiderable baroprotective effect against S. enterica and L. monocytogenes. At 300 MPa, the D values for S. enterica in milk,orange juice, and tomato juice were 0.94, 0.41, and 0.45min, while those for L. monocytogenes were 9.56, 1.11, and 0.94 min,respectively. Low pH resulted in a noticeable synergistic effect on the inactivation of S. enterica and L. monocytogenes inorange and tomato juices. Therefore, these results might provide more useful information for designing the entire highhydrostatic pressure (HHP) conditions, taking the come-up time reduction, and food system.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Hua Xu [ Medical & Biomaterial Research Center and Division of Biomaterials Engineering, Kangwon National University, Chuncheon, Gangwon 200-701, Korea ]
• Hyeon-Yong Lee [ Medical & Biomaterial Research Center and Division of Biomaterials Engineering, Kangwon National University, Chuncheon, Gangwon 200-701, Korea ]
• Juhee Ahn [ Medical & Biomaterial Research Center and Division of Biomaterials Engineering, Kangwon National University, Chuncheon, Gangwon 200-701, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664