Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100003 |
Resumo: | High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 ºC, in comparison to the non pressurized product. The lactic acid bacteria population up to 10(7) CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 ºC while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product. |
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Brazilian Journal of Microbiology |
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Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressurehigh hydrostatic pressurepredictive modelslactic acid bacteriaturkey hamHigh hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 ºC, in comparison to the non pressurized product. The lactic acid bacteria population up to 10(7) CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 ºC while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product.Sociedade Brasileira de Microbiologia2013-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100003Brazilian Journal of Microbiology v.44 n.1 2013reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822013005000014info:eu-repo/semantics/openAccessMathias,S.P.Rosenthal,A.Gaspar,A.Aragão,G.M.F.Slongo-Marcusi,A.eng2013-06-13T00:00:00Zoai:scielo:S1517-83822013000100003Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2013-06-13T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure |
title |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure |
spellingShingle |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure Mathias,S.P. high hydrostatic pressure predictive models lactic acid bacteria turkey ham |
title_short |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure |
title_full |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure |
title_fullStr |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure |
title_full_unstemmed |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure |
title_sort |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure |
author |
Mathias,S.P. |
author_facet |
Mathias,S.P. Rosenthal,A. Gaspar,A. Aragão,G.M.F. Slongo-Marcusi,A. |
author_role |
author |
author2 |
Rosenthal,A. Gaspar,A. Aragão,G.M.F. Slongo-Marcusi,A. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Mathias,S.P. Rosenthal,A. Gaspar,A. Aragão,G.M.F. Slongo-Marcusi,A. |
dc.subject.por.fl_str_mv |
high hydrostatic pressure predictive models lactic acid bacteria turkey ham |
topic |
high hydrostatic pressure predictive models lactic acid bacteria turkey ham |
description |
High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 ºC, in comparison to the non pressurized product. The lactic acid bacteria population up to 10(7) CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 ºC while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100003 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-83822013005000014 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.44 n.1 2013 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122205990289408 |