Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casings

被引：31

作者：

Cagri, A ^{[1
]}

Ustunol, Z ^{[1
]}

Osburn, W ^{[1
]}

Ryser, ET ^{[1
]}

机构：

[1] Michigan State Univ, Dept Food Sci & Human Nutr, E Lansing, MI 48824 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期

关键词：

Listeria; edible casings; p-aminobenzoic acid; hot dogs;

D O I：

10.1111/j.1365-2621.2003.tb14155.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Whey protein isolate (WPI) films (pH 5.2) containing p-aminobenzolc acid (PABA) were heat-sealed to form casings. Hot dogs prepared with WPI, collagen, or natural casings were cooked, surface-inoculated to contain 10(3) Usteria monocytogenes CFU/g, and examined for numbers of L. monocytogenes, mesophilic aerobic bacteria (MAB), lactic acid bacteria (LAB), and yeast/mold during 42 d of storage at 4 degreesC. Listeria populations on hot dogs prepared with WPI-1.0%-PABA casings remained relatively unchanged; however, numbers of Listeria on hot dogs prepared with WPI-0.0%-PABA, collagen, and natural casings increased about 2.5 logs during 42 d of refrigerated storage. Populations of MAB, LAB, and mold on WPI-1.0%-PABA casings were 1 to 3 logs lower compared to others casings.

引用

页码：291 / 299

页数：9

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