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Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
被引:7
作者:
Acero-Ortega, C
Dorantes, L
Hernández-Sánchez, H
Tapia, MS
Gutiérrez-López, G
Alzamora, S
López-Malo, A
机构:
[1] IPN, Escuela Nacl Ciencias Biol, Dept Ingn Bioquim, Mexico City 11340, DF, Mexico
[2] Cent Univ Venezuela, Fac Ciencias, Inst Ciencia & Tecnol Alimentos, Caracas 1049, Venezuela
[3] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, RA-1428 Buenos Aires, DF, Argentina
[4] Univ Las Amer Puebla, Dept Ingn Quim, Mexico City 72820, CP, Mexico
关键词:
Modeling;
Listeria;
Capsicum;
pH;
inactivation;
D O I:
10.1016/j.jfoodeng.2004.05.059
中图分类号:
TQ [化学工业];
学科分类号:
0817 ;
摘要:
A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12degreesC and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy broth. Survival ratio quadratic models (log N/N-0) were obtained for the combination of variables, valid only in the specified ranges. Temperature showed no effect on the bacterial inactivation; however both the extract concentration (5%) and pH value (4.5) had a relevant effect on the microbial counts. The models were validated on acidified milk inoculated with L. monocytogenes. According to their evaluation, it may be possible to use the models in order to obtain reasonable initial estimates of the impact of the Capsicum extract, as well as storage conditions, over the growth of L. monocytogenes after 4 and 8 days of storage. (C) 2004 Elsevier Ltd. All rights reserved.
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页码:247 / 252
页数:6
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