Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication
Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication
复制标题
DOI：
10.1016/j.ifset.2007.07.008
复制
发表时间：
2008-04-01
影响因子：
6.6
通讯作者：
Barbosa-Canovas, Gustavo V.
中科院分区：
文献类型：
--
作者：
Bermudez-Aguirre, Daniela;Barbosa-Canovas, Gustavo V.
超声波与热处理相结合在微生物灭活方面取得了良好的效果，但食品的成分会影响微生物的灭活率。本研究的目的是研究牛乳中的黄油脂肪含量对无毒李斯特菌灭活的影响以及热声处理后的成分参数。在63摄氏度下超声30分钟(Hielscher(R)UP400S，400 W，24 kHz，120 GRIN幅度)，评估牛奶中四种黄油脂肪的含量。结果表明，脱脂乳中李斯特菌细胞首先失活，且失活率随脂肪含量的增加而降低。处理后蛋白质含量未见降解，色泽未见变化。处理后pH降至6.22，乳酸含量增加0.015%；固形物-非脂肪、密度和凝固点降低。在贮藏过程中，超声波处理抑制了中温菌的生长。(C)2007爱思唯尔有限公司。保留所有权利。
Ultrasound combined with heat treatment has yielded favorable results in the inactivation of microorganisms; however, the composition of food influences the rate of microbial inactivation. The objective of this research was to study the effect of butter fat content in milk on the inactivation of Listeria innocua and compositional parameters after thermo-sonication. Four butter fat contents in milk were evaluated at 63 degrees C for 30 min of sonication (Hielscher(R) UP400S, 400 W, 24 kHz, 120 grin amplitude). Results showed that inactivation of Listeria cells occurs first in fat free milk, and that the rate of inactivation decreases with increasing fat content. No degradation of protein content or color variation was observed after the treatments. The pH dropped to 6.22, and lactic acid content showed an increase of 0.015% after the treatment; solids-non-fat, density and freezing point decreased. During storage life, growth of mesophiles was retarded with sonication. (C) 2007 Elsevier Ltd. All rights reserved.