Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry
Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry
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DOI：
10.1016/j.meatsci.2010.05.035
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发表时间：
2010-10-01
期刊：
影响因子：
7.1
通讯作者：
Bertram, Hanne Christine
中科院分区：
文献类型：
--
作者：
Moller, Sandie M.;Gunvig, Annemarie;Bertram, Hanne Christine
用低场质子核磁共振弛豫法研究了三种不同发酵剂(T-SPX、F-1或F-SC-111)和两种发酵温度(24℃或32℃)所产生的发酵香肠中水分的流动性和分布。用核磁共振T-2松弛技术可以检测到发酵香肠在发酵和干燥过程中水分分布和流动性的变化，干燥过程的进展可以跟踪到更快的松弛时间。此外，水分在香肠中的分布受到pH下降的显著影响。在香肠中添加单核细胞增生性李斯特氏菌、沙门氏菌和大肠杆菌VTEC，偏最小二乘回归表明，90%的沙门氏菌和VTEC减少的变化可以用核磁共振T-2弛豫衰减来解释。因此，研究表明，核磁共振弛豫法是一种很有前途的技术，可以用来研究发酵肉制品生产中的工艺参数和微生物安全性。(C)2010年美国肉类科学协会。爱思唯尔有限公司出版。保留所有权利。
Water mobility and distribution in fermented sausages produced with differences in pH development as a result of the use of three different starter cultures (T-SPX, F-1, or F-SC-111) and two fermentation temperatures (24 degrees C, or 32 degrees C) were studied using low-field proton NMR relaxometry. Changes in the distribution and mobility of water in fermented sausages upon fermentation and drying were detectable by NMR T-2 relaxation, and the progress in the drying process could be followed as a shift towards faster relaxation times. In addition, the distribution of water in the sausages was significantly affected by the pH decline. The sausages were spiked with Listeria monocytogenes, Salmonella, and Escherichia coli VTEC, and partial least squares regressions revealed that 90% of the variation in reduction of Salmonella and VTEC could be explained by the NMR T-2 relaxation decay. Consequently, the study demonstrated that NMR relaxometry is a promising technique for elucidating process parameters and microbial safety in the production of fermented meat products. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.