| Autor: |
SCHAFFNER, D.F., HAMDY, M.K., TOLEDO, R.T., TIFT, M.L. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jul1989, Vol. 54 Issue 4, p902-905, 4p |
| Abstrakt: |
BSTRACT Salmonella enteritidis in liquid whole egg (LWE) was inactivated using heat, radiation and thermoradiation (combined heat and radiation). Rates of Salmonella inactivation were determined as a function of radiation dose, temperature, initial cell number and pH. Thermoradiation caused a greater reduction in viable cell number than either heat or radiation alone. This effect was more pronounced at pH 6.5 than at pH 7.0, and more so at 60°C than at 50°C. The lower the initial cell number, the faster the rate of Salmonella inactivation. Physical denaturation of LWE was not apparent after thermoradiation below 60°C, and endogenous egg white lysozyme was not affected by thermoradiation (19.5 krad, 60°C) treatment. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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