Microbiological and sensory effects of the combined application of hot-cold organic acid sprays and steam condensation at subatmospheric pressure for decontamination of inoculated pig tissue surfaces
| Autor: | Johann Hiesberger, Gabriele Wellm, A. Bauer, Peter Paulsen, Frans J. M. Smulders, Irene Rohrbacher |
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| Rok vydání: | 2011 |
| Předmět: |
Meat
Food Handling Swine Adipose tissue Food Contamination Acetates Microbiology Acetic acid chemistry.chemical_compound Pseudomonas fragi Food Preservation Animals Humans Food science Lactic Acid Detection limit chemistry.chemical_classification biology Bacteria Inoculation Contamination biology.organism_classification Lactic acid Steam Atmospheric Pressure chemistry Consumer Product Safety Food Science Organic acid Disinfectants |
| Zdroj: | Journal of food protection. 74(8) |
| ISSN: | 1944-9097 |
| Popis: | We studied microbiological and sensory effects of treating pig tissue for 15 s with 55 and 10°C sprays of acetic acid (AA; 0.15 to 0.3 M) and lactic acid (LA; 0.1 to 0.2 M) solutions prior to the tissue being subjected to steam condensation (18 s at 65°C or 10 s at 75°C). LA or AA spraying and then steam treatment resulted in 3- to 4-log average reductions of Pseudomonas fragi and Yersinia enterocolitica inocula (6 to 7 log CFU/cm2), regardless of acid temperature or concentration. Buffered LA or 1:1 mixtures of AA:LA and then steam treatment yielded similar reductions. Most of the acid-steam–treated samples had microbial counts below the limit of detection (2 log CFU/cm2); thus, the results likely underestimate the potential of this procedure. When the period between inoculation and acid–steam treatment was extended from 0.5 to 24 h, up to a 1-log-higher microbial reduction was observed, due to a 1- to 2-log-greater initial contamination. Increasing the LA contact time to 6 min increased the microbial reduction by 0.8 log. Acid–steam treatment effected lower L* values (darker color) on pigskin, but higher L* values on muscle and fat tissue (paler color). Many muscle samples exhibited lower a* values and off-color brown hues. Off-odors were observed immediately after treatment, but with the exception of fat tissue and AA-treated samples, they largely disappeared during further storage. Off-flavors were only detected in AA-treated muscle samples. |
| Databáze: | OpenAIRE |
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