Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied ny nuclear magnetic resonance relaxometry
| Autor: | Hanne Christine Bertram, Sandie M. Møller, Annemarie Gunvig |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
Relaxometry
Magnetic Resonance Spectroscopy Water activity Food Handling Nuclear magnetic resonance Starter Food microbiology Animals Food science Least-Squares Analysis Fermentation in food processing Bacteria Shiga-Toxigenic Escherichia coli Chemistry Temperature food and beverages Water Nuclear magnetic resonance spectroscopy Hydrogen-Ion Concentration Meat Products Consumer Product Safety Fermentation Proton NMR Food Microbiology Food Science |
| Zdroj: | Møller, S M, Gunvig, A & Bertram, H C 2010, ' Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied ny nuclear magnetic resonance relaxometry ', Meat Science, no. 86, pp. 462-467 . https://doi.org/10.1016/j.mestsci.2010.05.035 |
| DOI: | 10.1016/j.mestsci.2010.05.035 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|