Effect of pulsed electric fields on microbial inactivation and physico-chemical properties of whole porcine blood
| Autor: | Nathalie Egen, Annika Boulaaba, Günter Klein |
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| Rok vydání: | 2013 |
| Předmět: |
Adult
Male Chemical Phenomena Food Handling Swine General Chemical Engineering Sensation Endogeny Industrial and Manufacturing Engineering Microbiology Electricity Food Preservation Germany Electric field Animals Humans Chemistry Middle Aged Bacterial Load Microbial inactivation Food Microbiology Biophysics Female Porcine blood Abattoirs Food Science |
| Zdroj: | Food Science and Technology International. 20:215-225 |
| ISSN: | 1532-1738 1082-0132 |
| Popis: | The objective of this study was to determine the lethal effectiveness of pulsed electric fields on the inactivation of the porcine blood endogenous microflora. Furthermore, the impact of pulsed electric field application on physico-chemical and sensory properties in this medium should be proved. Blood samples from a commercial abattoir in Germany were processed by a continuous pilot plant-pulsed electric field system at electric field strength of 11 kV/cm for treatment times of 163 and 209 µs. The applied pulse frequencies of 134 and 175 Hz correspond to an energy input of 91 and 114 kJ/kg, respectively. In these conditions, the effectiveness of pulsed electric field processing on microbial inactivation was limited: 1.35 log10 CFU/mL reduction of total aerobic plate count ( p 10 CFU/mL for Pseudomonas spp. ( p 10 CFU/mL reduction for Enterobacteriaceae and sulfite-reducing anaerobic bacteria, respectively. However, the storage experiment (14 days at +3 ℃) showed a significant reduced growth of total aerobic plate count ( p |
| Databáze: | OpenAIRE |
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