Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content
| Autor: | Ferruh Erdogdu, Dagbjørn Skipnes, Torstein Skåra, Davy Verheyen, Ozan Altin, Jan Van Impe |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Chemistry Fat content General Chemical Engineering 04 agricultural and veterinary sciences Retort medicine.disease_cause 040401 food science 01 natural sciences Biochemistry law.invention Matrix (chemical analysis) 0404 agricultural biotechnology Listeria monocytogenes Rheology law 010608 biotechnology Heat transfer Emulsion medicine Food science Consistency index Food Science Biotechnology |
| Zdroj: | Food and Bioproducts Processing. 125:22-36 |
| ISSN: | 0960-3085 |
| DOI: | 10.1016/j.fbp.2020.10.007 |
| Popis: | The effect of food matrix rheology and fat content on thermal inactivation of Listeria monocytogenes in the Shaka agitated retort (final retort temperatures of 59, 64, and 69°C) was investigated using four fish-based artificial food model systems: low-viscosity liquid (liquid), high-viscosity liquid (xanthan), and emulsions containing 10% and 20% fat (emulsion 10% and emulsion 20%). Model system rheology, quantified by the consistency index K and the flow behaviour index n, influenced the thermal load to which the systems were exposed during treatments. Thermal loads followed the order liquid ≥ emulsion 10% ≥ emulsion 20% ≥ xanthan, a trend which was also valid for the sublethal injury induced to the cells. Log reductions followed the order liquid ≥ emulsion 10% ≥ xanthan ≥ emulsion 20%, indicating a protective effect of an increased fat content, not related to heat transfer differences. Between approximately 59 and 62°C, the temperature range over which the largest portion of the inactivation was achieved, the maximum specific inactivation rate kmax followed the same trend as the log reductions. Overall, the effect of food matrix rheology on inactivation efficacy could be linked to heat transfer dynamics, while the effect of fat content was more complex. ispartof: Food And Bioproducts Processing vol:125 pages:22-36 status: Published online |
| Databáze: | OpenAIRE |
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