| Autor: |
FENG Yan, REN Xiu, CHEN Yiwen, JING Yu, LU Yang, LI Jingyun, CUI Shenghui |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Zhongguo shipin weisheng zazhi, Vol 36, Iss 7, Pp 812-817 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1004-8456 |
| DOI: |
10.13590/j.cjfh.2024.07.007 |
| Popis: |
ObjectiveTo explore the effect of sous-vide on the thermal inactivation rules of Listeria monocytogenes in different matrix， the thermal inactivation of Listeria monocytogenes in different substrates at different temperatures was studied.MethodsFive lyophiliZed L. monocytogenes strains were inoculated into saline， MH broth， vacuum packed lean pork and streaky pork. The survival rates were evaluated at 55， 60， and 63 ℃. The decimal reduction time （D-value） and temperature dependence （Z-value） were determined for each strain in each matrix.ResultsThe D value and Z value of Listeria monocytogenes in pork were higher than those in normal saline and MH broth， the difference was statistically significant （P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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