首页> 外文期刊>Journal of food process engineering >ELIMINATION OF LISTERIA MONOCYTOGENES ON COOKED CHICKEN BREAST MEAT SURFACES BY NEAR-INFRARED SURFACE PASTEURIZATION PRIOR TO FINAL PACKAGING (pages 1–15)
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ELIMINATION OF LISTERIA MONOCYTOGENES ON COOKED CHICKEN BREAST MEAT SURFACES BY NEAR-INFRARED SURFACE PASTEURIZATION PRIOR TO FINAL PACKAGING (pages 1–15)

机译:最终包装前通过近红外表面糊化消除煮熟的鸡胸肉表面上的李斯特菌单核细胞生成(第1-15页)

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摘要

The objective of this research was to develop a process to eliminatenListeria monocytogenes on ready-to-eat chicken meats by near-infrared (NIR)nsurface pasteurization immediately prior to final packaging. Cooked chickennbreast meats, surface-inoculated with a cocktail of L. monocytogenes, werensubjected to NIR treatment. The surface temperature of the inoculated samplesnwas increased to and then maintained at a temperature set point (62, 68 orn75C) for up to 8 min, depending on the temperature. On average, the overallnrates of bacterial inactivation were 0.35, 0.89 and 1.6 log cycles/min for thensamples treated at 62, 68 or 75C, respectively. In contrast, the bacterialninactivation rates were only 0.21, 0.53, 0.63 or 0.95 log-cycles/min fornsamples submerged under hot water maintained at 62, 68, 75 or 85C, respectively.nNIR surface pasteurization process was convincingly more effectiventhan the hot water immersion process to eliminate L. monocytogenes.
机译:这项研究的目的是开发一种在即将包装前即刻通过近红外(NIR)n表面巴氏杀菌消除即食鸡肉上的李斯特菌的方法。将经过表面接种单核细胞增生李斯特氏菌鸡尾酒的熟鸡胸肉进行NIR处理。根据温度的不同,接种样品的表面温度会升高到然后保持在温度设定点(62、68或75℃)达8分钟。平均而言,对于分别在62、68或75℃处理的样品,细菌灭活的总速率分别为0.35、0.89和1.6log循环/分钟。相比之下,在分别保持在62、68、75或85°C的热水下浸没的样品中,细菌灭活速率仅为0.21、0.53、0.63或0.95 log-cycles / min.nNIR表面巴氏杀菌过程比热水浸没过程更有说服力。消除单核细胞增生李斯特菌。

著录项

  • 来源
    《Journal of food process engineering》 |2012年第1期|p.1-15|共15页
  • 作者

    L. HUANG* and J. SITES;

  • 作者单位

    U.S. Department of AgricultureAgricultural Research Service, Eastern Regional Research CenterWyndmoor, PA 19038;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

  • 入库时间 2022-08-17 23:23:55

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