Effect of Ozone and Potassium Lactate on Color Stability and Survival of Listeria Monocytogenes on Fresh Pork

被引：0
|
作者：
Piachin, Thanagom [1 ]
Trachoo, Nathanon [1 ]
机构：
[1] Mahasarakham Univ, Dept Food Technol & Nutr, Fac Technol, Maha Sarakham, Thailand
来源：
BIOSCIENCE, BIOCHEMISTRY AND BIOINFORMATICS | 2011年 / 5卷
关键词：
fresh pork; ozone; potassium lactate; Listeria monocytogenes; CLOSTRIDIUM-PERFRINGENS; MICROBIOLOGICAL QUALITY; SODIUM LACTATES; GROUND-BEEF; CALCIUM; ACETATE; GROWTH; SPORES; SALTS;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
This research evaluated the effect of ozone gas and potassium lactate on color stability and survival of Listeria monocytogenes. Samples were treated with three levels of potassium lactate (KL) inoculated with L. monocytogenes and then packed in airtight polyethylene bags with and without ozone. Ozone gas was introduced into the plastic bags at four levels of injection and then the samples were chilled. Color and microbial loads were determined every five days. Ozone and KL treatment had no effect on L-value but increase a-value, L. monocytogenes were sensitive to high concentrations of KL and ozone. Ozone and potassium lactate were shown to inhibit L. monocytogenes on fresh pork and improved color stabilization.
引用
收藏
页码：235 / 238
页数：4
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