Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices

被引：0

作者：

Qamar Abbas Syed

Martin Buffa

Buenaventura Guamis

Jordi Saldo

机构：

[1] Universitat Autonòma de Barcelona,Center Especial de Recerca Planta Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Edifici V

来源：

Food and Bioprocess Technology | 2014年 / 7卷

关键词：

High hydrostatic pressure; Compression rate; Decompression rate;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris buffer samples. Inoculated samples were subjected to high hydrostatic pressure (HHP) treatments at 700 MPa for 5 min at 4 °C starting temperature with fast, medium, and slow rates of compression and decompression. The objective of this study was to determine the effects of changing rates of compression and decompression on inactivation of S. aureus during HHP processing. Immediate effect of different HHP treatments was not significantly different. However, during subsequent storage in refrigeration, highest microbial inactivation was the result of treatments with fast compression and slow decompression rates in all matrices.

引用

页码：1202 / 1207

页数：5

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