Evaluation of citric acid and GDL in the recovery at different pH levels of Clostridium sporogenes PA 3679 spores subjected to HTST treatment conditions

Santos, M.H.Silla; Zarzo, J.Torres

doi:10.1016/0168-1605(95)00035-6

Cited by 10 publications

(5 citation statements)

References 24 publications

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“…Although some organic acids have been extensively studied, there are limited studies on the effects of citric acid. The inhibiting effect of citric acid on bacteria was reported by (Santos & Zarzo, 1996;Brennan et al, 2000). Likewise, lower degree of spoilage was reported among samples stored with citric acid (Schirmer et al, 2009).…”

Section: Introductionmentioning

confidence: 88%

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The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging

Coşansu

Mol

Alakavuk

et al. 2011

Int J of Food Sci Tech

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This study examined the effect of lemon juice on sensory, biochemical and microbiological quality of sous vide (SV)-packaged bonito. Bonitos were salted (0.2%) and divided into two groups. The first group (SV) was vacuum-packaged in a gas barrier plastic pouch, pasteurised (70°C, 10 min) and stored at 4 ± 1°C. The second group [(lemon juice-treated sous vide (LSV)] was treated with lemon juice, vacuum-packaged, pasteurised and stored similarly. LSV samples had lower pH, mesophilic and psychrophilic aerobic counts than SV samples (P < 0.05), and they had better sensory quality. SV samples spoiled on the 35th day, while the LSV samples were acceptable until 49th day of storage. This result shows that treatment with lemon juice increased the acceptability and shelf life of SV packaged bonito for 2 weeks (40%). When compared to several other mild preservation procedures, addition of lemon juice to SV fish is inexpensive and uncomplicated method.

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Section: Introductionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 90%

The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging

Coşansu

Mol

Alakavuk

et al. 2011

Int J of Food Sci Tech

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“…At non optimum recovery conditions, both a decrease in the number of viable cells capable of producing colonies and a decrease in the estimated decimal reduction time are observed. It is generally accepted that the pH of the recovery medium exerts a great influence on the apparent heat resistance of spores: D-values decrease as pH is reduced (Cook and Brown, 1965;Yokoya and York, 1965;Cook and Gilbert, 1968;Mallidis and Scholefield, 1986;Santos and Zarzo, 1996;Lopez et al, 1997). This paper aims to present a simple overall model which takes into account both the effect of the pH of the heating menstruum and that of the recovery medium upon the observed D-value.…”

Section: Introductionmentioning

confidence: 99%

Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus spores

Couvert¹,

Leguérinel²,

Mafart³

1999

International Journal of Food Microbiology

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“…It is generally agreed that there is an optimum temperature of incubation for the cell ratio of recovery (16,36) and the apparent D value (10). Acidification of the recovery medium causes also a reduction in spore recovery and in apparent heat resistance (11,17,33,34,41). The addition of sodium chloride in the recovery medium causes effects similar to those observed with acidification: a reduction of the viability of cells and a lower apparent D value (7,12,22,30,32).…”

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confidence: 99%

Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereus Spores

Coroller¹,

Leguérinel²,

Mafart³

2001

Appl Environ Microbiol

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Spores of Bacillus cereus were heated and recovered in order to investigate the effect of water activity of media on the estimated heat resistance (i.e., the D value) of spores. The water activity (ranging from 0.9 to 1) of the heating medium was first successively controlled with three solutes (glycerol, glucose, and sucrose), while the water activity of the recovery medium was kept near 1. Reciprocally, the water activity of the heating medium was then kept at 1, while the water activity of the recovery medium was controlled from 0.9 to 1 with the same depressors. Lastly, in a third set of experiments, the heating medium and the recovery medium were adjusted to the same activity. As expected, added depressors caused an increase of the heat resistance of spores with a greater efficiency of sucrose with respect to glycerol and glucose. In contrast, when solutes were added to the recovery medium, under an optimal water activity close to 0.98, a decrease of water activity caused a decrease in the estimated D values. This effect was more pronounced when sucrose was used as a depressor instead of glycerol or glucose. When the heating and the recovery media were adjusted to the same water activity, a balancing effect was observed between the protective influence of the solutes during heat treatment and their negative effect during the recovery of injured cells, so that the overall effect of water activity was reduced, with an optimal value near 0.96. The difference between the efficiency of depressors was also less pronounced. It may then be concluded that the overall protective effect of a decrease in water activity is generally overestimated.It has been recognized that the heat resistance of bacterial spores depends on the medium in which the spores are heated. The maximum thermostability of most microorganisms was found in the range of between 0.2 and 0.4 water activity (1,3,27,28,29). In typical ranges of water activities which are found in foodstuffs (a w Ͼ 0.8), the heat resistance of microorganisms generally increases at decreasing water activities. However, the apparent effect of the water activity of the medium on spores or vegetative cells is complicated by the specific effect of solutes which are used as depressors. It is generally agreed that the occurrence of such solutes in the medium reduces the heat resistance of microorganisms. This antagonism between the protective effect of an increase in water activity and the opposite specific effect of depressors can explain conflicting data from various authors.The influence of salt on the thermostability of microorganisms is disputed and depends on the heated type of microorganism. Some authors found no effect of the sodium chloride concentration on the heat resistance of bacteria (9,29,32,42). Others observed a reduced heat resistance of microorganisms at increasing salt concentrations (7,12,22,23). On the contrary, a protective effect of salt was found in several studies (6,14,26,35,38,39,40). Corry (14) deduced from his data that sodium chloride had a therm...

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Evaluation of citric acid and GDL in the recovery at different pH levels of Clostridium sporogenes PA 3679 spores subjected to HTST treatment conditions

Cited by 10 publications

References 24 publications

The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging

The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging

Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus spores

Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereus Spores

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