Indicators of Food Microbial Quality and Safety

Jay, James M.

doi:10.1007/978-1-4615-4427-2_20

Cited by 9 publications

(4 citation statements)

References 64 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Significant increase (p<0.05) in pH was observed in all the samples, i.e., untreated and treated samples during refrigerated storage, while the increase in pH was significantly (p<0.05) lesser in 600-and 300-MPa treated compared to untreated samples. Increase in pH during storage may be due to tissue breakdown and accumulation of metabolites by bacterial action on protein and amino acids (Jay 2000). The increase in pH by HPP (200 to 800 MPa at 20°C for 20 min) has been reported for Cod (Angsupanich and Ledward 1998) and turkey (Angsupanich et al 1999) which was linked to protein denaturation.…”

Section: Resultsmentioning

confidence: 97%

“…Psychrotrophic bacteria such as Pseudomonas spp. are dominant at refrigeration temperatures and considered as one of the main spoilage microorganisms in meat and poultry (Jay 2000). Lactic acid bacteria (LAB) are the prevailing microorganisms in chill-stored fresh meat packaged under vacuum or in modified atmosphere with increased CO 2 .…”

Section: Effect Of Hpp On Microbiology Quality Of Chevonmentioning

confidence: 99%

See 1 more Smart Citation

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

View full text Add to dashboard Cite

The quality parameters of chevon pertaining to physico-chemical and microbiological characteristics due to high-pressure processing (HPP) have been studied. Prepacked meat pieces were subjected to HPP at selected pressures of 300 and 600 MPa for 5 and 10 min at 28±2°C. Changes in pH, texture, water activity, color, myoglobin, oxymyoglobin, metmyoglobin, microbial profile, and lipid peroxidative parameters in terms of non-heme iron and thiobarbituric acid reactive substance (TBARS) values after HPP and refrigerated storage (4±1°C) were examined for a period of 30 days. No statistically significant change was observed in the pH initially, but during 5-15 days of storage, treated samples recorded an increase in pH compared to control. Textural characteristics in terms of hardness and springiness revealed a significant (p<0.05) increase due to HPP and subsequent reduction during storage. Significant increase (p<0.05) in hunter color values of L* and b* and significant (p<0.05) decrease in a* were observed with increase in pressure treatments during storage. The percentage of oxymyoglobin has shown significant (p<0.05) reduction of 16 % with respect to control at 300 MPa. HPP at 600 MPa also produced significant (p<0.05) reduction of 40 and 24 % in oxymyoglobin compared to control and 300-MPa treated samples, respectively. HPP at 300 and 600 MPa significantly increased (p<0.05) the non-heme iron and TBARS values initially and during refrigerated storage. These two chemical markers exhibited a correlation coefficient of r 2 =0.95. Microbial profile revealed better shelf life in terms of safety and quality characteristics due to HPP. Even though changes in physico-chemical parameters were observed in 300-MPa chevon samples, it was significantly (p<0.05) lower than that of 600-MPa samples and produced a shelf life of 25 days at refrigerated storage. Studies revealed the potential of applying HPP for the development of readyto-eat meat products by optimizing threshold pressure coupled with identification of proper additives which can suppress the undesirable chemical changes.

show abstract

Section: Resultsmentioning

confidence: 97%

Section: Effect Of Hpp On Microbiology Quality Of Chevonmentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…Elevadas contagens deste grupo podem indicar níveis significativos de enteropatógenos, como Salmonella spp. (JAY, 2000;EISEL;LINTON;MURIANA, 1997;GILL;MCGINNIS;BADONI, 1996).…”

Section: Análises Microbiológicasunclassified

Açúcar Mascavo: Agricultura Familiar, Qualidade E Processo De Produção

Carvalho¹,

Silva²,

Assis³

2021

Investigação Científica No Campo Da Engenharia E Da Tecnologia De Alimentos 2

View full text Add to dashboard Cite

Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

show abstract

“…Lower D 10 values indicate greater sensitivity of the organism in question. Bacteria are more resistant to irradiation during latency and more sensitive as they enter the logarithmic growth phase and reach the lowest resistance at its end 15 . Gram-negative bacteria are generally more sensitive than the Gram-positive vegetative cells.…”

Section: Areas Of Applicationmentioning

confidence: 99%

Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

2017

View full text Add to dashboard Cite

Development of shelf stable meat and meat products is a challenging task due to physico-chemical, microbiological and sensory alterations during storage. Lot of thrust is being given in the application of radiation processing in meat sector due to its microbial safety. Maintaining and delivering quality and safety products both in civilian and service sectors is the need of the hour. Even though irradiation can ensure complete microbial sterility it can lead to lipid and protein oxidation due to the formation of free radicals which can cause flavour changes. Several studies on the usage of natural antioxidants which can arrest these changes have been reported. Irradiation can find excellent applications in the extension of shelf life of chilled and non chilled carcasses and birds in service sectors. There are several radiation processing plants in India commissioned in the private sector which can also be utilised by Armed forces for extending the shelf life of whole carcass and birds with an extension of shelf life. This will be of great significance to the defence forces.

show abstract

Indicators of Food Microbial Quality and Safety

Cited by 9 publications

References 64 publications

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Açúcar Mascavo: Agricultura Familiar, Qualidade E Processo De Produção

Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

Contact Info

Product

Resources

About