Significance of Staphylocoagulase in Food Microbiology: A Review

Ocasio, Wilfredo; Fung, Daniel Y. C.

doi:10.1111/j.1745-4565.1984.tb00484.x

Cited by 1 publication

(2 citation statements)

References 88 publications

(67 reference statements)

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“…The temperature was measured at 1-min intervals and temperature distribution was plotted. Based on the heat penetration results and known times to inactivate Clostridium sporogenes SC220-4, the thermal process time was calculated for the baby food (Lynt and others 1981;Myseth 1985;BAM 2001;Ocasio 2008). To build sufficient pressure in the retort to reach 121 • C took 5 min.…”

Section: Sample Manufacturementioning

confidence: 99%

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Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

Desantos¹,

Bechtel²,

Smiley³

et al. 2010

Journal of Food Science

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Baby food was formulated from sockeye salmon (puree alone, puree + chunks, puree + pink row, puree + pink row + chunks, puree + red row, puree + red roe + chunks). In the 1st study, physical (pH, instrumental color, water activity) and descriptive sensory (odor, flavor, texture, visual color) characteristics were determined. Samples containing roe were lighter and less red (by approximately 3 to 4 a* units) than formulations without roe regardless of the type of roe added. Visual pink color followed the same trend. Formulations with roe, both pink and sockeye, were almost twice as fibrous as formulations without roe. Salmon flavor was stronger in samples containing roe from sockeye salmon. In the 2nd study, retort processed samples were stored at room temperature for 6 mo. Sweaty odor decreased over storage time. Visual cream-brown color correlated with L*, a*, b*, and chroma values (r =-0.80, 0.75, 0.80, and 0.84, respectively). TBARS values of all samples were < 0.35 mg MDA/kg and declined after month 0 indicating that these products were oxidatively stable. Overall, adding roe to these products lightened them and increased fibrous texture. Samples containing sockeye salmon roe had stronger salmon flavor. Once retort processed, these products were quite stable in terms of color, odor, and TBARS. Potential nutrient contributions of this type of product to the infant diet warrant additional research.

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Section: Sample Manufacturementioning

confidence: 99%

“…The time was calculated to produce a 5 log reduction of C. sporogenes based on the time required for samples to attain the required temperature (118 to 121 • C) at the cold point (based on heat pen-etration studies) plus known times to achieve a 1 log reduction (BAM 2001;Ocasio 2008). Pressure was released over a 13 min period.…”

Section: Sample Manufacturementioning

confidence: 99%