THERMAL DEATH TIMES OF YEAST IN OIL AND MOVEMENT OF THE YEAST BETWEEN THE OIL AND WATER PHASES OF FRENCH DRESSING<sup>1</sup>

Zuccaro, John B.; Powers, John J.; Morse, Roy E.; Mills, W. C.

doi:10.1111/j.1365-2621.1951.tb17345.x

Cited by 8 publications

(2 citation statements)

References 18 publications

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“…Studies on heat resistance carried out on fish with different fat contents and in broth have concluded that a greater fat content in fish (i.e., 20% as opposed to 0.5%) acts as a protecting agent in the heat resistance of pathogenic microorganisms such as L. monocytogenes and E. coli (Mackey and Bratchell 1989;Ben Embarek and Huss 1993). Previously, Zuccaro et al (1951) had demostrated that fat can act as a protecting agent and that microorganisms can cross the interface between the fat and aqueous phases to grow out under more favorable conditions. However (Mackey et al 1990;Buncic et al 1992) two other studies carried out on ground beef with the same percentage of fat (20%) showed that no significant protective effect of fat could be demonstrated.…”

Section: Fig 5 Evolution Of Enterobacteriaceae Counts In Salmon Andmentioning

confidence: 99%

Microbiological and Nutritional Quality of Sous Vide or Traditionally Processed Fish: Influence of Fat Content

García-Linares¹,

González‐Fandos²,

García-Fernández³

et al. 2004

Journal of Food Quality

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Sous vide technology, which implies vacuum packaging, pasteurization and storage at a chill temperature, also implies a challenge to obtain a balance between an extended shelf life and microbiological safety of the product with a fresh-like appearance and a high nutritional value. The aim of this work was to determine the effect of fat content of two fish species (salmon and trout) on survival of mesophilic, psychrotrophic, Enterobacteriaceae, Micrococaceae and anaerobes during sous vide cooking and their control during chilled storage for 3, 20 and 45 days. Proximate and fatty acid composition was also determined using a traditional cooking method. Analyses were undertaken comparatively with the same culinary technique for sous vide and traditionally cooked fish. Higher fat levels in all products resulted in fewer microbial reductions. In order to establish adequate pasteurization (temperature/time) combinations for the assurance of microbial quality and shelf life of sous vide processed fish, fat content and fatty acid composition of food should be considered.

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Section: Fig 5 Evolution Of Enterobacteriaceae Counts In Salmon Andmentioning

confidence: 99%

Microbiological and Nutritional Quality of Sous Vide or Traditionally Processed Fish: Influence of Fat Content

García-Linares¹,

González‐Fandos²,

García-Fernández³

et al. 2004

Journal of Food Quality

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“…in outside diameter, and sealed. The tubes were submerged in a constanttemperature water bath f o r the desired lengths of time i n accordance with methods developed for microbial studies (10,12,16,83,41). The tubes were immediately cooled in an ice-water bath a t the end of the heating periods.…”

mentioning

confidence: 99%

THE THERMAL DESTRUCTION OF PECTIC ENZYMES IN GRAPEFRUIT JUICE ^a,^b

Pratt

Powers

1953

Journal of Food Science

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Factors influencing the occurrence of gelation and clarification of frozen citrus concentrates and means of preventing these defects have been studied by a number of investigators (4,5,16,33,34,37,38). Rouse (37) reported that gelation was caused by pectinesterase (PE ) demethylating pectin t o form low-methoxyl pectin which, in the presence of a sufficient concentration of polyvalent cations, reacted to form a pectinate gel. Wenzel, Moore, Rouse, and Atkins (40) pointed out that the pectin content, PE activity, and the concentration of polyvalent cations in citrus concentrates were major factors associated with gel formation. They demonstrated that gelation and clarification could be prevented by storing the product a t o r below -18"C.(OoF.) or by thermal inactivation of PE in the unconcentrated juice. Moore, Huggart, and Hill (33) showed that unpasteurized, concentrated grapefruit and orange juice stored €or 6 months at -7", Oo, and 4.4"C.(2Oo, 32", and 40°F.) gelled o r clarified.According to Phaff and Joslyn (35) the action of P E was first described by Fri5my in 1840 who observed that when juice from young carrots was. mixed with pectin solution, gel formation invariably took place. Baker (6) and Kertesz (26) have summarized the results of several investigators who have studied enzyme deesterification of pectin, factors influencing the characteristics of low methoxyl-metallic pectinate gels, and the uses t G which low methoxyl gels may be put.Cruess (15) was among the first to report gelation and clarification of citrus juices. While working with orange juice he observed a sample that gelled, later the gel coagulated and settled out carrying the suspended particles of fruit with it, leaving the juice clear. He also demonstrated that pasteurization would prevent settling out of the suspended particles. Joslyn and Marsh (20) and Joslyn and Sedky (22) demonstrated that pectic enzymes were responsible for clarification. Loeffler (27) reported that PE enzymic changes occur rapidly in orange juice. Kertesz (24,25,26) has. studied the clarifying action of tomato P E thoroughly.Clarification of fruit juices may also occur as the result of depolymerizing enzymes. McColloch and Kertesz (3f) found an enzyme in tomatoes, which they called tomato pectic acid depolymerase (PD), which under certain conditions could cause clarification of tomato juice o r reduce the viscosity of tomato pulp (28,32,32). Pectin-polygalacturonase (PG) of "Journal Series Paper No. 4, College Agricultural Experiment Station, University of Georgia, Athens, .Georgia bA portion of a thesis submitted by Dan E. P r a t t to the Graduate Faculty, University of Georgia, June 1, 1952, in partial fulfillment of the requirements for the degree, Master of Science in Agriculture.152

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Mikroorganismen

Christophersen¹

1955

Temperatur Und Leben

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THERMAL DEATH TIMES OF YEAST IN OIL AND MOVEMENT OF THE YEAST BETWEEN THE OIL AND WATER PHASES OF FRENCH DRESSING¹

Cited by 8 publications

References 18 publications

Microbiological and Nutritional Quality of Sous Vide or Traditionally Processed Fish: Influence of Fat Content

Microbiological and Nutritional Quality of Sous Vide or Traditionally Processed Fish: Influence of Fat Content

THE THERMAL DESTRUCTION OF PECTIC ENZYMES IN GRAPEFRUIT JUICE ^a,^b

Mikroorganismen

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THERMAL DEATH TIMES OF YEAST IN OIL AND MOVEMENT OF THE YEAST BETWEEN THE OIL AND WATER PHASES OF FRENCH DRESSING1

Cited by 8 publications

References 18 publications

Microbiological and Nutritional Quality of Sous Vide or Traditionally Processed Fish: Influence of Fat Content

Microbiological and Nutritional Quality of Sous Vide or Traditionally Processed Fish: Influence of Fat Content

THE THERMAL DESTRUCTION OF PECTIC ENZYMES IN GRAPEFRUIT JUICE a, b

Mikroorganismen

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Product

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THERMAL DEATH TIMES OF YEAST IN OIL AND MOVEMENT OF THE YEAST BETWEEN THE OIL AND WATER PHASES OF FRENCH DRESSING¹

THE THERMAL DESTRUCTION OF PECTIC ENZYMES IN GRAPEFRUIT JUICE ^a,^b