2010
DOI: 10.1016/j.foodcont.2010.01.006
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Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products

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Cited by 30 publications
(10 citation statements)
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“…The non-pathogenic L. innocua has a high phenotypic similarity to L. monocytogenes and is often used as a substitute organism when studying L. monocytogenes. Some strains of L. innocua have been found to be more heat resistant than L. monocytogenes (Lorentzen, Ytterstad, Olsen, & Skjerdal, 2010). However, both species share ecological niches (Hudecova, Buchtova, & Steinhauserova, 2010), show no differences in growth patterns (McLaughlin, Casey, Cotter, Gahan, & Hill, 2011), or no differences in response to the use of MA packaging (Hugas, Pagés, Garriga, & Monfort, 1998), thus making L. innocua a suitable, yet more conservative, surrogate for studying effect of processing on L. monocytogenes.…”
Section: Microbial Load and Packaging Technologymentioning
confidence: 99%
“…The non-pathogenic L. innocua has a high phenotypic similarity to L. monocytogenes and is often used as a substitute organism when studying L. monocytogenes. Some strains of L. innocua have been found to be more heat resistant than L. monocytogenes (Lorentzen, Ytterstad, Olsen, & Skjerdal, 2010). However, both species share ecological niches (Hudecova, Buchtova, & Steinhauserova, 2010), show no differences in growth patterns (McLaughlin, Casey, Cotter, Gahan, & Hill, 2011), or no differences in response to the use of MA packaging (Hugas, Pagés, Garriga, & Monfort, 1998), thus making L. innocua a suitable, yet more conservative, surrogate for studying effect of processing on L. monocytogenes.…”
Section: Microbial Load and Packaging Technologymentioning
confidence: 99%
“…The T2 time of surimi gels with curdlan under high-temperature treatment Low-field NMR (LF-NMR) technology can be used to assay the moisture distribution and state of products during the storage process at the molecular level, which can accurately reflect the moisture migration state in foods. Choi and Kerr [46] studied the moisture content and molecular liquidity of wheat starch through [1] H-NMR, which has been widely used in the study of moisture content in meat muscle. [47] NMR transverse relaxation is related to WHC and can be used as an important indicator to assess the WHC of surimi gel.…”
Section: Microstructure Of Surimi Gels With Curdlanmentioning
confidence: 99%
“…In recent years, consumers have demanded more convenient foods, including ready-to-eat (RTE) products, which do not require any preparation before consumption. [1] Surimi has distinct gelling properties and can be used as a food base in RTE seafood products because it is a concentrate of saltsoluble myofibrillar proteins. [2] Surimi gel, prepared from deboned and washed fish paste, has been used to produce restructured seafood analogs or gel-based food products, such as Japanese traditional gels, called 'Kamaboko'.…”
Section: Introductionmentioning
confidence: 99%
“…So, some new desalted cod products found in the market present microbiological quality problems that are probably related to the desalting method (Pedro and others 2004). For this reason, some work has been carried out on the microbiota of desalted products (Vilhelmsson and others 1996; Pedro and others 2002a; Bjørkevoll and others 2003; Rodrigues and others 2003; Pedro and others 2004; Lorentzen and others 2010a,b, 2011).…”
Section: Processingmentioning
confidence: 99%