Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/7476
Título: Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions
Autor: Miller, Fátima A.
Ramos, Bárbara F.
Gil, Maria M.
Brandão, T. R. S.
Teixeira, Paula
Silva, C. L. M.
Data: 2011
Editora: Elsevier
Citação: MILLER, Fátima A... [et al.] - Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions. Food Control. ISSN 0956-7135. Vol. 22, n.º 1 (2011), p. 20–26
Resumo: The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal behaviour and all data was fitted with a Gompertz-inspired model. Results demonstrated that, in liquid media, Listeria inactivation is influenced by the temperature profile used. As heating rate increases, the shoulder decreases and the tail effect disappears. If Listeria was in parsley, its heat resistance increased (for identical experimental conditions in broth). Besides model adequacy was proven in all studied situations, the heating rate affected parameters’ precision.
Peer review: yes
URI: http://hdl.handle.net/10400.14/7476
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0956713510001714
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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