The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food"

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F16%3A39901551" target="_blank" >RIV/00216275:25310/16:39901551 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/16:43875135

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food"

Original language description

The assessment of the effect of dehydration temperatures (40 oC, 50 oC, and 60 oC) on the microbiological quality, antioxidant activity and oxidative stability of lipids of buckwheat-based inimally processed "raw food" (MPRF) was performed. Buckwheat flakes with various ingredients were soaked in sterile distilled water for 20 h, then MPRF samples were formed and dehydrated at constant temperature. Total viable counts, coliform, fungi, yeasts and aerobic spore-forming bacteria counts were evaluated in dehydrated products. While fungi were effectively reduced at all drying temperatures, higher total viable and coliform counts were found in MPRF samples after drying at 40 oC and 50 oC. Generally, antioxidant activity of MPRF samples did not significantly differ, and superoxide dismutase activity remained constant with the increase of drying temperature. The inhibition of lipid peroxidation was significantly higher in MPRF samples dehydrated at 40 oC than in those dehydrated at higher temperatures. Lipid oxidation stability measured by peroxide value, conjugated dienes content and thiobarbituric acid-reactive substances assay was not substantially affected during the dehydration process. Preparing MPRF by dehydration at 40 oC and 50 oC was considered as representing a microbial hazard whereas overall antioxidant activity was found to be minimally influenced by the dehydration temperatures.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Volume of the periodical

55

Issue of the periodical within the volume

4

Country of publishing house

SK - SLOVAKIA

Number of pages

9

Pages from-to

352-360

UT code for WoS article

000390335200008

EID of the result in the Scopus database

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