EFFECT OF HIGH PRESSURE TREATMENT ON LISTERIA INNOCUA IN DRY CURED FERMENTED MEAT PRODUCTS

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41610%2F11%3A54385" target="_blank" >RIV/60460709:41610/11:54385 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
EFFECT OF HIGH PRESSURE TREATMENT ON LISTERIA INNOCUA IN DRY CURED FERMENTED MEAT PRODUCTS
Original language description
The aim of this experimental work was to study the effect of pressure and time in fermented meat products of Czech origin inoculated with Listeria innocua. Physico-chemical characteristics (pH and aw) were measured before pressure treatment. Dry-cured fermented ham - pršut neck and striploin were inoculated with Listeria innocua (strain 4030 CCM) at a level of approximately 106 cfu.g-1. Vacuum packaged samples were treated by combination of pressure (400, 450, 500, 600 MPa) and time (1.5; 3; 6; 10 and 20 min). Organoleptic evaluation was performed before and after high pressure treatment. High pressure had a bactericidal effect on L. innocua: reduction higher than 5 log units was observed at a pressure of 600 MPa and time 20 min without organoleptic changes. These results have shown that high pressure treatment can enhance the microbiological quality of dry cured fermented ham.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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