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

Kód výsledku v 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>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Agricultura tropica et subtropica

ISSN

0231-5742

e-ISSN

—

Svazek periodika

44

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

190-196

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—