Application of high-pressure processing and nisin to mechanically recovered poultry meat for microbial decontamination
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| Title: | Application of high-pressure processing and nisin to mechanically recovered poultry meat for microbial decontamination |
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| Authors: | Yuste, J.1, Pla, R.1, Capellas, M.1, Mor-Mur, M. montserrat.mor-mur@uab.es |
| Source: | Food Control. Sep2002, Vol. 13 Issue 6/7, p451. 5p. |
| Subjects: | Meat contamination, Nisin, Food microbiology |
| Abstract: | The combined effect of high-pressure, nisin and acidification on the mesophilic and psychrotrophic microbiota of mechanically recovered poultry meat (MRPM) was evaluated. Nisin (0, 12.5, 100 and 200 ppm) and 1% of glucono-delta-lactone were added to MRPM. Samples were treated by combinations of pressure (350 and 450 MPa), time (5 and 15 min) and temperature (−20 and 20 °C). Both alone or in combination with nisin, pressurization at 20 °C was more lethal than that at −20 °C. The significantly highest decreases in counts occurred in samples with 200 ppm of nisin treated at 450 MPa: 5.3 log CFU/g for mesophiles and above 7.5 log CFU/g (nondetected growth) for psychrotrophs. So, this combined treatment can improve the safety and shelf-life of MRPM. [Copyright &y& Elsevier] |
| Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 7857914 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Application of high-pressure processing and nisin to mechanically recovered poultry meat for microbial decontamination – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Yuste%2C+J%2E%22">Yuste, J.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Pla%2C+R%2E%22">Pla, R.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Capellas%2C+M%2E%22">Capellas, M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Mor-Mur%2C+M%2E%22">Mor-Mur, M.</searchLink><i> montserrat.mor-mur@uab.es</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Control%22">Food Control</searchLink>. Sep2002, Vol. 13 Issue 6/7, p451. 5p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Meat+contamination%22">Meat contamination</searchLink><br /><searchLink fieldCode="DE" term="%22Nisin%22">Nisin</searchLink><br /><searchLink fieldCode="DE" term="%22Food+microbiology%22">Food microbiology</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The combined effect of high-pressure, nisin and acidification on the mesophilic and psychrotrophic microbiota of mechanically recovered poultry meat (MRPM) was evaluated. Nisin (0, 12.5, 100 and 200 ppm) and 1% of glucono-delta-lactone were added to MRPM. Samples were treated by combinations of pressure (350 and 450 MPa), time (5 and 15 min) and temperature (−20 and 20 °C). Both alone or in combination with nisin, pressurization at 20 °C was more lethal than that at −20 °C. The significantly highest decreases in counts occurred in samples with 200 ppm of nisin treated at 450 MPa: 5.3 log CFU/g for mesophiles and above 7.5 log CFU/g (nondetected growth) for psychrotrophs. So, this combined treatment can improve the safety and shelf-life of MRPM. [Copyright &y& Elsevier] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/S0956-7135(01)00071-8 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 5 StartPage: 451 Subjects: – SubjectFull: Meat contamination Type: general – SubjectFull: Nisin Type: general – SubjectFull: Food microbiology Type: general Titles: – TitleFull: Application of high-pressure processing and nisin to mechanically recovered poultry meat for microbial decontamination Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Yuste, J. – PersonEntity: Name: NameFull: Pla, R. – PersonEntity: Name: NameFull: Capellas, M. – PersonEntity: Name: NameFull: Mor-Mur, M. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2002 Type: published Y: 2002 Identifiers: – Type: issn-print Value: 09567135 Numbering: – Type: volume Value: 13 – Type: issue Value: 6/7 Titles: – TitleFull: Food Control Type: main |
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