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This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively.
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dc.contributor.author | Eccoña Sota, Amparo | |
dc.contributor.author | Cap, Mariana | |
dc.contributor.author | Rodriguez, Anabel | |
dc.contributor.author | Szerman, Natalia | |
dc.contributor.author | Speroni Aguirre, Francisco Jose | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.date.accessioned | 2021-04-23T11:20:25Z | |
dc.date.available | 2021-04-23T11:20:25Z | |
dc.date.issued | 2021-04-08 | |
dc.identifier.issn | 0960-3085 | |
dc.identifier.other | https://doi.org/10.1007/s11947-021-02648-5 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/9166 | |
dc.identifier.uri | https://link.springer.com/article/10.1007%2Fs11947-021-02648-5 | |
dc.description.abstract | This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Springer | |
dc.relation | info:eu-repograntAgreement/INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos. | |
dc.relation | info:eu-repograntAgreement/INTA/PNAIyAV-1130042/AR./Herramientas y sistemas para la gestión de la calidad integral. | |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Food and Bioprocess Technology 14 : 1-5 (May 2021) | es_AR |
dc.subject | Hydrostatic Pressure | eng |
dc.subject | Presión Hidrostática | es_AR |
dc.subject | Escherichia coli | es_AR |
dc.subject | Minced Meat | eng |
dc.subject | Carne Picada | es_AR |
dc.subject | Beef | eng |
dc.subject | Carne de Res | es_AR |
dc.subject.other | High Hydrostatic Pressure | eng |
dc.subject.other | Alta Presión Hidrostática | es_AR |
dc.subject.other | Shiga toxin-producing Escherichia coli | eng |
dc.subject.other | Escherichia coli productora de toxina Shiga | es_AR |
dc.subject.other | Beef Patty Formulation | eng |
dc.subject.other | Formulación de Hamburguesa de Ternera | es_AR |
dc.title | Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7 | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | Instituto de Investigación de Tecnología de Alimentos (ITA) | es_AR |
dc.description.fil | Fil: Eccoña Sota, Amparo. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Speroni Aguirre, Francisco José. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (UNLP - CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina. | es_AR |
dc.description.fil | Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Speroni Aguirre, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina. | |
dc.subtype | cientifico |
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