Effect of cold atmospheric plasma processing on Listeria monocytogenes inactivation and on quality attributes of smoked salmon
2012
Calvo, T. (University of León (Spain). Department of Food Hygiene and Technology) | Alvarez-Ordóñez, A. (University of León (Spain). Department of Food Hygiene and Technology) | González-Raurich, M. (University of León (Spain). Department of Food Hygiene and Technology) | Bernardo, A. (University of León (Spain). Department of Food Hygiene and Technology) | Prieto, M. (University of León (Spain). Department of Food Hygiene and Technology) | López, M. (University of León (Spain). Department of Food Hygiene and Technology)
A wide variety of raw and processed foods such as fish and fish products have been associated with sporadic cases and outbreaks of human listeriosis. Occurrence of L. monocytogenes in smoked salmon has been frequently reported and hence it constitutes a public health concern because the product is usually consumed without any further cooking. A promising, relatively unexplored decontamination physical technology is cold atmospheric pressure plasma (CAP), which operates at temperatures close to room temperatures and atmospheric pressure. Plasma is a partially ionized gas consisting of ions, electrons, UV photons and reactive species such as radicals, excited atoms and molecules, generated by excitation of gas by means of electric discharges. Several studies have been carried out in order to evaluate its efficacy in different foods showing varying results in the degree of L. monocytogenes inactivation (Critzer et al., 2007; Song et al., 2009; Kim et al., 2011; Lee et al., 2011). Moreover, little is known about its impact on chemical, physical and organoleptic food properties. Therefore, the objective of the present work was to evaluate the efficacy of CAP processing for the inactivation of L. monocytogenes, at different levels of inoculation, on abiotic surfaces and smoked salmon and to determine its impact on salmon quality in terms of colour and other sensory attributes.
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