Effect of high-pressure processing and nisin on microbial inactivation and quality of avocado dressing
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Amer Soc Agricultural & Biological Engineers
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effect of high-pressure processing (HPP) (200, 300, 400, 500, and 600 MPa) and nisin (0, 100, and 200 ppm) on L. innocua and E. coli inactivation and on the color, pH, TSS, and viscosity of avocado dressing was investigated. HPP at 600 MPa for 3 min resulted in 7 log CFU mL(-1) reductions of both L. innocua and E. coli in avocado dressing. Combining HPP at <= 500 MPa with 100 ppm nisin exhibited significant additional L. innocua and E. coli inactivation, indicating high synergy between HPP and nisin. Pressure levels up to 600 MPa did not affect the color, pH, and total soluble solids of avocado dressing. The avocado dressing followed pseudoplastic flow behavior, and the viscosity of the samples decreased with increasing pressure and temperature. HPP was effective in controlling E. coli and L. innocua in avocado dressing without significant quality loss.
Açıklama
oner, manolya eser/0000-0003-4237-437X
Anahtar Kelimeler
Color, Escherichia coli, High-pressure processing, Listeria innocua, Nisin, Viscosity
Kaynak
Transactions of the Asabe
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
63
Sayı
4
