Effect of high-pressure processing and nisin on microbial inactivation and quality of avocado dressing

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dc.contributor.authorÖner, Manolya Eser
dc.date.accessioned2021-02-19T21:16:58Z
dc.date.available2021-02-19T21:16:58Z
dc.date.issued2020
dc.departmentALKÜ
dc.descriptiononer, manolya eser/0000-0003-4237-437X
dc.description.abstractThe 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.
dc.identifier.doi10.13031/trans.13879
dc.identifier.endpage1107en_US
dc.identifier.issn2151-0032
dc.identifier.issn2151-0040
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpage1099en_US
dc.identifier.urihttps://doi.org/10.13031/trans.13879
dc.identifier.urihttps://hdl.handle.net/20.500.12868/604
dc.identifier.volume63en_US
dc.identifier.wosWOS:000563779500028
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÖner, Manolya Eser
dc.language.isoen
dc.publisherAmer Soc Agricultural & Biological Engineers
dc.relation.ispartofTransactions of the Asabe
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectColor
dc.subjectEscherichia coli
dc.subjectHigh-pressure processing
dc.subjectListeria innocua
dc.subjectNisin
dc.subjectViscosity
dc.titleEffect of high-pressure processing and nisin on microbial inactivation and quality of avocado dressing
dc.typeArticle

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