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dc.creatorRajković, Andreja
dc.creatorTomašević, Igor
dc.creatorDe Meulenaer, Bruno
dc.creatorDevlieghere, Frank
dc.date.accessioned2020-12-17T22:01:45Z
dc.date.available2020-12-17T22:01:45Z
dc.date.issued2017
dc.identifier.issn0956-7135
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4470
dc.description.abstractPulsed UV light (PL) applied at a fluence of 3 J/cm(2) was effective to reduce Listeria monocytogenes, Escherichia coli 0157:H7, Salmonella Typhimurium and Staphylococcus aureus for 2.24, 2.29, 2.25 and 2.12 log CFU/g on the surface of dry fermented salami. Further increase in the fluence of PL treatment did not increase levels of microbial inactivation. However, the time interval between the contamination and PL treatment was found to have a significant impact on the efficacy of PL treatment and should be kept as short as possible. After initial PL treatment slices of fermented salami were packed in vacuum or in 80%CO2/20%N-2 modified atmosphere and stored at 4 degrees C to investigate the effect of PL treatment on protein and lipid oxidation as the shelf life of fermented salami is not usually limited by microbial deterioration, but by chemical and sensory alterations. In this study observed lipid oxidation values for PL treated vacuum and modified atmosphere packed fermented salami slices fall within the acceptable threshold for the rancid odor, except for the sample treated with the highest fluence tested (15 J/cm(2)), packed in modified atmosphere and kept in cold storage for 9 weeks (1.23 mg MDA/kg). All values were below the threshold for rancid flavor, too. The significant rise in protein oxidation of PL treated fermented salami slices, perceived as 28% increase of carbonyl content compared to untreated samples, was observed only after 9 weeks of cold storage in both vacuum and modified atmosphere packed samples. The results of chemical analysis are in agreement with previously published results of sensory analysis. Current results show the applicability of PL to improve microbial safety of sliced fermented salami that are prone to cross-contamination without affecting quality attributes by lipid and protein oxidation.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationErasmus Mundus Partnership Action 2 program Basileus
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.relationEU FP6 Project "Pathogen Combat"
dc.rightsrestrictedAccess
dc.sourceFood Control
dc.subjectPulsed lighten
dc.subjectDecontaminationen
dc.subjectMicrobial safetyen
dc.subjectQualityen
dc.subjectMeat processingen
dc.subjectPathogensen
dc.subjectEnterotoxinen
dc.subjectProteinen
dc.subjectLipiden
dc.subjectOxidationen
dc.titleThe effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical qualityen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage837
dc.citation.other73: 829-837
dc.citation.rankaM21
dc.citation.spage829
dc.citation.volume73
dc.identifier.doi10.1016/j.foodcont.2016.09.029
dc.identifier.scopus2-s2.0-84998953939
dc.identifier.wos000405537400009
dc.type.versionpublishedVersion


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