The Effects of High-Pressure Processing at Low and Subzero Temperatures on Inactivation of Microorganisms in Frozen and Unfrozen Beef Mince Inoculated with Escherichia coli Strain ATCC 25922

Basit Öğe Kaydı
dc.authoridBulut, Sami/0000-0002-6677-1612
dc.contributor.authorBulut, Sami
dc.date.accessioned2024-06-12T11:03:20Z
dc.date.available2024-06-12T11:03:20Z
dc.date.issued2014
dc.departmentTrakya Üniversitesien_US
dc.description.abstractFrozen and unfrozen beef mince inoculated with Escherichia coli strain ATCC 25922 were exposed to a pressure of 300 MPa for 5 min at different temperatures (-10, -5, 0, 10 and 20 A degrees C). A maximum reduction of 1.5 log in total aerobic count (TAC) was obtained in unfrozen samples at -5 A degrees C, whereas at 20 A degrees C, the reduction was only 0.6 log. Microbial inactivation in beef mince was enhanced by freezing the beef mince prior to pressurization. An average log reduction of 3.0 (SD = 0.2) in both E. coli and TAC was obtained in frozen beef mince treated at -5 A degrees C. The highest bacterial reductions were observed in frozen samples. The extent of bacterial injury was substantially less in frozen samples than unfrozen samples, indicating that the damage inflicted on microorganisms in frozen beef mince by high pressure was irreversible. Lightness (L (*)), redness (a (*)) and yellowness (b (*)) values measured in accordance of Commission Internationale de l'Eclairage (CIE) for all the pressure-treated frozen and unfrozen samples differed slightly from unfrozen control samples (average total colour change, Delta E = 6.1, SD = 1.1). Water-holding capacity (WHC) measured by high-pressure expressed moisture, a new method proposed in this study, showed that freezing the samples prior to pressurization could increase WHC of minced beef. The results suggest that high-pressure processing could be used to make safer traditional raw minced meat products, such as steak tartare and cig kofte, a traditional Turkish dish made with minced beef, bulgur and spices.en_US
dc.description.sponsorshipRepublic of Turkey's Small and Medium Size Enterprises Development Organization-KOSGEB [02229]; Trakya University [TUBAP 2012-113]en_US
dc.description.sponsorshipThis work was supported by the Republic of Turkey's Small and Medium Size Enterprises Development Organization-KOSGEB (Grant no. 02229) and Research Fund of the Trakya University (Project no. TUBAP 2012-113). The author would like to thank to Drs. A. Topuz and A. Kucukcetin for providing E. coli strain ATCC 25922 and I. Damar, N. Onal, T. Sert and C. Pekgirtine for their assistance during the experimental work. Special thanks to C. James for valuable comments during proof reading, which enriched the manuscript.en_US
dc.identifier.doi10.1007/s11947-014-1339-1
dc.identifier.endpage3044en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-84920251687en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3033en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-014-1339-1
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21596
dc.identifier.volume7en_US
dc.identifier.wosWOS:000342488200026en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood And Bioprocess Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh-Pressure Processingen_US
dc.subjectSubzero Temperatureen_US
dc.subjectBeef Minceen_US
dc.subjectColouren_US
dc.subjectHigh Hydrostatic-Pressureen_US
dc.subjectListeria-Innocuaen_US
dc.subjectMicrobial Qualityen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectMeat-Productsen_US
dc.subjectCarpaccioen_US
dc.subjectFoodsen_US
dc.subjectMonocytogenesen_US
dc.subjectCombinationen_US
dc.subjectStabilityen_US
dc.titleThe Effects of High-Pressure Processing at Low and Subzero Temperatures on Inactivation of Microorganisms in Frozen and Unfrozen Beef Mince Inoculated with Escherichia coli Strain ATCC 25922en_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu