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Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp
Journal of Near Infrared Spectroscopy ( IF 1.8 ) Pub Date : 2020-03-29 , DOI: 10.1177/1082013220913357
Almadalia Velasco-Hernández, Crescenciano Saucedo-Veloz, Martha Elva Ramírez-Guzmán, Sergio Humberto Chávez-Franco, Salvador Valle-Guadarrama, Daniela Saucedo-Reyes

Soursop (Annona muricata L.) is a commercially important tropical fruit, whether fresh or processed as a pasteurized or frozen pulp used to prepare juice, drinks, nectar, ice cream, popsicles, and desserts. Besides preserving quality, another preoccupation in the processing of fruit pulps is product safety. Several studies show the association between pulp processing and the development of various microorganisms; however, few have focused on the association between L. monocytogenes and the pulp of sour fruits. The objective was to evaluate the effect of moderate thermal treatments on the inactivation of L. monocytogenes and the physicochemical properties in soursop pulp in order to determine the best processing conditions that will allow to maintain quality as well as to achieve an adequate level of safety. Thermal inactivation kinetics were obtained for L. monocytogenes inoculated in soursop pulp at five levels of temperature (50, 52.5, 55, 57.5, and 60 ℃) and different exposure times (0–60 min). The survival curves did not suggest a log-linear relationship, and were, consequently, fitted to the modified Gompertz equation. The results indicated that the modified Gompertz equation provided an acceptable goodness of fit. Five-log10 cycles reductions of L. monocytogenes were achieved at 50 ℃/60 min, 52.5 ℃/16 min, 55 ℃/10 min, 57.5 ℃/5 min, and 60 ℃/1.25 min. These 5-log10 treatments applied to the soursop pulp indicated that the soursop pulp showed changes in the color parameters and a decrease in the content of total sugars, reducing sugars, ascorbic acid, total phenols, and pH.



中文翻译:

中度热处理对李斯特菌单核细胞增生李斯特氏菌的失活和理化性质的影响

番荔枝Annona muricata L.)是一种商业上重要的热带水果,无论是新鲜的还是作为巴氏灭菌或冷冻的果肉加工而成,用于制备果汁,饮料,花蜜,冰淇淋,冰棍和甜点。除了保持质量外,果肉加工中的另一个重点是产品安全性。多项研究表明纸浆加工与各种微生物的发展之间存在关联。然而,很少有人关注单核细胞增生李斯特菌和酸果肉之间的联系。目的是评估适度热处理对单核细胞增生李斯特菌灭活的影响酸浆的理化特性,以确定最佳加工条件,以保持质量并达到足够的安全性。在5个温度水平(50、52.5、55、57.5和60℃)和不同暴露时间(0-60分钟)下,在同味果肉中接种了单核细胞增生李斯特菌,获得了热灭活动力学。生存曲线未显示出对数线性关系,因此与修正的Gompertz方程拟合。结果表明,改进的Gompertz方程可提供令人满意的拟合优度。在50℃/ 60分钟,52.5℃/ 16分钟,55℃/ 10分钟,57.5℃/ 5分钟和60℃/ 1.25分钟时,单核细胞增生李斯特菌减少了5个对数10个周期。这5对数对酸味果肉进行的10次处理表明,酸味果肉的颜色参数发生了变化,总糖,还原糖,抗坏血酸,总酚和pH值均下降。

更新日期:2020-04-10
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