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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The purposes of this study was to investigate the effect of high pressure processing (HPP) on a sterilization and microbiological shelf-life of commercial beef patties by varying the pressure level (200, 300, 400, and 500 MPa), treatment time (0-10 min), and storage period (0-16 day at 4oC). The HPP treatment of 200 MPa were ineffective, however the treatment of 300, 400, and 500 MPa reduced the bacterial count by 0.61-1.16, 1.11-1.69, and 2.73-3.86 log (CFU/g), respectively. During 16 days of storage, the viable cell numbers in beef patties treated with 400 and 500 MPa were substantially lower than those in the non-treated control. The control count reached 6.6 log CFU/g after 16 days at 4oC, but after the same storage time, the counts in HPP-treated samples of 400 and 500 MPa were 4.7 and 3.1 log CFU/g, respectively. After an HPP treatment of 200-500 MPa, the pH values were approximately 5.83-6.28. During the 16 days of storage, the pH values in the samples of 400-500 MPa were maintained at initial levels throughout the storage period, regardless of treatment time for HPP.
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참고문헌 (22)
참고문헌 신청
Aymerich T / 2008 / Decontamination technologies for meat products / Meat Sci. 78:114~129
Bindu J / 2013 / Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage / Innovative Food Sci. Emerg. Technol. 17:37~42
Cheah PB / 1996 / High pressure effects on lipid oxidation in minced pork / Meat Sci. 43:123~134
Cheftel JC / 1997 / Effects of high pressure on meat: A review / Meat Sci. 46:211~236
Douzals JP / 1996 / Microscopic study of starch gelatinization under high hydrostatic pressure / J. Agric. Food Chem. 44:1403~1408
Bindu J / 2013 / Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage / Innovative Food Sci. Emerg. Technol. 17:37~42
Cheah PB / 1996 / High pressure effects on lipid oxidation in minced pork / Meat Sci. 43:123~134
Cheftel JC / 1997 / Effects of high pressure on meat: A review / Meat Sci. 46:211~236
Douzals JP / 1996 / Microscopic study of starch gelatinization under high hydrostatic pressure / J. Agric. Food Chem. 44:1403~1408
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