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High-pressure inactivation kinetics of Staphlococcus aureus in Chinese soybean paste
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org
Citation: Paper number 131590856, 2013 Kansas City, Missouri, July 21 - July 24, 2013. (doi: http://dx.doi.org/10.13031/aim.20131590856) @2013
Authors: Minsheng Zhou, Guangming Su, Yong Yu, Jinsong He, Songming Zhu
Keywords: High pressure Inactivation kinetics Staphylococcus aureus Soybean paste Fermented soybean products.
Abstract: High pressure (HP) is an alternative technique for thermal sterilization of foods with minimum quality loss. Extensive studies on HP destruction kinetics of microorganisms have been conducted with various media, but little work has been carried out with soybean paste, which is a highly digestible and nutritious seasoning and rich in salt (about 13% of mass). In this study, the inactivation kinetics of Staphylococcus aureus (CGMCC 1.0128) in soybean paste, processed by high pressure at ambient temperature (about 25°C), was investigated. Non-pasteurised soybean paste free additives was used as medium and tripicated inoculated sample (3 g each sealed in a sterile plastic bag) subjected to HP from 400 to 600MPa. Number of survivors decreased with increment of pressure and elongation of holding time. For the pressure at 400, 450, 500, 550 and 600MPa, D-values were 20.3, 17.6, 10.4, 8.6 and 5.7min, respectively. The Zp value obtained was 357.2MPa. This work provides useful information for using HP in sterilization process of soybean paste.
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