Artículo

Acero-Ortega, C.; Dorantes, L.; Hernández-Sánchez, H.; Tapia, M.S.; Gutiérrez-López, G.; Alzamora, S.; López-Malo, A. "Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes" (2005) IV Iberoamerican Congress of Food Engineering (CIBIA IV). 67(1-2):247-252
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Abstract:

A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12°C) and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy broth. Survival ratio quadratic models (log N/No) were obtained for the combination of variables, valid only in the specified ranges. Temperature showed no effect on the bacterial inactivation; however both the extract concentration (5%) and pH value (4.5) had a relevant effect on the microbial counts. The models were validated on acidified milk inoculated with L. monocytogenes. According to their evaluation, it may be possible to use the models in order to obtain reasonable initial estimates of the impact of the Capsicum extract, as well as storage conditions, over the growth of L. monocytogenes after 4 and 8 days of storage. © 2004 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
Autor:Acero-Ortega, C.; Dorantes, L.; Hernández-Sánchez, H.; Tapia, M.S.; Gutiérrez-López, G.; Alzamora, S.; López-Malo, A.
Ciudad:Valparaiso
Filiación:Graduados en Alimentos, Depto. de Ing. Bioquímica, Inst. Politécnico Nacional, Carpio y Plan de Ayala, Colonia Santo Tomas, Mexico 11340 DF, Mexico
Inst. de Cie./Tecn. de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apdo. 47097, Caracas 1049, Venezuela
Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria 1428, Buenos Aires, Argentina
Depto. de Ing. Química, Univ. de las Américas Puebla, Cholula, Puebla, Mexico CP 72820, Mexico
Palabras clave:Capsicum; Inactivation; Listeria; Modeling; PH; Bacteria; Concentration (process); Food processing; Food storage; Growth kinetics; pH effects; Capsicum; Inactivation; Listeria; Surface response analysis; Food products; Bacteria; Concentration; Food Storage; Ph; Bacteria (microorganisms); Capsicum; Listeria; Listeria monocytogenes
Año:2005
Volumen:67
Número:1-2
Página de inicio:247
Página de fin:252
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2004.05.059
Título revista:IV Iberoamerican Congress of Food Engineering (CIBIA IV)
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p247_AceroOrtega

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Citas:

---------- APA ----------
Acero-Ortega, C., Dorantes, L., Hernández-Sánchez, H., Tapia, M.S., Gutiérrez-López, G., Alzamora, S. & López-Malo, A. (2005) . Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes. IV Iberoamerican Congress of Food Engineering (CIBIA IV), 67(1-2), 247-252.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.059
---------- CHICAGO ----------
Acero-Ortega, C., Dorantes, L., Hernández-Sánchez, H., Tapia, M.S., Gutiérrez-López, G., Alzamora, S., et al. "Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes" . IV Iberoamerican Congress of Food Engineering (CIBIA IV) 67, no. 1-2 (2005) : 247-252.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.059
---------- MLA ----------
Acero-Ortega, C., Dorantes, L., Hernández-Sánchez, H., Tapia, M.S., Gutiérrez-López, G., Alzamora, S., et al. "Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes" . IV Iberoamerican Congress of Food Engineering (CIBIA IV), vol. 67, no. 1-2, 2005, pp. 247-252.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.059
---------- VANCOUVER ----------
Acero-Ortega, C., Dorantes, L., Hernández-Sánchez, H., Tapia, M.S., Gutiérrez-López, G., Alzamora, S., et al. Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes. J Food Eng. 2005;67(1-2):247-252.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.059