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
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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
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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
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Volumen: | 67
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Número: | 1-2
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Página de inicio: | 247
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Página de fin: | 252
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DOI: |
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.059 |
Título revista: | IV Iberoamerican Congress of Food Engineering (CIBIA IV)
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Título revista abreviado: | J Food Eng
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ISSN: | 02608774
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CODEN: | JFOED
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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