储存温度、水分活度及水分流动性对蛋粉中沙门氏菌存活的影响
首发时间:2014-06-23
摘要:低水分活度食品的安全问题正在逐渐引起大家的关注,为研究低水分活度食品中沙门氏菌的存活状况,以典型大宗低水分活度食品--蛋粉为研究对象,研究储存温度、水分流动性、aw对蛋粉中沙门氏菌存活的影响。超高压可以改变蛋白质的三级结构从而改变蛋白质与水的结合达到改变样品水分流动性的目的,本文采用400、500 MPa的超高压对蛋粉进行处理来得到不同的水分流动性,并通过饱和盐溶液来调整蛋粉的aw。对调整好的蛋粉进行接种后在37℃、4℃下储存。结果表明,低温,低水分活度条件下沙门氏菌的存活更高。而在某些样品中,弱的水分流动性会对沙门氏菌细胞起到保护作用。
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Survival of Salmonella influenced by storage temperature, water activity and water mobility in egg powder
Abstract:The safety of low water activity foods has being gradually attracted by the public. The survival of Salmonella in typical bulk low water activity food--egg powder influenced by storage temperature, water mobility and water activity was studied. In order to change water mobility of the sample, high pressure was used to change the tertiary structure of the protein. Water mobility was adjusted by high pressure (400, 500 MPa). Water activity of samples was adjusted by saturated salt solution. Then the processed samples were inoculated with Salmonella and stored in 37 and 4 ℃. Results showed that low temperature and low water activity could protect Salmonella in egg powder. And in certain samples, low water mobility could protect Salmonella.
Keywords: egg powder water mobility water activity storage temperature Salmonella
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No.4601312703701140****
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