Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casings.
Author(s) : CAGRI A., USTUNOL Z., OSBURN W., et al.
Type of article: Article
Summary
Whey protein isolate (WPI) films (pH 5.2) containing p-aminobenzoic acid (PABA) were heat-sealed to form casings. Hot dogs prepared with WPI, collagen, or natural casings were cooked, surface-inoculated to contain 1000 Listeria monocytogenes CFU/g, and examined for numbers of L. monocytogenes, mesophilic aerobic bacteria (MAB), lactic acid bacteria (LAB), and yeast/mould during 42 days of storage at 4 °C. Listeria populations on hot dogs prepared with WPI-1.0%-PABA casings remained relatively unchanged; however, numbers of Listeria on hot dogs prepared with WPI-0.0%-PABA, collagen, and natural casings increased about 2.5 logs during 42 days of refrigerated storage. Populations of MAB, LAB, and mould on WPI-1.0%-PABA casings were 1 to 3 logs lower compared with other casings.
Details
- Original title: Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casings.
- Record ID : 2004-1263
- Languages: English
- Source: Ital. J. Food Sci. - vol. 68 - n. 1
- Publication date: 2003/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products;
Bakery and confectionery products - Keywords: Microbiology; Listeria; Sausage; Bakery product; Meat product; Packaging; Whey; Growth
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