dc.creator | Eccoña Sota, Amparo | |
dc.creator | Cap, Mariana | |
dc.creator | Rodriguez, Anabel | |
dc.creator | Szerman, Natalia | |
dc.creator | Speroni Aguirre, Francisco Jose | |
dc.creator | Vaudagna, Sergio Ramon | |
dc.date.accessioned | 2021-04-23T11:20:25Z | |
dc.date.accessioned | 2023-03-15T14:08:29Z | |
dc.date.available | 2021-04-23T11:20:25Z | |
dc.date.available | 2023-03-15T14:08:29Z | |
dc.date.created | 2021-04-23T11:20:25Z | |
dc.date.issued | 2021-04-08 | |
dc.identifier | 0960-3085 | |
dc.identifier | https://doi.org/10.1007/s11947-021-02648-5 | |
dc.identifier | http://hdl.handle.net/20.500.12123/9166 | |
dc.identifier | https://link.springer.com/article/10.1007%2Fs11947-021-02648-5 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/6212171 | |
dc.description.abstract | This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation. | |
dc.language | eng | |
dc.publisher | Springer | |
dc.relation | info:eu-repograntAgreement/INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos. | |
dc.relation | info:eu-repograntAgreement/INTA/PNAIyAV-1130042/AR./Herramientas y sistemas para la gestión de la calidad integral. | |
dc.rights | info:eu-repo/semantics/restrictedAccess | |
dc.source | Food and Bioprocess Technology 14 : 1-5 (May 2021) | |
dc.subject | Hydrostatic Pressure | |
dc.subject | Minced Meat | |
dc.subject | Beef | |
dc.subject | Presión Hidrostática | |
dc.subject | Escherichia coli | |
dc.subject | Carne Picada | |
dc.subject | Carne de Res | |
dc.title | Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7 | |
dc.type | info:ar-repo/semantics/artículo | |
dc.type | info:eu-repo/semantics/article | |
dc.type | info:eu-repo/semantics/publishedVersion | |