Document Detail


Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk.
MedLine Citation:
PMID:  19835763     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of pressure (400, 500 and 600 MPa), dwell time (1 and 5 min) and temperature (25 and 75 degrees C) on microbial quality and protein stability of soymilk during 28 days of storage (4 degrees C) were evaluated under aerobic and anaerobic conditions. After processing and during storage, there were significant differences in total bacterial count (TBC), numbers of psychrotrophs (PSY) and Enterobacteriaceae (ENT), and protein stability between untreated (control) and pressurized samples (P < 0.05). Pressure applied at an initial temperature of 75 degrees C resulted in a greater suppression in growth of PSY compared to TBC. No ENT was detected in pressurized samples throughout the storage period tested. Dwell time had no significant effect on log reduction of TBC at 25 or 75 degrees C (P > 0.05). Pressure at 400 MPa (5 min), 500 and 600 MPa (1 and 5 min) produced 100% sub-lethal injury in surviving bacterial populations irrespective of temperature. After 28 days of refrigerated storage, both aerobic and anaerobic pressurized samples had better or similar stability as the control on day one of storage. Soymilk control samples were spoiled after 7 days whereas pressurization increased soymilk shelf-life by at least 2 weeks. Pressure (600 MPa) at 75 degrees C for 1 min not only significantly reduced initial microbial populations and increased the microbial shelf-life but also extended the protein stability of soymilk (P < 0.05).
Authors:
K Smith; A Mendonca; S Jung
Related Documents :
7510113 - A heat-shock-like response with cytoskeletal disruption occurs following hydrostatic pr...
12354103 - High-pressure effects on horse heart metmyoglobin studied by small-angle neutron scatte...
11420763 - Activity of the neurohormonal system and its relationship to autonomic abnormalities in...
Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, Non-P.H.S.     Date:  2009-05-13
Journal Detail:
Title:  Food microbiology     Volume:  26     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2009 Dec 
Date Detail:
Created Date:  2009-10-19     Completed Date:  2010-01-04     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  794-800     Citation Subset:  IM    
Affiliation:
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011-1061, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Consumer Product Safety
Food Microbiology*
Food Preservation / methods*
Hydrostatic Pressure*
Protein Stability
Refrigeration
Soy Milk / standards*
Soybean Proteins / analysis*
Taste
Temperature
Time Factors
Chemical
Reg. No./Substance:
0/Soybean Proteins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Comparison of different application strategies of divergicin M35 for inactivation of Listeria monocy...
Next Document:  Natural yeast flora of different varieties of grapes used for wine making in India.