Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions.
作者： Tobias Abel , Annika Boulaaba , Karolina Lis , Amir Abdulmawjood , Madeleine Plötz
DOI: 10.1016/J.MEATSCI.2020.108164
关键词: Food science 、 Listeria monocytogenes 、 Nutrient broth 、 D-value 、 Capreolus 、 Roe deer 、 Brain heart infusion 、 Listeria 、 Sous vide 、 Chemistry
摘要: This study investigated the effects of sous vide cooking at temperatures between 50 °C and 60 °C on inactivation kinetics Listeria (L.) monocytogenes. Nutrient broth minced game meat (Capreolus capreolus Sus scrofa) were inoculated with three strains L. monocytogenes cooked under conditions (50, 55 or for several hours). Results showed that decimal reduction values (D-values) largely dependent surrounding matrix. D-values 125.5, 29.7 5.1 min reached BHI (brain heart infusion) 50 °C, 55 °C 60 °C, respectively. For roe deer, 49.2, 14.9 3.7 min wild boar, 100.2, 23.8 4.2 min reached. It can be concluded microbiologically safe durations sous-vide below should considered individually each product due to dramatic influence matrix in comparison higher temperature conditions.
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