Isolating the effect of fat content on Listeria monocytogenes growth dynamics in fish-based emulsion and gelled emulsion systems

摘要: Abstract The influence of food matrix fat content on growth kinetics bacteria is quite complex and, thus far, not fully elucidated, with different studies reporting contradictory results. Since results in involving real products are possibly influenced by variations compositional and physicochemical properties, there a need for systematic artificial model systems among which the effectively isolated. In this study, isolated effect gradual increase content, range 1–20% (w/w), dynamics Listeria monocytogenes fish-based emulsion gelled was investigated at 4, 7 10 °C. Growth parameters estimated Baranyi Roberts were compared systems. Overall, an from 1 to 5% resulted significant reduction lag phase duration λ both all studied temperatures, while further did significantly affect λ. relationship between (%) maximum specific rate μmax more complex, following same trends emulsions tested i.e., (i) higher than 1% fat, (ii) lower 10% (iii) 20% or equal (iv) highest fat. Based these experiments, fundamental knowledge provided could lead development matrix-related factors describing future predictive modeling tools include microstructural elements. Such models accuracy shelf-life estimation fat-containing foods, turn resulting improved safety.