Inactivation of Campylobacter jejuni in moisture enhanced non-intact chicken patties by double pan-broiling as affected by cooking set-up temperature and pump rate
作者： Wentao Jiang , KaWang Li , Yu-Chun Chiu , Carly Waldman , Cangliang Shen
DOI: 10.1016/J.LWT.2020.109938
关键词: Moisture 、 Microaerophile 、 Chicken breast 、 Food science 、 Inoculation 、 Chemistry 、 Campylobacter jejuni
摘要: Abstract This study aimed to evaluate the thermal inactivation of Campylobacter jejuni in moisture enhanced reconstructed non-intact chicken patties with various pump rates and double pan-broiled at different temperatures. Fresh 1.5-kg coarse-ground breast, inoculated C. (3-strain mixture), were NaCl (2.0%) + Na-tripolyphosphate (0.5%) solutions reach 1.0%, 5.0% or 11.0% rates. Inoculated samples then manufactured into (2.1 cm thick 10.4 cm diameter) followed by aerobic storage 40.1 °F for 42.0 h before pan-broiling 0.0–360.0 s temperatures set 200.0, 300.0, 400.0 425.0 °F. counts analyzed on Brucella agars under microaerophilic condition. Cooking reduced (P
sci-hub.st 参考文章(26)
JOHN S. KOTROLA, DONALD E. CONNER, Heat Inactivation of Escherichia coli O157:H7 in Turkey Meat as Affected by Sodium Chloride, Sodium Lactate, Polyphosphate, and Fat Content† Journal of Food Protection. ,vol. 60, pp. 898- 902 ,(1997) , 10.4315/0362-028X-60.8.898
C. O. GILL, J. C. McGINNIS, S. BARBUT, D. YOUNG, N. LEE, K. RAHN, Microbiological Conditions of Moisture-Enhanced Chicken Breasts Prepared at a Poultry Packing Plant† Journal of Food Protection. ,vol. 67, pp. 2675- 2681 ,(2004) , 10.4315/0362-028X-67.12.2675
R. A. Lawrie, David Ledward, Lawrie's Meat Science ,(2006)
L C Blankenship, S E Craven, Campylobacter jejuni survival in chicken meat as a function of temperature. Applied and Environmental Microbiology. ,vol. 44, pp. 88- 92 ,(1982) , 10.1128/AEM.44.1.88-92.1982
Imca Sampers, Ihab Habib, Lieven De Zutter, Ann Dumoulin, Mieke Uyttendaele, Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment International Journal of Food Microbiology. ,vol. 137, pp. 147- 153 ,(2010) , 10.1016/J.IJFOODMICRO.2009.11.013
O.A. Young, S.X. Zhang, M.M. Farouk, C. Podmore, Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef. Meat Science. ,vol. 70, pp. 133- 139 ,(2005) , 10.1016/J.MEATSCI.2004.12.018
R. Whyte, J.A. Hudson, C. Graham, Campylobacter in chicken livers and their destruction by pan frying. Letters in Applied Microbiology. ,vol. 43, pp. 591- 595 ,(2006) , 10.1111/J.1472-765X.2006.02020.X
Lihan Huang, Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions Journal of Food Engineering. ,vol. 90, pp. 380- 387 ,(2009) , 10.1016/J.JFOODENG.2008.07.011
Lihan Huang, IPMP 2013 — A comprehensive data analysis tool for predictive microbiology International Journal of Food Microbiology. ,vol. 171, pp. 100- 107 ,(2014) , 10.1016/J.IJFOODMICRO.2013.11.019
J.-Y. D’Aoust, C.E. Park, R.A. Szabo, E.C.D. Todd, D.B. Emmons, R.C. McKellar, Thermal Inactivation of Campylobacter Species, Yersinia enterocolitica, and Hemorrhagic Escherichia coli 0157:H7 in Fluid Milk Journal of Dairy Science. ,vol. 71, pp. 3230- 3236 ,(1988) , 10.3168/JDS.S0022-0302(88)79928-2