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| Effect of Ultra High Pressure Processing on Inactivation of Microorganisms in Bovine Tripe |
| ZHANG Dali, CAI Dan, SHENG Yue, CHEN Ting, TONG Weina, WANG Xudong, LIU Jingsheng* |
| College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China |
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Abstract The effect of ultra high pressure (UHP) processing under varying conditions of pressure, temperature and time on the inactivation of microorganisms in bovine tripe was examined in this study. Results showed that after UHP treatment for 10 min at 20 ℃ and 400 MPa, the mean total aerobic plate count (TAPC) of bovine tripe decreased from an initial value of (5.04 ± 1.53) (lg (CFU/g)) to (3.11 ± 0.57) (lg (CFU/g)). After subsequent storage at 4 ℃ for 15 days, it rebounded to (3.81 ± 0.61) (lg (CFU/g)), and the coliform count was 90 MPN/100 g.
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| [1] |
BI Yuying, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, ZUO Huixin, NIU Lebao. Effects of Different Ultra-High Pressure Treatments on the Color and Shelf Life of Dark, Firm and Dry (DFD) Beef[J]. Meat Research, 2024, 38(4): 30-35. |
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