期刊
MEAT SCIENCE
卷 86, 期 2, 页码 462-467出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.05.035
关键词
Meat products; Transverse relaxation; Low-field NMR; Water compartmentalization; Listeria monocytogenes; Salmonella; VTEC
资金
- Danish Ministry of Food, Agriculture, and Fisheries
- Danish Agency for Science, Technology and Innovation [3304-FVFP-07-784-01, 2101-07-0036]
- Danish Pig Levy Fund
Water mobility and distribution in fermented sausages produced with differences in pH development as a result of the use of three different starter cultures (T-SPX, F-1, or F-SC-111) and two fermentation temperatures (24 degrees C, or 32 degrees C) were studied using low-field proton NMR relaxometry. Changes in the distribution and mobility of water in fermented sausages upon fermentation and drying were detectable by NMR T-2 relaxation, and the progress in the drying process could be followed as a shift towards faster relaxation times. In addition, the distribution of water in the sausages was significantly affected by the pH decline. The sausages were spiked with Listeria monocytogenes, Salmonella, and Escherichia coli VTEC, and partial least squares regressions revealed that 90% of the variation in reduction of Salmonella and VTEC could be explained by the NMR T-2 relaxation decay. Consequently, the study demonstrated that NMR relaxometry is a promising technique for elucidating process parameters and microbial safety in the production of fermented meat products. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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