Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/912
Título: Controlling Clostridium sporogenes spoilage of “requeijao ˜ cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin
Autor(es): Oliveira, Rodrigo B.A.
Ramos, Gustavo L.P.A.
Sá, Patrícia Blumer Z. Rodrigues de
Pereira, Ana Paula M.
Conceição, Deborah A.
Cruz, Adriano G.
Alvarenga, Verônica O.
Sant'Anna, Anderson S.
DOI : https://doi.org/10.1016/j.foodcont.2024.110435
Rodrigo B.A. Oliveira, Gustavo L.P.A. Ramos, Patrícia B.Z. R. Sá, Ana Paula M. Pereira, Deborah A. Conceição, Adriano G. Cruz, Verônica O. Alvarenga, Anderson S. Sant’Ana, Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin, Food Control, Volume 162, 2024, 110435, ISSN 0956-7135,
Palavras-chave: Shelf-life;Dairy products;Hurdle technology;Control;Formulation;Microbiological quality;Product development;Predictive modeling
Data do documento: jan-2024
Editor: Food Control
Citação: Rodrigo B.A. Oliveira, Gustavo L.P.A. Ramos, Patrícia B.Z. R. Sá, Ana Paula M. Pereira, Deborah A. Conceição, Adriano G. Cruz, Verônica O. Alvarenga, Anderson S. Sant’Ana, Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin, Food Control, Volume 162, 2024, 110435, ISSN 0956-7135,
Resumo: Predictive models were developed to assess the growth response of Clostridium sporogenes in “requeijão cremoso” processed cheese, as affected by pH and sodium chloride and nisin concentrations. A complete factorial design was performed using different formulations: pH (5.2, 5.6, and 6.0), sodium chloride (0.5, 0.75, 1.0, 1.25, and 1.5%), and nisin (0.0, 5.0, 7.5, 10.0 and 12.5 mg/kg), totalizing 75 conditions. Packs with 150 g of “requeijão cremoso” were inoculated with 103 spores/g following storage at 10 °C for up to 60 days. The counts of C. sporogenes were performed on day zero and at the end of storage after a heat shock (80 °C for 12 min). The formulations that allowed an increase in the population >1 log CFU/g were assigned the value of 1 (growth), and the formulations in which the increase was <l log CFU/g were assigned 0 (no growth). Overall, the growth of C. sporogenes was affected by pH, salt concentration and nisin, e.g. at pH 5.2 the growth/no growth limit is 1.25% salt and no nisin, at pH 5.6 this limit is reduced to 0.75% salt, while at pH 6.0 only the effect of pH was sufficient to inhibit C. sporogenes even in the absence of salt and nisin. All isolated parameters and their combinations significantly affected spore germination, indicating that the model generated significantly contributes to the optimization of the processing and mitigation of the microbiological spoilage of “requeijão cremoso” processed cheese by Clostridia.
ISSN: 0956-7135
Aparece nas coleções:Artigos Científicos



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