Safety evaluation of sous vide-processed ready meals
نویسندگان
چکیده
منابع مشابه
Palatability of sous vide processed chicken breast.
The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...
متن کاملComparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts
Background and motivations of the work: In the last years, the “sous-vide” technique is increasingly gaining interest in both catering trade and in gastronomy. In such system of processing, foodstuffs are heated in a vacuum-packed container followed by rapid chilling and storage at 0-3 °C. Therefore, the lack of exposure to exogenous water and oxygen would be expected to preserve losses of anti...
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The combined effect of Citricidal wih irradiation on Clostridium perfringens growth from spores in a sous-vide processed marinated pork meat Mexican entrée was investigated. Citricidal was added at 200 or 800 ppm after mixing pork meat with tomatillo sauce and inoculated with 3 log(10) CFU/g of C. perfringens spores. Samples were irradiated at either 0 or 2 kGy, heated to an internal temperatur...
متن کاملSafety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.
Sixteen different types of sous vide-processed products were evaluated for safety with respect to nonproteolytic group II Clostridium botulinum by using challenge tests with low (2. 0-log-CFU/kg) and high (5.3-log-CFU/kg) inocula and two currently available predictive microbiological models, Food MicroModel (FMM) and Pathogen Modeling Program (PMP). After thermal processing, the products were s...
متن کاملInfluence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage
Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the r...
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ژورنال
عنوان ژورنال: Letters in Applied Microbiology
سال: 2002
ISSN: 0266-8254,1365-2673
DOI: 10.1046/j.1472-765x.2002.01218.x