Gamma irradiation of fine-emulsion sausage containing sodium diacetate.
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Summary
SDA can inhibit the proliferation of L. monocytogenes surviving the irradiation process with minimal impact on fine-emulsion sausage color, lipid oxidation, and firmness when used within regulatory limits.
- Type
- article
- Published
- 2003-05-01
- Cited by
- 31
- References
- 15
- Access
- Open access
- OpenAlex
- https://openalex.org/W50893140
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:25938734
Keywords
Listeria monocytogenes, Emulsion, Food science, Chemistry, Lipid oxidation
References
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- Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 100 degrees C.
- Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content.
- Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds
- Survival of surface-inoculated Listeria monocytogenes on commercially available frankfurters following gamma irradiation
- Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes.
- Effect of citric acid on the radiation resistance of Listeria monocytogenes and frankfurter quality factors.
- Radiation Resistance of Listeria monocytogenes in the Presence or Absence of Sodium Erythorbate
- INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA BY SODIUM DIACETATE
- Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey
- Food-related illness and death in the United States.
- Role of osmolytes in adaptation of osmotically stressed and chill-stressed Listeria monocytogenes grown in liquid media and on processed meat surfaces
- EFFECT OF IONIZING RADIATION ON BEEF BOLOGNA CONTAINING SOY PROTEIN CONCENTRATE
- Enhanced inhibition of Listeria monocytogenes and salmonella enteritidis in meat by combinations of sodium lactate and diacetate.
- Antioxidant power, lipid oxidation, color, and viability of Listeria monocytogenes in beef bologna treated with gamma radiation and containing various levels of glucose.
Cited by
- Radiation (gamma) resistance and postirradiation growth of Listeria monocytogenes suspended in beef bologna containing sodium diacetate and potassium lactate.
- Effect of irradiation and antimicrobials on the growth and survival of Listeria monocytogenes and quality of ready-to-eat turkey meat products
- Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.
- Enterotoxigenic Escherichia coli (ETEC): A Recurring Decimal in Infants' and Travelers' Diarrhea
- Physical Methods for Cleaning and Disinfection of Surfaces
- Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls.
- Fate of Listeria monocytogenes in ready-to-eat turkey breast rolls formulated with antimicrobials following electron-beam irradiation.
- Ionizing radiation and antioxidants affect volatile sulfur compounds, lipid oxidation, and color of ready-to-eat Turkey bologna.
- Effectiveness of potassium lactate and sodium diacetate in combination with irradiation to control Listeria monocytogenes on frankfurters.
- Irradiation and modified atmosphere packaging of endive influences survival and regrowth of Listeria monocytogenes and product sensory qualities
- Sensory and physiochemical characteristics of frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation.
- Irradiation of ready-to-eat foods at USDA’S Eastern Regional Reasearch Center-2003 update
- The incidence of diarrhoeagenic escherichia coli in minced beef and boerewors
- Control of Listeria monocytogenes Contamination in Ready-to-Eat Meat Products.
- Effects of geometric shape and serving temperature on quality characteristics of irradiated bologna and frankfurters
- Effects of electron beam irradiation and antimicrobials on the volatiles, color, and texture of ready-to-eat turkey breast roll
- Effect of gamma irradiation on viability and DNA of Staphylococcus epidermidis and Escherichia coli.
- AN OVERVIEW OF REGULATIONS, GUIDELINES, AND INTERVENTION STRATEGIES FOR LISTERIA MONOCYTOGENES IN READY-TO-EAT MEAT AND POULTRY PRODUCTS
- USE OF IRRADIATION TO CONTROL MICROORGANISMS AND EXTEND THE REFRIGERATED MARKET LIFE OF CHICKEN SAUSAGE
- Evaluation of frankfurters formulated with potassium lactate and sodium diacetate and innocualted with Listeria monocytogenes before and after irradiation treatment