等温滥用条件下巴氏灭菌牛奶中双相和单相微生物生长的模拟

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Abhinandan Pal, Kanishka Bhunia
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引用次数: 0

摘要

这项研究首次报道了在极端温度下(37°C和45°C)巴氏杀菌奶的微生物生长动态和保质期,这种情况经常发生在热带国家。在4°C、10°C、20°C、37°C和45°C(±1°C)条件下,我们分别测定了巴氏奶中的总平板计数(TPC):双色奶(DTM)、色奶(TM)和全脂奶(FCM),脂肪含量分别为1.5%、3%和6%。当TPC超过4.47 log CFU/mL(印度食品安全标准局)时,牛奶被认为是过期的。我们的研究揭示了微生物在4°C下的双相生长模式(两条连续的s形曲线),并通过双相Baranyi模型进行了解释。在较高的储存温度(10°C - 45°C)下,观察到单相微生物生长,并通过Baranyi和Roberts模型进行描述。生长速率与温度的关系用黄平方根模型来描述。我们的分析表明,随着储存温度的升高,牛奶的保质期呈指数下降。在4°C时,我们发现DTM、TM和FCM的最长保质期分别为168、350和120小时。牛奶的生化特性,包括pH、蛋白质水解、脂肪水解和可滴定酸度,与不同储存温度下巴氏奶中的微生物负荷显著相关(p < 0.05)。研究结果和建立的模型可用于有效的冷链管理和估计温度滥用的巴氏奶的保质期。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Modeling the Biphasic and Monophasic Microbial Growth in Pasteurized Cow Milk Under Isothermal Temperature Abuse

Modeling the Biphasic and Monophasic Microbial Growth in Pasteurized Cow Milk Under Isothermal Temperature Abuse

This study first reports the microbial growth dynamics and shelf life of pasteurized milk at extreme temperature abuse (37°C and 45°C), that occurs frequently in tropical countries. We determined total plate count (TPC) in pasteurized milk: double-toned milk (DTM), toned milk (TM), and full-cream milk (FCM) with a fat content of 1.5%, 3%, and 6%, respectively, at 4°C, 10°C, 20°C, 37°C, and 45°C (±1°C). Milk was considered to be expired when TPC exceeded 4.47 log CFU/mL (Food Safety and Standards Authority of India). Our study revealed a biphasic microbial growth pattern (two sequential sigmoid curves) at 4°C and was explained by the biphasic Baranyi model. At higher storage temperatures (10°C–45°C), monophasic microbial growth was observed and was described by the Baranyi and Roberts model. The temperature dependency of the growth rate was described by the Huang square root model. Our analysis indicated that the milk's shelf life decreased exponentially with increasing storage temperatures. At 4°C, we found a maximum shelf life of 168, 350, and 120 h for DTM, TM, and FCM, respectively. The biochemical properties of milk, including pH, proteolysis, lipolysis, and titratable acidity, significantly (p < 0.05) correlated with the microbial load in pasteurized milk at different storage temperatures studied. The results and the developed models can be used for efficient cold chain management and estimating the shelf life of pasteurized milk subjected to temperature abuse.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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