The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat
Nema prikaza
Autori
Filipović, IvanaMarkov, Siniša
Filipović, Vladimir
Filipović, Jelena
Vujacić, Vesna
Pezo, Lato
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Analysis of the influence of osmotic dehydration on reduction of selected microorganisms inoculated on dehydrating chicken meat, as a mean of assessing the microbiological safety of osmotic dehydration process, is conducted. Chicken meat cubes were inoculated with Esherichia coli, Listeria monocytogenes, and Salmonella spp. and subjected to the osmotic dehydration process with varied parameters of: process duration, osmotic solutions concentration, and type of solution. Samples of osmodehydrated chicken meat were analyzed by standard and modified ISO methods. The results pointed that the increase in time and concentration have led to the higher microbiological reduction, while the osmotic dehydration performed in sugar beet molasses exerted the higher reduction ratios compared to the process in aqueous osmotic solution. Calculated mathematical models of reduction ratios for selected microorganisms on chicken meat were statistically significant, indicating on satisfactory approximation ...of reduction ratios values within the applied parameters. Mathematical models, calculated in this investigation, which describe the effects of osmotic dehydration on reduction of selected microorganisms on chicken meat, allow better understanding and managing of product safety during the process of osmodehydration. Practical applications
Izvor:
Journal of Food Processing and Preservation, 2019, 43, 10
DOI: 10.1111/jfpp.14144
ISSN: 0145-8892
WoS: 000489154600015
Scopus: 2-s2.0-85070664163
Institucija/grupa
Institut za opštu i fizičku hemijuTY - JOUR AU - Filipović, Ivana AU - Markov, Siniša AU - Filipović, Vladimir AU - Filipović, Jelena AU - Vujacić, Vesna AU - Pezo, Lato PY - 2019 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/678 AB - Analysis of the influence of osmotic dehydration on reduction of selected microorganisms inoculated on dehydrating chicken meat, as a mean of assessing the microbiological safety of osmotic dehydration process, is conducted. Chicken meat cubes were inoculated with Esherichia coli, Listeria monocytogenes, and Salmonella spp. and subjected to the osmotic dehydration process with varied parameters of: process duration, osmotic solutions concentration, and type of solution. Samples of osmodehydrated chicken meat were analyzed by standard and modified ISO methods. The results pointed that the increase in time and concentration have led to the higher microbiological reduction, while the osmotic dehydration performed in sugar beet molasses exerted the higher reduction ratios compared to the process in aqueous osmotic solution. Calculated mathematical models of reduction ratios for selected microorganisms on chicken meat were statistically significant, indicating on satisfactory approximation of reduction ratios values within the applied parameters. Mathematical models, calculated in this investigation, which describe the effects of osmotic dehydration on reduction of selected microorganisms on chicken meat, allow better understanding and managing of product safety during the process of osmodehydration. Practical applications T2 - Journal of Food Processing and Preservation T1 - The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat IS - 10 VL - 43 DO - 10.1111/jfpp.14144 UR - conv_802 ER -
@article{ author = "Filipović, Ivana and Markov, Siniša and Filipović, Vladimir and Filipović, Jelena and Vujacić, Vesna and Pezo, Lato", year = "2019", abstract = "Analysis of the influence of osmotic dehydration on reduction of selected microorganisms inoculated on dehydrating chicken meat, as a mean of assessing the microbiological safety of osmotic dehydration process, is conducted. Chicken meat cubes were inoculated with Esherichia coli, Listeria monocytogenes, and Salmonella spp. and subjected to the osmotic dehydration process with varied parameters of: process duration, osmotic solutions concentration, and type of solution. Samples of osmodehydrated chicken meat were analyzed by standard and modified ISO methods. The results pointed that the increase in time and concentration have led to the higher microbiological reduction, while the osmotic dehydration performed in sugar beet molasses exerted the higher reduction ratios compared to the process in aqueous osmotic solution. Calculated mathematical models of reduction ratios for selected microorganisms on chicken meat were statistically significant, indicating on satisfactory approximation of reduction ratios values within the applied parameters. Mathematical models, calculated in this investigation, which describe the effects of osmotic dehydration on reduction of selected microorganisms on chicken meat, allow better understanding and managing of product safety during the process of osmodehydration. Practical applications", journal = "Journal of Food Processing and Preservation", title = "The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat", number = "10", volume = "43", doi = "10.1111/jfpp.14144", url = "conv_802" }
Filipović, I., Markov, S., Filipović, V., Filipović, J., Vujacić, V.,& Pezo, L.. (2019). The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat. in Journal of Food Processing and Preservation, 43(10). https://doi.org/10.1111/jfpp.14144 conv_802
Filipović I, Markov S, Filipović V, Filipović J, Vujacić V, Pezo L. The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat. in Journal of Food Processing and Preservation. 2019;43(10). doi:10.1111/jfpp.14144 conv_802 .
Filipović, Ivana, Markov, Siniša, Filipović, Vladimir, Filipović, Jelena, Vujacić, Vesna, Pezo, Lato, "The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat" in Journal of Food Processing and Preservation, 43, no. 10 (2019), https://doi.org/10.1111/jfpp.14144 ., conv_802 .