title: Role of quantity and quality of fat in meat models inoculated with Listeria innocua or Salmonella Typhimurium treated by high pressure and refrigerated stored.
abstract: Several variables can influence the effects of high hydrostatic pressure processing (HPP), but the role of fat in the treated sample is still uncertain. We designed a model by which controlling the known variables we could elucidate that role. We applied 400 MPa for 2 min to minced chicken samples inoculated with Listeria innocua and Salmonella Typhimurium mixed with 10% and 20% of three fat types with different fatty acid composition. Microbial counts were performed during 60 days of refrigerated storage either at 2 degrees C or 8 degrees C. Immediately after HPP bacterial growth was independent of the type and percentage of fat content, but a possible effect of type of fat could be observed after 60 days of cold storage.
authors.affiliation: CERPTA, Departament de Ciència animal i dels aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Tecnologia dels Aliments, 08193 Bellaterra (Barcelona), Spain.
authors.forename: R
authors.initials: R
authors.lastname: Escriu
authors.forename: M
authors.initials: M
authors.lastname: Mor-Mur
mesh_terms: D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006874:Hydrostatic Pressure; D008087:Listeria / Q000254:growth & development*; D011202:Poultry Products / Q000382:microbiology* / Q000592:standards; D012034:Refrigeration; D012486:Salmonella typhimurium / Q000254:growth & development*
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids