title: Thermal inactivation of the frozen thawed traditional meat starter culture, Pediococcus pentosaceus, in a meat model system.
abstract: The equation, y((t))=y((0))e(kt), was fitted (R=0.9281, 0.9220 and 0.9117, respectively) to thermal inactivation data (55, 60 and 65°C) of the traditional meat starter culture Pediococcus pentosaceus (10(7)cfu/ml) in a meat model system. The population reduction constant ('k') increased (about 2.5- and 3-fold) with an increase in the treatment temperature (from 55 to 60°C and from 60 to 65°C, respectively). The Q(10) (55-65°C) for 'k' was 7.63. Thermal treatments of 19.1, 9.0 and 3.1min (55, 60 and 65°C, respectively) reduced the population of P. pentosaceus by 2.0 logs. The value of 'k' and the duration of the thermal treatment played an important role in the extent of the inactivation of the culture. The "zero inactivation" temperature (T(0)) for P. pentosaceus was 49.9°C. About 5 logs of the culture would be destroyed at 63 and 68°C within about 15.5 and 6.5min, respectively.
authors: The Food Science Concentration, The Morrison School of Agribusiness and Resource Management, Arizona State University at the Polytechnic Campus, 7001 E. Williams Field Road, Mesa, AZ 85212 0180, United States.
authors: M
authors: M
authors: Raccach
authors: H R
authors: HR
authors: Tilley