title: Effect of Hops Beta Acids on the Survival of Unstressed- or Acid-Stress-Adapted-Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham Slices.
abstract: This study evaluated the antilisterial activity of hops beta acids (HBA) and their impact on the quality and sensory attributes of ham. Commercially cured ham slices were inoculated with unstressed- and acid-stress-adapted (ASA)-L. monocytogenes (2.2 to 2.5 log CFU/cm(2) ), followed by no dipping (control), dipping in deionized (DI) water, or dipping in a 0.11% HBA solution. This was followed by vacuum or aerobic packaging and storage (7.2 °C, 35 or 20 d). Samples were taken periodically during storage to check for pH changes and analyze the microbial populations. Color measurements were obtained by dipping noninoculated ham slices in a 0.11% HBA solution, followed by vacuum packaging and storage (4.0 °C, 42 d). Sensory evaluations were performed on ham slices treated with 0.05% to 0.23% HBA solutions, followed by vacuum packaging and storage (4.0 °C, 30 d). HBA caused immediate reductions of 1.2 to 1.5 log CFU/cm(2) (P < 0.05) in unstressed- and ASA-L. monocytogenes populations on ham slices. During storage, the unstressed-L. monocytogenes populations on HBA-treated samples were 0.5 to 2.0 log CFU/cm(2) lower (P < 0.05) than control samples and those dipped in DI water. The lag-phase of the unstressed-L. monocytogenes population was extended from 3.396 to 7.125 d (control) to 7.194 to 10.920 d in the HBA-treated samples. However, the ASA-L. monocytogenes population showed resistance to HBA because they had a higher growth rate than control samples and had similar growth variables to DI water-treated samples during storage. Dipping in HBA solution did not adversely affect the color or sensory attributes of the ham slices stored in vacuum packages. These results are useful for helping ready-to-eat meat processors develop operational procedures for applying HBA on ham slices.
authors.affiliation: Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Natl. Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, Jiangsu, 214122, China.
authors.forename: Li
authors.initials: L
authors.lastname: Wang
authors.affiliation: Dept. of Animal Sciences & Agricultural Education, California State Univ. Fresno, Fresno, CA, 93740, U.S.A.
authors.forename: Amanda Gipe
authors.initials: AG
authors.lastname: McKeith
authors.affiliation: Div. of Animal and Nutritional Sciences, West Virginia Univ, Morgantown, WV, 26506, U.S.A.
authors.forename: Cangliang
authors.initials: C
authors.lastname: Shen
authors.affiliation: Dept. of Biology, Western Kentucky Univ, Bowling Green, KY, 42101, U.S.A.
authors.forename: Kelsey
authors.initials: K
authors.lastname: Carter
authors.affiliation: Dept. of Biology, Western Kentucky Univ, Bowling Green, KY, 42101, U.S.A.
authors.forename: Alyssa
authors.initials: A
authors.lastname: Huff
authors.affiliation: Div. of Agriculture, College of the Sequoias, Tulare, CA, 93274, U.S.A.
authors.forename: Russell
authors.initials: R
authors.lastname: McKeith
authors.affiliation: Dept. of Animal Sciences & Agricultural Education, California State Univ. Fresno, Fresno, CA, 93740, U.S.A.
authors.forename: Xinxia
authors.initials: X
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Natl. Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, Jiangsu, 214122, China.
authors.forename: Zhengxing
authors.initials: Z
authors.lastname: Chen
mesh_terms: D000143:Acids / Q000494:pharmacology; D000222:Adaptation, Physiological; D000328:Adult; D015169:Colony Count, Microbial; D005260:Female; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods; D006801:Humans; D027582:Humulus / Q000737:chemistry*; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008297:Male; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D009812:Odorants; D010936:Plant Extracts / Q000494:pharmacology*; D013649:Taste; D014618:Vacuum; D055815:Young Adult
chemical_list: D000143:Acids; D010936:Plant Extracts
keywords: Listeria monocytogenes; color; ham; hops beta acids; sensory evaluation