STUDIES ON PRESERVATION OF SUGARCANE JUICE

ABSTRACT

The variety CoP 92226 was selected for preparing sugarcane juice beverage on the basis of yield and sensory attributes from eight promising varieties of sugarcane. Sugarcane juice beverage samples were prepared by pasteurizing the sugarcane juice at 70°C for 10 minutes and adding citric acid (40 mg/100 ml), ascorbic acid (40 mg/100 ml) and potassium metabisulphite (150 ppm). Samples of sugarcane juice beverage were stored at room (30±5°C) and refrigeration (4±2°C) temperature in pre-sterilized glass bottles and analyzed for physico-chemical, microbiological and sensory attributes at every 15 days interval for 90 days. The pH, total soluble solids and total sugars decreased, whereas, titratable acidity and reducing sugars increased significantly (P<0.01) during storage. An appreciable increase in total plate counts and yeast and mold counts were observed, however, no coliforms, were detected in sugarcane juice beverage during storage. The changes in different attributes were significantly (P<0.01) higher at room temperature as compared to refrigeration temperature. The sugarcane juice beverage having citric acid and potassium metabisulphite showed minimum changes in sensory qualities during storage, both at room and refrigeration temperature. An acceptable quality beverage of sugarcane juice with satisfactory storage stability for 90 days at room as well as refrigeration temperature could be prepared.     

Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock

To evaluate a heat-shock condition for the enumeration of Clostridium sporogenes spores, a surrogate for C. botulinum spores, we examined the heat tolerance of C. sporogenes spores and vegetative cells exposed to a heat shock at 90°C. From the D values of the spores determined in the temperature range of 113–121°C, z value (±SD) and D_90°C value were estimated to be 10.16±0.90°C and 1,071.52 min, respectively, and the inactivation rates were predicted to be only approximately 2% at 90°C for up to 10 min. Meanwhile, the viable count of spores was significantly higher when activated under a heat-shock condition of 90°C for over 9 min than those activated for shorter time periods. The heat tolerance of vegetative cells was extremely low, showing a D_90°C value (±SD) of 0.21±0.01 min. Finally, 3 different heat-shock conditions were compared: 70°C for 30 min, 80°C for 20 min, and 90°C for 10 min, and the experimental comparative data showed no significant differences in viable spore counts. Consequently, these results support that the heat-shock treatment at 90°C for 10 min is suitable to activate spores and to inactivate vegetative cells of C. sporogenes.     

Quality changes in sea urchin (Strongylocentrotus nudus) during storage in artificial seawater saturated with oxygen, nitrogen and air

BACKGROUND: Sea urchin gonads are highly valued seafood that degenerates rapidly during the storage period. To study the influence of dissolved oxygen concentration on quality changes of sea urchin (Strongylocentrotus nudus) gonads, they were stored in artificial seawater saturated with oxygen, nitrogen or air at 5 ± 1 °C for 12 days. RESULTS: The sensory acceptability limit was 11–12, 6–7 and 7–8 days for gonads with oxygen, nitrogen or air packaging, respectively. Total volatile basic nitrogen (TVB‐N) values reached 22.60 ± 1.32, 32.37 ± 1.37 and 24.91 ± 1.54 mg 100 g^?1 for gonads with oxygen, nitrogen or air packaging at the points of near to, exceeding and reaching the limit of sensory acceptability, indicating that TVB‐N values of about 25 mg 100 g^?1 should be regarded as the limit of acceptability for sea urchin gonads. Relative ATP content values were 56.55%, 17.36% and 18.75% for gonads with oxygen, nitrogen or air packaging, respectively, on day 2. K‐values were 19.37%, 25.05% and 29.02% for gonads with oxygen, nitrogen or air packaging, respectively, on day 2. Both pH and aerobic plate count values showed no significant difference (P > 0.05) for gonads with the three treatments. CONCLUSION: Gonads with oxygen packaging had lower sensory demerit point (P < 0.05) and TVB‐N values (P < 0.05), and higher relative ATP content (P < 0.01) and K‐values (P < 0.05), than that with nitrogen or air packaging, with an extended shelf life of 4‐5 days during storage in artificial seawater at 5 ± 1 °C. Copyright © 2011 Society of Chemical Industry     

Shelf Life Determination of Sliced Portuguese Traditional Blood Sausage—Morcela de Arroz de Monchique through Microbiological Challenge and Consumer Test

Morcela de Arroz (MA) is a ready‐to‐eat blood and rice cooked sausage produced with pork, blood, rice, and seasonings, stuffed in natural casing and cooked above 90 °C/30 min. It is commercialized whole, not packed, with a restricted shelf life (1 wk/0 to 5 °C). The objective of this work was to establish sliced MA shelf life considering both the behavior of L. monocytogenes through a microbiological challenge test (MCT) and the consumer acceptability of MA stored: vacuum packed (VP), modified atmosphere packed (MAP: 80% CO₂/20% N₂), and aerobic packed (AP). The MCT was conducted inoculating ±3 log CFU/g of L. monocytogenes cell suspension on the MA slices. Packaged samples were stored at 3 ± 1 °C and 7 ± 1 °C until 20 d. At 3 ± 1 °C, L. monocytogenes behavior was not affected by packaging or storage time. At 7 ± 1 °C, the pathogen increased nearly 1 log CFU/g in the first 4 d. L. monocytogenes populations in AP were higher (P < 0.05) than in MAP. The pathogen may grow to hazardous levels in the 1st days if a temperature abuse occurs. Considering the acceptability by the consumers, the shelf life of MA stored at 3 ± 1 °C was 4.4 d for AP, 8.1 d for VP, and 10.4 d for MAP. The sensory shelf life established based on sensory spoilage is shorter than the shelf life to maintain the population of L. monocytogenes in safe levels.     

High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety

The application of high hydrostatic pressure (HHP) (250 MPa, 35 °C for 15 min) and thermal treatment (80 °C for 1 min) reduced the microbial load of carrot and tomato juices to undetectable levels. Different combinations of HHP did not cause a significant change in the ascorbic acid content of either juice (P > 0.05). Both heat treatments (60 °C for 5–15 min and 80 °C for 1 min) resulted in a significant loss (P < 0.05) in the free‐radical scavenging activity as compared to untreated samples. HHP‐treated juices showed a small loss of antioxidants (below 10%) during storage. The ascorbic acid content of pressurized tomato and carrot juices remained over 70 and 45% after 30 days of storage, respectively. However, heat treatment caused a rapid decrease to 16–20%. Colour changes were minor (ΔE = 10) for pressurised juices but for heat‐pasteurised samples it was more intense and higher as a result of insufficient antioxidant activity. HHP treatment (250 MPa, 35 °C for 15 min) led to a better product with regard to anti‐radical scavenging capacity, ascorbic acid content and sensory properties (colour, pH) of the tomato and carrot juices compared to conventional pasteurisation. Therefore, HHP can be recommended not only for industrial production but also for safe storage of fresh juices, such as tomato and carrot, even at elevated storage temperatures (25 °C). Copyright © 2007 Society of Chemical Industry     

Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality

Thermal inactivation kinetics of heat resistant strains of Salmonella Enteritidis in shell eggs processed by hot water immersion were determined and the effects of the processing on egg quality were evaluated. Shell eggs were inoculated with a composite of heat resistant Salmonella Enteritidis (SE) strains PT8 C405, 2 (FSIS #OB030832), and 6 (FSIS #OB040159). Eggs were immersed in a circulating hot water bath for various times and temperatures. Come‐up time of the coldest location within the egg was 21 min. SE was reduced by 4.5 log at both hot water immersion treatments of 56.7 C for 60 min and 55.6 °C for 100 min. Decimal reduction times (D‐values) at 54.4, 55.6, and 56.7 °C were 51.8, 14.6, and 9.33 min, respectively. The z‐value was 3.07 °C. Following treatments that resulted in a 4.5 log reduction (56.7 °C/60 min and 55.6 °C/100 min), the surviving population of SE remained static during 4 wk of refrigerated storage. After processing under conditions resulting in 4.5 log reductions, the Haugh unit and albumen height significantly increased (P < 0.01) and yolk index significantly decreased (P < 0.05). The shell dynamic stiffness significantly increased (P < 0.05), while static compression shell strength showed no significant difference (P < 0.05). Vitelline membrane strength significantly increased (P < 0.05); although, no significant difference (P < 0.05) was observed in vitelline membrane elasticity. In summary, the hot water immersion process inactivated heat resistant SE in shell eggs by 4.5 log, but also significantly affected several egg quality characteristics.     

Production of a dry sausage from African catfish (Clarias gariepinus, Burchell, 1822): microbial, chemical and sensory evaluations

Production of a dry sausage from African catfish and determination of its microbial, chemical and sensory properties during a 70‐day storage at both 4 and 22 °C were prompted. pH of the samples at 4 and 22 °C did not significantly change during the storage (P > 0.05). Moisture content of the samples was 74%, and reduced to 45% at 4 °C and to 22% at 22 °C. Protein content of the samples was 20.71%, and increased to 42.5% at 4 °C and to 57.99% at 22 °C. Total lipid content was 4.5%, and increased to 10.98% at 4 °C and to 15.68% at 22 °C (P < 0.05). Microbial analyses showed that there was a significant reduction in total aerobic mesophilic and psychrotrophilic bacteria, total mould and yeast, total lactic acid bacteria, total Enterobacteriaceae and Staphylococcus aureus counts at both 4 and 22 °C (P < 0.05). Samples stored at 4 °C had significantly higher sensory ratings than that of the samples stored at 22 °C (P < 0.05).     

Storage stability of pineapple slices preserved by combined methods

Storage stability during 3 months was evaluated for pineapple slices preserved by combined methods (blanching for 1 min with saturated vapour, a_w reduction by osmotic concentration in sucrose syrup, pH reduction by addition of citric acid, and the addition of 1000 parts per million (ppm) of potassium sorbate and 150 ppm of sodium bisulphite). Pineapple slices were microbiologically sound and their moisture content, °Brix, pH and a_w remained almost constant during storage with mean values of 71.8%, 26.1, 3.65 and 0.978, respectively. Total sulphite and potassium sorbate concentrations of the pineapple slices were reduced during storage at 5 and 25 °C, being final concentrations 51% and 38% and 63% and 48% of the initial concentrations, respectively. Colour, texture and sensory evaluation revealed that there were no significant (P < 0.05) changes between samples stored at 5 or 25 °C. Good overall acceptability (initial mean score 7.21) of preserved pineapple slices even after 3 months storage at 25 °C (final mean score 7.02) was observed.     

Sensory evaluation of black pigmented rice (Oryza sativa cv. Poireton) wine fortified with probiotic Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 using fuzzy logic

Rice wine was prepared in the laboratory from a black pigmented rice (cv. Poireton) using standardized methodology. The wine was fortified with the probiotic strains Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 and allowed to undergo a storage period of 28 days at 4°C. These rice wines were compared with a commercial wine used as a standard reference wine. A panel consisting of 30 judges performed the sensory evaluation. The scores obtained were based on the quality attributes of colour, taste, aroma and alcoholic strength. Analysis of the sensory scores and ranking of the different samples were performed using fuzzy analysis. The quality attributes were also ranked according to their importance in the overall acceptability. Colour and alcoholic strength were accorded the highest importance, compared with aroma and taste, as quality attributes. The rice wines were rated as ‘not satisfactory’, ‘fair’, ‘medium’, ‘good’ and ‘excellent’ on the sensory scale. Out of the wines prepared, black pigmented rice wine fortified with L. acidophilus was the most acceptable and was ranked as ‘good’, which was also at par with the commercial wine. On the other hand, black pigmented rice wine fortified with L. sakei and black pigmented rice wine fortified with L. acidophilus and L. sakei were ranked in the ‘satisfactory’ category followed by the unfortified wine ranked in the ‘fair’ category. Copyright © 2015 The Institute of Brewing & Distilling     

The capability of rosemary extract in preventing oxidation of fish lipid

The effects of rosemary extract at different levels (%1, R1, and %2, R2) on the quality of vacuum‐packed sardine in terms of sensory, biochemical (thiobarbituric acid, total volatile basic nitrogen, peroxide value and free fatty acids) and microbiological analyses (total viable counts) were investigated. Fish were filleted and divided into three groups. First group was used as the control (C) without rosemary extract, second group was treated with 1% rosemary extracts (10 g L^?1) for 2 min (R1), and the third was treated with 2% rosemary extracts (20 g L^?1) for 2 min (R2). Thirty fillets per litre were used. After that, all groups were vacuum‐packed in polyethylene bags. The samples were stored in the refrigerator condition (4 ± 1 °C) over the storage period of 20 days. The results showed that the use of rosemary extract improved the sensory quality of both raw and cooked sardine, most preferably sardine treated with 1% of rosemary. Biochemical analysis showed that the use of 2% of rosemary extract were found to be most effective (P < 0.05) in controlling the rate of lipid oxidation.     

Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil

The quality characteristics and composition of sesame oils prepared at different roasting temperatures (160–250°C) from sesame seeds using a domestic electric oven were evaluated as compared to an unroasted oil sample: only minor increases (P<0·05) in characteristics, such as peroxide value, carbonyl value, anisidine value and thiobarbituric acid reactive substances, of sesame oils occurred in relation to increasing roasting temperature and time between 160 and 200°C, but colour units of oils increased markedly over a 220°C roasting temperature. Significant decreases (P<0·05) were observed in the amounts of triacylglycerols and phospholipids in the oils prepared using a 250°C roasting temperature. The amounts of γ-tocopherol and sesamin still remained over 80 and 90%, respectively, of the original levels after roasting at 250°C. In the oil prepared using a 250°C roasting temperature, sesamol was detected at 3370 mg per kg oil, but sesamolin was almost depleted after 25 min of roasting. Burning and bitter tastes were found in the oils prepared at roasting temperatures over 220°C. The results suggested that a high-quality product would be obtained by roasting for 25 min at 160 or 180°C, 15 min at 200°C and 5 min at 220°C when compared with the other samples. © 1997 SCI.     

Steeping‐induced physicochemical changes of milled waxy rice and their relation to the quality of yukwa (an oil‐puffed waxy rice snack)

The influence of water‐steeping periods (0 to 15 days, 25 °C) on the physicochemical properties of raw waxy rice in relation to the yukwa quality was investigated. The moisture contents in waxy rice and reducing sugar in its steeping medium were increased, while contents of protein and minerals of raw waxy rice were decreased in proportion to the water‐steeping duration. With longer steeping periods, swelling power, solubility and peak viscosity were increased, while grain hardness was decreased with apparent kernel structural change. Depending on the water‐steeping duration of raw waxy rice, the hardness decreased from 26.0 to 1.8 g, and the expansion ratio of yukwa increased from 762 to 1539%. Correlations between the physicochemical properties and yukwa quality indicated that variables having the most positive influential on expansion ratio were reducing sugar (γ = 0.961, P < 0.01) and peak viscosity (γ = 0.897, P < 0.01), and those for hardness of yukwa were crude protein (γ = 0.875, P < 0.01) and hardness (γ = 0.887, P < 0.01) of the steeped waxy rice. It is suggested that steeping‐induced physicochemical changes of raw waxy rice had a significant influence on the final quality of yukwa in terms of hardness and expansion ratio. Copyright © 2004 Society of Chemical Industry     

Effects of Carbonic Maceration on Chemical, Physical and Sensory Characteristics of Muscadine Wines

Grapes of four muscadine (Vitis rotundifolia Michaux) cultivars were subjected to carbonic maceration (CM) treatment during vinification. CM involved holding the intact grape berries anaerobically under an atmosphere of CO₂ prior to crushing the grapes. Two different sets of conditions, 20 days at 16°C and 10 days at 24°C, were used for CM treatments. For comparison, standard wines were made from these cultivars by the usual vinification procedures. When compared to the standard wines, CM white wines had lower pH values, higher titratable acidity and phenols, lower alcohol, were yellower in color and were judged significantly lower in sensory quality. CM is not recommended for white wine production. Red CM wines, compared to the standard wines, had higher pH values, had a tendency towards higher volatile acidity, were generally lower in phenols, alcohol and color, and received similar sensory ratings. However, the red CM wines had a distinctively spicy bouquet and flavor which was not present in the standard wines.     

Ultrasonication and Fresh Produce (Cos lettuce) Preservation

Washing Cos lettuce in various sanitizers at different concentrations with and without ultrasonication (40 KHz) reduced the microbiological counts by 1 to 2.5 log colony‐forming units (CFU)/g immediately after washing. Ultrasonication of Cos lettuce in water, chlorinated water, peracetic acid, hydrogen peroxide, and their combinations at various temperatures (4 °C, 20 °C, 35 °C, 47 °C, and 50 °C) had no significant effects (P > 0.05) on the total or the psychrophilic counts during storage at 10 °C. The total count in Cos lettuce reached 9.74 ± 0.035 log CFU/g after ultrasonication (2 min at 50 °C) in chlorinated water (100 mg/L) and storage for 6 d at 10 °C. Extending the ultrasonication (40 kHz) of Cos lettuce for up to 20 min did not improve the bactericidal effect of ultrasonication. However, long‐time ultrasonication (20 min) caused significant (P < 0.05) damage to the quality of Cos lettuce tissues.     

Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)

Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D₆ Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis.     

Analytical Characterization of the Hydrolysis of Barley Malt Macromolecules During Enzymatic Degradation Over Time Using AF4/MALS/RI

The changes on the molecular weight distribution (MWD) and particle size distribution (PSD) during hydrolysis of barley malt in isothermal mashing procedures were determined using asymmetrical flow field flow fractionation coupled to multiangle laser light scattering and refractive index (AF4/MALS/RI). Mash/trials were focused on amylolytic starch degradation. Therefore, temperatures (65, 70, and 75 °C) were selected according to α‐ and β‐amylases range of activity. Samples were produced by triplicate, tracking amylolytic processes over time periods from 10 to 90 min in each mash/trial. AF4/MALS/RI analysis demonstrated significant differences on the values of the MWD and PSD according to the temperature/time profile used. At mashing times over 30 min at a temperature of 65 °C, when α‐ and β‐amylase are both active, the decrease over time of the MWD and PSD was significantly higher (P < 0.005) than at 70 °C when mainly α‐amylase is active. At 75 °C, also the activity of α‐amylase decreased and the MWD and PSD were significantly lower (P < 0.005) than at 70 or 65 °C at any time of the procedure. The MWD and PSD of beer components influence beer palate fullness, thus AF4/ MALS/RI would be a powerful tool for breweries to adapt their technological processes to obtain beers with particular sensorial attributes.     

Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice

In this study, the single and combined effects of pulsed‐ultrasound amplitude (100 W, 30 kHz with 25 and 50% amplitude levels for up to 30 min) and temperature (65 °C and 75 °C) on fungal growth, total phenolics, flavonoids and antioxidant activity of Berberis vulgaris juice were investigated. The combination of pulsed ultrasound at 50% amplitude for 30 min at temperature of 75 °C as the most effective treatment was resulted in a reduction of about?3.083 ± 0.02, ?3.04 ± 0.03, ?3.10 ± 0.01 and ?2.88 ± 0.02 log (N/N₀) on S. cerevisiae, A. flavus, A. versicolor and B. fulva, respectively. Additionally, the highest total phenolics, flavonoids and antioxidant activity were noted for the barberry juice after 30 min of sonication with 50% pulsed‐ultrasound amplitude at either 65 °C or 75 °C. Pulsed thermosonication is a promising technology to extend the shelf life of B. vulgaris fruit juice because of the improvement of antioxidant activity as well as microbial quality.     

Hot water bath treatments assisted by microwave energy to delay postharvest ripening and decay in strawberries (Fragaria × ananassa)

BACKGROUND: A lab‐scale approach using microwave (MW)‐assisted hot water treatments was developed and tested to assess the potential of this heating method to delay postharvest ripening and decay in strawberries. Strawberries (Fragaria × ananassa) immersed in water were exposed to microwaves at a frequency of 2450 MHz for 3 min at 514 W or 1 min 50 s at 763 W to reach an average temperature of 43.8 ± 0.6 °C at the fruit centre. Another batch was treated in hot water at 45 °C for 15 min, and a final batch was not treated (control). RESULTS: After 9 days of refrigerated storage (3 °C and 90% relative humidity), all heat‐treated strawberries showed significant retention of quality parameters such as colour and firmness and significantly lower yeast and mould populations (P < 0.05). CONCLUSION: Strawberries subjected to MW‐assisted hot water treatments showed significantly better retention of lightness compared with conventionally treated berries. A short (1 min 50 s) treatment at 763 W was the best choice to prevent strawberry decay. Copyright © 2011 Society of Chemical Industry     

Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method

This work evaluates the microbiological quality and sensorial characteristics of rainbow trout processed by the sous vide method under different time/temperature conditions and stored at 2°C and 10°C.The equivalent heat treatments applied in core were: 3.3 min at 90°C (PV₇₀ in core 331.64), 1.04 min at 90°C (PV₇₀ in core 104.5) and 5.18 min at 70°C (PV₇₀ in core 5.18). The product stored at 2°C or 10°C was periodically evaluated to investigate its sensory quality, microbiological condition and proximate composition. The batches stored at 2°C had lower growth counts of mesophiles and psychrotrophs. Moreover, these counts decreased by increasing the heating temperature and time. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Listeria monocytogenes were not found in any of the samples. Neither aerobic nor anaerobic spores were detected in the trout samples processed at 90°C for 3.3 min in core and stored at 2°C after 45 days. A heat treatment of 90°C for 3.3 min in core was the most effective to extend the shelf-life of trout (>45 days).Therefore, it can be concluded that the treatment at 90°C for 3.3 min in core is the most effective to ensure the safety and extend the shelf-life of sous vide trout preserving its sensory characteristics.This study establishes the microbiological quality of sous vide trout and emphasizes the relevance of the microbiological quality of the raw materials, heat treatment and storage temperature to ensure the safety of the product, since this fatty fish is not eviscerated and high counts can be found in the raw fish.     

Thermal Resistance of Saccharomyces cerevisiae in Pilsen Beer

The thermal resistance of S. cerevisiae (CMOJ896) was determined in Pilsen beer (pH = 4.28 ± 0.05; extract of original wort (EOW %) = 11.30 ± 0.08; percentage of alcohol by volume (% at 20°C) = 4.97 ± 0.05; total nitrogen content (mg/L) = 590 ± 37; bitterness units (BU) = 20.5 ± 1.3; carbonation of the beer (Vol. CO₂) = 2.89 ± 0.09; color (SRCM) = 3.3 ± 0.4). The flask method was used for an initial population of 1 × 10⁴ cells/mL. Decimal reduction times of D_47°C = 3.16 min, D_48°C = 2.65 min, D_49°C = 1.74 min and D_50°C = 0.68 min were obtained at the temperatures studied. Values of D_60°C = 0.01 min and z = 4.6° were obtained for this microorganism.