Synergistic effect of high hydrostatic pressure treatment and food additives on the inactivation of Salmonella enteritidis |
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| Authors: | Hirokazu Ogihara Maya Yatuzuka Naoko Horie Soichi Furukawa Makai Yamasaki |
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| Affiliation: | 1. Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-8510, Japan;2. Advanced Research Institute for the Sciences and Humanities, Nihon University, 6F Ichigaya Tokyu Building, 4-2-1 Kudan-kita, Chiyoda-ku, Tokyo 102-0073, Japan;1. Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, 117543, Singapore;2. Chair of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726, Olsztyn, Poland;3. Department of Food Science and Biotechnology, Dongguk University, Seoul, 100-715, Republic of Korea;4. Department of Food Science and Biotechnology, Kyungnam University, Changwon, Gyeongnam, 631-701, Republic of Korea;1. Department of Physics, North-Eastern Regional Institute of Science and Technology, Nirjuli-791 109, Arunachal Pradesh, India;2. Department of Physics, Manipur University, Canchipur-795 003, Manipur, India;1. Shaanxi Key Laboratory of Biology and Bioresources, Shaanxi University of Technology, China;2. Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, China;3. Qinghai Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, China;1. Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain;2. Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China;2. The Quartermaster Equipment Institute of the General Logistical Department of Chinese People''s Liberation Army, 69 Lumicang, Beijing 10010, China;1. College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan;3. Department of Food Science & Technology, Gomal University, Dera Ismail Khan, Pakistan |
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| Abstract: | The synergistic effect of high hydrostatic pressure (HHP) treatment and food additives (FAs) on the inactivation of Salmonella enteritidis was investigated. At 1% concentrations, all of the FAs tested showed significant synergistic effects, and 9 of 30 FAs showed strong synergistic effects. Citric acid, adipic acid, C8-sugarester, C10-sugarester, tannin, nisin, wasabi extract, ε-polylysine, and protamine each showed a strong inactivation effect when administered alone at the 1% level. In the HHP treatment at 250 MPa for 30 min, the minimum effective concentrations of C8-sugarester, C10-sugarester, and protamine were 0.25, 0.125, and 0.06%, respectively. These results indicate that some FAs are useful for increasing the inactivation ratio of S. enteritidis in HHP treatment. |
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