GROWTH OF Vibrio parahaemolyticus IN SEAFOODS EXTENDED WITH SOY PROTEIN CONCENTRATE, STRUCTURED PROTEIN FIBER, AND TEXTURED VEGETABLE PROTEIN |
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| Authors: | L. R. BEUCHAT W. KELLY JONES |
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| Affiliation: | Author Beuchat is with the Dept. of Food Science, University of Georgia Agricultural Experiment Station, Experiment, GA 30212.;Author Jones, formerly affiliated with the Univ. of Georgia, is now affiliated with the Dept. of Food Science, Clemson University, Clemson, SC 29631. |
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| Abstract: | The survival and growth of Vibrio parahaemolyticus in soy-supplemented laboratory media and seafoods was studied. Structured protein fiber (SPF), soy protein concentrate (SPC), and textured vegetable protein (TSP) enhanced the growth of V. parahaemolyticus in liquid culture media. Growth of the bacterium was retarded in ground flounder, shrimp, and crab extended with SPF (10 and 25%) and SPC (5 and 10%) and stored at 15 and 25°C for periods of time ranging to 72 hr. Compared to controls, TSP promoted the rate of growth of V. parahaemolyticus when added to seafoods at levels of 5 and 10%. Inhibitory and stimulatory effects were attributed to possible differences in types of competitive microflora which may be indigenous to the three soy extenders and to variations in chemical composition and physical form. Caution is advised when formulating seafood-soy blends for distributing and marketing at 15°C or higher. |
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