Dussault, Dominic; Benoît, Cynthia et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2012).
Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages
Radiation Physics and Chemistry
, vol. 81
, nº 8.
pp. 1098-1102.
DOI: 10.1016/j.radphyschem.2011.11.031.
Résumé
The objective of this study was to evaluate the effect of a concd. fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradn. (1.5 kGy) on the microbiol. quality of fresh pork sausages. Fresh pork sausages contg. the FD (0.25%, 0.5% and 0.75%) were prepd. in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60Cobalt source. The γ-irradn. treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradn. alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradn. another redn. of the microbial count of 1 log CFU/g was obsd. When combining the irradn. treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradn. act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | γ-irradiation; Pork sausages; Fermented dextrose; Propionic acid |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 07 mars 2024 17:02 |
| Dernière modification: | 07 mars 2024 17:02 |
| URI: | https://espace.inrs.ca/id/eprint/14021 |
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