New preservation technologies: Possibilities and limitations
Tóm tắt
Từ khóa
Tài liệu tham khảo
Aasen, 2003, Interactions of the bacteriocin sakacin P and nisin with food constituents, International Journal of Food Microbiology, 87, 35, 10.1016/S0168-1605(03)00047-3
Abee, 1995, Bacteriocins, International Journal of Food Microbiology, 28, 169, 10.1016/0168-1605(95)00055-0
Adams, 1995, On the safety of lactic acid bacteria, International Journal of Food Microbiology, 27, 263, 10.1016/0168-1605(95)00067-T
Alvarez, 2003, Emerging technologies and processing and preservation technologies for milk and dairy products, 313
Amezquita, 2002, Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria, Journal of Food Protection, 65, 316, 10.4315/0362-028X-65.2.316
Andersen, L. (1995). Biopreservation with FloraCarn L-2. Fleischwirtschaft, 75, 705–706, 711–712.
Andersen, 1997, Bioprotective culture for fresh sausage, Fleischwirtschaft, 77, 635
Anonymous. (2002). Screentec Inspection & Systems. Voedingsmiddelentechnologie, 35(24), 6.
Appendini, 1997, Immobilization of lysozyme on food contact polymers as potential antimicrobial films, Packaging Technology and Science, 10, 271, 10.1002/(SICI)1099-1522(199709/10)10:5<271::AID-PTS412>3.0.CO;2-R
Appendini, 2002, Review of antimicrobial food packaging, Innovative Food Science & Emerging Technologies, 3, 113, 10.1016/S1466-8564(02)00012-7
Björkroth, 1997, Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative, International Journal of Food Microbiology, 38, 117, 10.1016/S0168-1605(97)00097-4
Bredholt, 2001, Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats, International Journal of Food Microbiology, 66, 191, 10.1016/S0168-1605(00)00519-5
Buchanan, 1997, Microbial competition, Journal of Food Protection, 60, 254, 10.4315/0362-028X-60.3.254
Butz, 1990, Hochdruckinaktivierung von Bakterien und Bakteriensporen, Pharmazeutische Industrie, 52, 487
Cagri, 2001, Antimicrobial, mechanical, and moisture barrier properties of low pH wey protein-based edible films containing p-aminobenzoic acid and sorbic acids, Journal of Food Science, 66, 865, 10.1111/j.1365-2621.2001.tb15188.x
Campo, 2001, Effects of epiphytic enterobacteriacea and pseudomonads on the growth of Listeria monocytogenes in model media, Journal of Food Protection, 64, 721, 10.4315/0362-028X-64.5.721
Capellas, 1996, Populations of aerobic mesophils and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure, Journal of Food Protection, 59, 582, 10.4315/0362-028X-59.6.582
Collins-Thompson, 2000, Packaging with antimicrobial properties, 416
Coma, 2001, Antimicrobial edible packaging based on cellulosic ethers, fatty acids, and nisin incorporation to inhibit Listeria innocua and Staphylococcus aureus, Journal of Food Protection, 64, 470, 10.4315/0362-028X-64.4.470
Costa, 2002, Effect of package and storage conditions on viability and efficacy of the freeze-dried biocontrol agent Pantoa agglomerans strain CPA-2, Journal of Applied Microbiology, 92, 873, 10.1046/j.1365-2672.2002.01596.x
Cserhalmi, 2002, Inactivation of Saccharomyces cerevisae and Bacillus cereus by pulsed electric fields, Innovative Food science and Emerging Technologies, 3, 41, 10.1016/S1466-8564(01)00052-2
Cutter, 2001, Improved antimicrobial activity of nisin-incorporated polymer films by formulation change and addition of food grade chelator, Letters in Applied Microbiology, 33, 325, 10.1046/j.1472-765X.2001.01005.x
Daeschel, 1992, Antimicrobial activity of nisin adsorbed to hydrophilic and hydrophobic silicon surfaces, Journal of Food Protection, 55, 731, 10.4315/0362-028X-55.9.731
De Ancos, 2000, Characteristics of stirred low-fat yoghurt as affected by high pressure, International Dairy Journal, 10, 105, 10.1016/S0958-6946(00)00021-2
Devlieghere, 1998, Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms, International Journal of Food Microbiology, 43, 105, 10.1016/S0168-1605(98)00101-9
Devlieghere, F., Vermeulen, A., & Debevere, J. (2002). Chitosan as a food preservative: possibilities and limitations. Proceedings of the 18th International ICFMH Symposium FOOD MICRO 2002 (pp. 83–86). Lillehammer, Norway, August 18–23.
Duffes, 1999, Inhibition of Listeria monocytogenes by in situ produced and semipurified bacteriocins of Carnobacterium spp. On vacuum-packed refrigerated cold-smoked salmon, Journal of Food Protection, 62, 1394, 10.4315/0362-028X-62.12.1394
Elsser, D. (1998). Minimierung des hygienerisikos durch toxiinfektiöse und toxinogene bakterien bei nitritverminderten brühwursterzeugnissen durch den einsatz von schutzkulturen. Dissertation, 160pp.
Field, 1986, Utilization of glucose oxidase for extending the shelf-life of fish, Journal of Food Science, 51, 66, 10.1111/j.1365-2621.1986.tb10837.x
Fink, A. (1988). Untersuchungen zur Keimabtötung in Lebensmitteln mit underschiedlichem Fettanteil. Frauenhofer Institut für Lebensmitteltechnologie und Verpackungs-Tätigkeitsbericht, p. 64.
Francis, 1998, Effect of indigenous microflora of minimally processed lettuce on the survival and growth of Listeria innocua, International Journal of Food Science and Technology, 33, 477, 10.1046/j.1365-2621.1998.00199.x
Garcia-Graells, 1998, High-pressure and subsequently injury of pressure-resistant Escherichia coli mutants in fruit juices, Applied and Environmental Microbiology, 64, 1566, 10.1128/AEM.64.4.1566-1568.1998
Garcia-Graells, 1999, Inactivation of Escherichia coli in milk by hydrostatic-pressure treatment in combination with antimicrobial peptides, Journal of Food Protection, 62, 1248, 10.4315/0362-028X-62.11.1248
Garcia-Graells, 2000, Inactivation of Escherichia coli and Listeria innocua in milk by combined treatment with high hydrostatic pressure and the lactoperoxidase system, Applied and Environmental Microbiology, 66, 4173, 10.1128/AEM.66.10.4173-4179.2000
Garriga, 2002, Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage, Food Microbiology, 19, 509, 10.1006/fmic.2002.0498
Gola, 1996, Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressures, 253
Góngora-Nieto, 2002, Food processing by pulsed electric fields treatment delivery, inactivation level, and regulatory aspects, Lebensmittel-Wissenschaft und Technologie, 35, 375, 10.1006/fstl.2001.0880
Gram, 1996, Interaction between fish spoilage bacteria Pseudomonas sp. and Shewanella putrefaciens in fish extracts and on fish tissue, Journal of Applied Bacteriology, 80, 589, 10.1111/j.1365-2672.1996.tb03262.x
Hauben, 1997, Escherichia coli mutants resistant to inactivation by hydrostatic pressure, Applied and Environmental Microbiology, 63, 945, 10.1128/AEM.63.3.945-950.1997
Hayakawa, 1998, Mechanism of inactivation of heat-tolerant spores of Bacilus stearothermophilus IFO 12550 by rapid decompression, Journal of Food Science, 63, 371, 10.1111/j.1365-2621.1998.tb15745.x
Hayakawa, 1994, Application of high pressure for spore inactivation and protein denaturation, Journal of Food Science, 59, 159, 10.1111/j.1365-2621.1994.tb06923.x
Heinz, 2002, Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design, Trends in Food Science and Technology, 12, 103, 10.1016/S0924-2244(01)00064-4
Hoffman, 2001, Antimicrobial effects of corn zein films impregnated with nisin, lauric acid and EDTA, Journal of Food Protection, 64, 885, 10.4315/0362-028X-64.6.885
Holzapfel, 1995, Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes, International Journal of Food Microbiology, 24, 343, 10.1016/0168-1605(94)00036-6
Hoover, 1993, Pressure effects on biological systems, Food Technology, 47, 150
Hugas, 1998, Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products, Meat Science, 49, 139, 10.1016/S0309-1740(98)90044-4
Imakura, H., Yamada, H., & Fukazawa, R. (1992). Materials containing hinokitiol for preserving freshness edible materials and method for preserving freshness of same. European Patent Application, 0514578 A1, EP 91-108440(19910524).
Jacobsen, T., Koch, A. G., Gravesen, A., & Knochel, S. (2002). Biocontrol of class IIa bacteriocin sensitive and resistant Listeria monocytogenes on sliced meat products. Proceedings of the 18th International ICFMH Symposium FOOD MICRO 2002 (pp. 131–134). Lillehammer, Norway, August 18–23.
Juven, 1998, Growth and survival of Listeria monocytogenes in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius FloraCarn L-2, Journal of Food Protection, 61, 551, 10.4315/0362-028X-61.5.551
Karatzas, 2002, Characterization of a Listeria monocytogenes Scott A isolate with high tolerance towards high hydrostatic pressure, Applied and Environmental Microbiology, 68, 3183, 10.1128/AEM.68.7.3183-3189.2002
Katla, 2001, Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures, Food Microbiology, 18, 431, 10.1006/fmic.2001.0420
Katla, 2002, Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei, Journal of Applied Microbiology, 93, 191, 10.1046/j.1365-2672.2002.01675.x
Knorr, 1995, Hydrostatic pressure treatment of food, 159
Ko, 2001, Physical and chemical properties of edible films containing nisin and their action against Listeria monocytogenes, Journal of Food Science, 66, 1006, 10.1111/j.1365-2621.2001.tb08226.x
Kotzekidou, 1996, Effect of protective cultures and packaging permeability on shelf-life of sliced vacuum-packed cooked ham, Meat Science, 42, 333, 10.1016/0309-1740(95)00038-0
Kotzekidou, 1998, Microbial and sensory changes in vacuum-packed frankfurter-type sausage by Lactobacillus alimentarius and fate of inoculated Salmonella enteritidis, Food Microbiology, 15, 101, 10.1006/fmic.1997.0138
Kowalski, 1992, Hydrostatic pressure to sterilize food. 1. Application to pepper (Piper nigrum L.), Deutsche Lebensmittel Rundschau, 88, 74
Lee, 1998, Developing antimicrobial packaging film for curled lettuce and soybean sprouts, Food Science and Biotechnology, 7, 117
Lemay, 2002, Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model, International Journal of Food Microbiology, 78, 217, 10.1016/S0168-1605(02)00014-4
Leroy, 1999, The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation, Applied and Environmental Microbiology, 65, 5350, 10.1128/AEM.65.12.5350-5356.1999
Marquez, 1997, Destruction and inhibition of bacterial spores by high voltage electric field, Journal of Food Science, 62, 399, 10.1111/j.1365-2621.1997.tb04010.x
Ming, 1997, Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats, Journal of Food Science, 62, 413, 10.1111/j.1365-2621.1997.tb04015.x
Mittal, G. S., Ho, S. Y., Croos, J. D., & Griffiths, M. W. (2000). Method and apparatus for electrically treating foodstuffs for preservation. US Patent 6.093.432.
Moore, 2003, Effects of antioxidants in polyethylene film on fresh beef color, Journal of Food Science, 68, 99, 10.1111/j.1365-2621.2003.tb14122.x
Natrajan, 2000, Efficacy of nisin-coated polymer films to inactivate Salmonella typhimurium on fresh broiler skin, Journal of Food Protection, 63, 1189, 10.4315/0362-028X-63.9.1189
Neysens, P., Messens, W., & De Vuyst, L. (2003). Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471. International Journal of Food Microbiology, in press.
Nilsson, 1999, Growth of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora, Journal of Food Protection, 62, 336, 10.4315/0362-028X-62.4.336
O’Keeffe, 1999, Bacteriocins, 183
Oki, T. (1998). Freshness preservative, and sheet and tray furnished with the same for preserving freshness. Japanese patent 11332535.
Olsen, 2003, Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of β-lactoglobulin, Food Chemistry, 80, 255, 10.1016/S0308-8146(02)00262-5
Ouattara, 2000, Diffusion of acetic and propionic acids from chitosan-based antimicrobial packaging films, Journal of Food Science, 65, 768, 10.1111/j.1365-2621.2000.tb13584.x
Ouattara, 2000, Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan, International Journal of Food Microbiology, 62, 139, 10.1016/S0168-1605(00)00407-4
Padgett, 1998, Incorporation of food-grade antimicrobial compounds into biodegradable packaging films, Journal of Food Protection, 61, 1330, 10.4315/0362-028X-61.10.1330
Padgett, 2000, Effect of lauric acid in addition on the antimicrobial efficacy and water permeability of corn zein films containing nisin, Journal of Food Processing and Preservation, 24, 423, 10.1111/j.1745-4549.2000.tb00429.x
Pagán, 1998, Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies, Food Science and Technology International, 4, 33, 10.1177/108201329800400105
Patterson, 2000, High pressure treatments of foods, 1059
Raso, 1998, Inactivation of mold ascospores and condiospores suspended in fruit juices by pulsed electric fields, Lebensmittel-Wissenschaft und Technologie, 31, 668, 10.1006/fstl.1998.0426
Roberts, 1996, Sensitivity of Bacillus coagulans spores to combinations of high hydrostatic pressure, heat, acidity and nisin, Journal of Applied Bacteriology, 81, 363, 10.1111/j.1365-2672.1996.tb03520.x
Rodriguez, 2002, Heterologous production of bacteriocins by lactic acid bacteria, International Journal of Food Microbiology, 80, 101, 10.1016/S0168-1605(02)00153-8
Rossland, E., Langsrud, T., & Sorhaug, T. (2002). Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus. Proceedings of the 18th International ICFMH Symposium FOOD MICRO 2002 (p. 296). Lillehammer, Norway, August 18–23.
Rovere, 1998, Studies on bacterial spores by combined high pressure-heat treatments, 354
Scannell, 2000, Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin®, International Journal of Food Microbiology, 60, 241, 10.1016/S0168-1605(00)00314-7
Scannell, A. G. M., McCarthy, D. F., Hill, C., Ross, R. P., & Arendt, E. K. (2002). Potential of Lacticin 3147-producing strain of Lactococcus lactis as a protective culture in cooked fermented ham. Proceedings of the 18th International ICFMH Symposium FOOD MICRO 2002 (pp. 127–130). Lillehammer, Norway, August 18–23.
Schwenninger, M., von Ah, S., Teuber, M., & Meile, L. (2002). Application of propionibacteria and lactobacilli as protective cultures to prevent outgrowth of yeasts and bacterial pathogens in food. Proceedings of the 18th International ICFMH Symposium FOOD MICRO 2002 (pp. 123–125). Lillehammer, Norway, August 18–23.
Seyderhelm, 1992, Reduction of Bacillus stearothermophilus spores by combined high pressure and temperature treatments, Journal of Food Industry, 43, 17
Silva, 2002, Bacteriocin production by spray-dried lactic acid bacteria, Letters in Applied Microbiology, 34, 77, 10.1046/j.1472-765x.2002.01055.x
Siragusa, 1999, Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat, Food Microbiology, 16, 229, 10.1006/fmic.1998.0239
Siragusa, 1992, Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium gel, Journal of Food Science, 57, 293, 10.1111/j.1365-2621.1992.tb05479.x
Smith, 1995, Interactive packaging involving sachet technology, 143
Sojka, 1997, Effects of rapiod pressure changes on the inactivation of Bacillus subtilis spores, Pharmazeutische Industrie, 59, 436
Stewart, 2000, Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA3679 to combinations of high hydrostatic pressure and other processing parameters, Innovative Food Science and Emerging Technologies, 1, 49, 10.1016/S1466-8564(00)00004-7
Verluyten, J., Schrijvers, V., Leroy, F., & De Vuyst, L. (2002). Modelling the behaviour of the potential meat starter culture Lactobacillus curvatus LTH 1174 as influenced by different environmental factors important for European sausage fermentations. Proceedings of the 18th International ICFMH Symposium FOOD MICRO 2002 (pp. 167–172). Lillehammer, Norway, August 18–23.
Vermeiren, 2002, Effectiveness of some recent antimicrobial packaging concepts, Food Additives and Contaminants, 19, 163, 10.1080/02652030110104852
Vermeiren, 1999, Developments in the active packaging of foods, Trends in Food Science and Technology, 10, 77, 10.1016/S0924-2244(99)00032-1
Wuytack, 2001, A study on the effects of high pressure and heat on Bacillus subtilis spores at low pH, International Journal of Food Microbiology, 64, 333, 10.1016/S0168-1605(00)00478-5
Yokoyama, H., Sawamura, N., & Motobayashi, N. (1992). Method for accelerating cheese ripening, European Patent Application EP 0 469 857 A1.
Young, L. L., Reverie, R. D., & Cole, A. B. (1988). Fresh red meats: A place to apply modified atmospheres. Food Technology, 42(9), 64–66, 68–69.