Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Masana, Marcelo Oscar | - |
| dc.creator | Barrio, Yanina Ximena | - |
| dc.creator | Palladino, Pablo Martín | - |
| dc.creator | Sancho, Ana Maria | - |
| dc.creator | Vaudagna, Sergio Ramon | - |
| dc.date | 2018-03-09T19:27:58Z | - |
| dc.date | 2018-03-09T19:27:58Z | - |
| dc.date | 2015-04 | - |
| dc.date | 2018-03-09T14:44:35Z | - |
| dc.date.accessioned | 2019-04-29T15:52:05Z | - |
| dc.date.available | 2019-04-29T15:52:05Z | - |
| dc.date.issued | 2015-04 | - |
| dc.identifier | Masana, Marcelo Oscar; Barrio, Yanina Ximena; Palladino, Pablo Martín; Sancho, Ana Maria; Vaudagna, Sergio Ramon; High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 46; 4-2015; 610-617 | - |
| dc.identifier | 0740-0020 | - |
| dc.identifier | http://hdl.handle.net/11336/38438 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/304129 | - |
| dc.description | High-pressure treatments (400 and 600MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio.STEC O157 counts remained almost unchanged through the curing process performed at 1±1°C for 12 days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600MPa for 5min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio, and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600MPa. Maximum injury on STEC O157 cells was observed at 600MPa in carpaccio in fresh condition without added sodium lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of injury in fresh carpaccio. | - |
| dc.description | Fil: Masana, Marcelo Oscar. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina | - |
| dc.description | Fil: Barrio, Yanina Ximena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Universidad Argentina de la Empresa; Argentina | - |
| dc.description | Fil: Palladino, Pablo Martín. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina | - |
| dc.description | Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina | - |
| dc.description | Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Argentina de la Empresa; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Academic Press Ltd - Elsevier Science Ltd | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002014002573 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fm.2014.10.007 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | CARPACCIO | - |
| dc.subject | HIGH HYDROSTATIC PRESSURE | - |
| dc.subject | SODIUM LACTATE | - |
| dc.subject | SPOILAGE MICROBIOTA | - |
| dc.subject | STEC O157 | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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