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Publications (2)1.78 Total impact

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    ABSTRACT: High-pressure processing (HPP) can reduce or eliminate microorganisms of concern in food without deteriorating product quality; however, quality benefits must justify the substantial capital investment for the utilization of this technology. HPP is particularly a beneficial preservation technology for products damaged by thermal treatments or when product quality could be improved by reformulation to raise pH or eliminate chemical preservatives. The primary objectives of this study were to determine the efficacy of HPP to protect premium ranch dressing (pH 4.4) from microbial spoilage and to assess changes in physical, chemical, and sensory attributes throughout the product's shelf life. In inoculated-packages studies, the efficacy of HPP was measured against ranch dressing spoilage organisms: Pediococcus acidilactici, Lactobacillus brevis, and Torulaspora delbrueckii. HPP treatment (600 MPa, 3 min) decreased population of P. acidilactici, the most pressure-resistant spoilage organism tested, by >or= 6.4 log CFU/g. During a shelf-life study of edible product, treating ranch dressing at 600 MPa for 5 min effectively prevented microbial spoilage throughout the storage period (26 wk at 4 and 26 degrees C). The pH and emulsion stability of ranch dressing were not adversely influenced by HPP. Extended storage of HPP product for 16 to 26 wk at 26 degrees C resulted in a decrease in consumer acceptance and significant changes in color and organic acid profile (specifically, increased pyroglutamic acid). These changes were consistent with those expected during extended storage of commercially available products. HPP may be used to produce premium ranch dressing, with defined shelf-life and storage conditions, without significantly changing product attributes.
    Journal of Food Science 04/2009; 74(2):M83-93. · 1.78 Impact Factor
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    ABSTRACT: Model salad dressing inoculated with Lactobacillus plantarum 8014 was subjected to pulsed electric fields (PEF)-only processing and PEF followed by a mild heat treatment. More than 7 log inactivation was achieved by using PEF-only processing at 34 kV/cm for 45.7́micros with minimal heat contribution. Samples for shelf life evaluation were aseptically packed in 4-oz HIPS/EVOH/PE cups using a Benco system. The PEF-treated samples were stable at 4 °C for the 8-week evaluation period. However, L. plantarum in the samples treated with PEF-only grew up to more than 10⁹ cfu/ml in 1 week at room temperature. PEF processing at 31.8 kV/cm for 45 As followed by a mild heat processing at 67.2 approximately 73.6 8C for 24 s resulted in a shelf stable product with an initial L. plantarum load of 3.7 x10³ cfu/ml. No L. plantarum 8014 recovered in the model salad dressing at room temperature for at least 1 year.
    01/2005;