Naslov
Reduction of selected spoilage bacteria by trans-2-hexenal, lactic acid and hydrogen peroxide on minimally processed cabbage and carrots.

Autori
Gradvol, Vedran ; Nedić Tiban, Nela ; Pavlović, Hrvoje

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
II International Congress Food Technology, Quality and Safety / Lević, Jovanka - Novi Sad : Naučni institut za prehrambene tehnologije u Novom Sadu, 2014, 161-161

ISBN
978-86-7994-041-4

Skup
II International Congress Food Technology, Quality and Safety

Mjesto i datum
Novi Sad, Srbija, 28.10.2014. - 30.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
microbiological safety; spoilage bacteria; minimally processed vegetables; inhibitory potential

Sažetak
This study was carried out to improve the microbiological safety and shelf-life of minimally processed cabbage and carrots at 16°C. Salad vegetables can be a source of opportunistic pathogens and spoilage bacteria – namely, Aeromonas hydrophila, Aeromonas sobria and Pseudomonas syringae. The inhibitory potential of trans-2-hexenal, lactic acid and hydrogen peroxide (H2O2) against the selected bacteria was assessed in vitro and in situ conditions using their respective Minimum Inhibitory Concentration (MIC). Application of trans-2-hexenal and lactic acid caused significant decrease (p < 0.05) in bacterial counts in in situ conditions during 6 day testing. Lactic acid and trans-2-hexenal showed the highest inhibitory potential for concentrations ¾ MIC and 2 MIC, respectively, depending on the tested bacteria and substrate. H2O2 showed the lowest inhibitory potential regardless of the testing conditions.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA