Heat Resistance Characteristics of Salmonella Enteritidis in Liquid Quail Egg
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概要
- 論文の詳細を見る
The heat resistance characteristics of Salmonella Enteritidis (BIOTECH 1963) at 60°, 65° and 70°C in liquid quail eggs (LQE) and peptone-saline (PS) were determined using various non-selective and selective recovery plating media. The highest mean D-values recorded in LQE at 60°, 65° and 70°C were 3.11, 2.50 and 2.20min, respectively. Generally, the mean D-values in PS at all test temperatures were lower than in LQE. The highest established Z-values in LQE and PS were 21.71°C and 13.52°C, respectively. The potential of using the heat resistance parameters established in the study in the calculations for pasteurization schedules for LQE was recommended.
- 社団法人 日本食品科学工学会の論文
- 2005-05-01
著者
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Azanza Ma.
Department Of Food Science And Nutrition College Of Home Economics University Of The Philippines
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RUSTIA Abigail
Department of Food Science and Nutrition, College of Home Economics, University of the Philippines
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Rustia Abigail
Department Of Food Science And Nutrition College Of Home Economics University Of The Philippines
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