naa a22 4500 510726690 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0819-4 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0819-4 Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes [Elektronische Daten] Inactivation Kinetics, Color, and Sensory Evaluations [Giovanna Ferrentino, Sara Balzan, Sara Spilimbergo] The feasibility of supercritical carbon dioxide (SC-CO2) treatment to inactivate Listeria monocytogenes inoculated on the surface of dry cured ham was investigated. A multibatch apparatus was used. Inactivation kinetics were determined at 8 and 12MPa, as a function of temperatures (35-50°C), treatment times (5-60min), and initial microbial loads (103-107 colony-forming units [CFU]/g). Color changes of the sample were determined by measuring the reflectance spectra and L*, a*, and b* parameters. A new spectroscopic technique was developed for this. Sensory quality of the product before and after the SC-CO2 treatment was evaluated by a sensory panel. Treatment at 50°C, 12MPa for 15min resulted in total inactivation of L. monocytogenes with an initial microbial load of 107CFU/g. Less severe conditions, e.g., 45°C, 12MPa, 5min, were sufficient to reach total inactivation if the initial microbial load was 103CFU/g. The process slightly influenced the color and sensory attributes of the sample. The results demonstrated the efficiency and the potential of SC-CO2 as a technology for the pasteurization of the surface of foods, in particular ham-type meat products. Springer Science+Business Media, LLC, 2012 Supercritical carbon dioxide nationallicence Inactivation kinetics nationallicence Listeria monocytogenes nationallicence Dry cured ham surface nationallicence Ferrentino Giovanna Department of Materials Engineering and Industrial Technologies, University of Trento, via Mesiano 77, 38050, Trento, Italy aut Balzan Sara Department of Materials Engineering and Industrial Technologies, University of Trento, via Mesiano 77, 38050, Trento, Italy aut Spilimbergo Sara Department of Materials Engineering and Industrial Technologies, University of Trento, via Mesiano 77, 38050, Trento, Italy aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1164-1174 1935-5130 6:5<1164 2013 6 11947 https://doi.org/10.1007/s11947-012-0819-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0819-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ferrentino Giovanna Department of Materials Engineering and Industrial Technologies, University of Trento, via Mesiano 77, 38050, Trento, Italy aut NATIONALLICENCE 700 1- Balzan Sara Department of Materials Engineering and Industrial Technologies, University of Trento, via Mesiano 77, 38050, Trento, Italy aut NATIONALLICENCE 700 1- Spilimbergo Sara Department of Materials Engineering and Industrial Technologies, University of Trento, via Mesiano 77, 38050, Trento, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1164-1174 1935-5130 6:5<1164 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer