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International Journal of Food Properties
Year: 2010  |  Volume: 13  |  Issue: 5  |  Page No.: 1074 - 1091

High Pressure Destruction Kinetics of Clostridium Sporogenes Spores in Salmon Slurry at Elevated Temperatures

Hosahalli S. Ramaswamy and Yanwen Shao    

Abstract: Salmon slurry containing C. sporogenes spores was subjected to high pressure (HP) treatments (700-900 MPa; 80-100°C, and 0-24 min). Destruction rates (D value) and pressure/temperature sensitivity parameters (ZP and ZT ) were evaluated. Thermal treatment D values were an order of magnitude higher than those under HP. Higher pressures and temperatures accelerated the spore destruction rates. ZP values were 14.5, 17.3 and 15.5°C at 700, 800 and 900 MPa respectively, while ZT values (at constant temperature) were 440, 540, 550 MPa at 80, 90, and 100°C, respectively. The z value under thermal treatment was 8.8°C. The spores were relatively more sensitive to temperature than to pressure.

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