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| CUPPINI,Mônica; ZENI,Jamile; BARBOSA,Juliana; FRANCESCHI,Elton; TONIAZZO,Geciane; CANSIAN,Rogério Luis. |
| Abstract Considering the microbial safety of consumption of raw foods (Asian food), this study aimed to explore the inactivation S. aureus in raw salmon by supercritical CO2 treatment (SC-CO2). For this purpose, experimental design methodology was employed as a tool to evaluate the effects of pressure (120-220 bar), the depressurization rate (10 to 100 bar.min–1) and the salmon:CO2 mass relation (1:0.2 to 1:1.0). It was observed that the pressure and the depressurization rate was statistically significant, i.e. the higher the system pressure and depressurization rate, the greater the microbial inactivation. The salmon: CO2 mass relation did not influence the S. aureus inactivation in raw salmon. There was a total reduction in S. aureus with 225 bar, a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Staphylococcus aureus; Supercritical carbon dioxide; Microbial inactivation. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500008 |
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