Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma
The effect of pulsed electric fields (PEF) on the inactivation of inoculated Pseudomonas (P.) fragi, Escherichia (E.) coli (K12) and Staphylococcus (S.) xylosus as well as on the total aerobic plate count (TPC) of porcine blood plasma was investigated. Furthermore, the impact of PEF on gel strength...
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| Veröffentlicht in: | Innovative food science & emerging technologies 2014-06, Vol.23, p.87-93 |
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| creator | Boulaaba, Annika Kiessling, Martina Töpfl, Stefan Heinz, Volker Klein, Günter |
| description | The effect of pulsed electric fields (PEF) on the inactivation of inoculated Pseudomonas (P.) fragi, Escherichia (E.) coli (K12) and Staphylococcus (S.) xylosus as well as on the total aerobic plate count (TPC) of porcine blood plasma was investigated. Furthermore, the impact of PEF on gel strength and solubility was analysed. Inoculated plasma samples were PEF treated at an initial temperature of 30°C, electric field strength between 9 and 13kV/cm and a specific energy input in a range of 40 to 182kJ/kg for total treatment times between 35μs and 233μs.
Increased specific energy input led to increased microbial inactivation, but then decrease in soluble protein and gel strength occurred. To avoid undesired protein denaturation, energy input should not exceed 120kJ/kg. Considering these processing conditions an inactivation of 3.0±0.4 log steps for the total plate count was proven (p |
| doi_str_mv | 10.1016/j.ifset.2014.02.008 |
| format | Article |
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Increased specific energy input led to increased microbial inactivation, but then decrease in soluble protein and gel strength occurred. To avoid undesired protein denaturation, energy input should not exceed 120kJ/kg. Considering these processing conditions an inactivation of 3.0±0.4 log steps for the total plate count was proven (p<0.001). Inoculated E. coli K12 and P. fragi could be reduced below the detection limit (p<0.0001) and for at least 3 log steps (p<0.0001), respectively. S. xylosus was the most PEF resistant germ and for sufficient inactivation higher energy input was needed which resulted in outlet temperatures above 60°C (p<0.01).
The treatment of blood plasma with pulsed electric fields (PEF) is in principle a suitable method for reducing the total plate count, Pseudomonas fragi, Escherichia coli and Staphylococcus xylosus in porcine blood plasma. Inactivation is limited by the specific energy input which should not exceed 120kJ/kg at start temperatures of 30°C to avoid undesired protein denaturation. Improved microbiological quality of PEF-treated blood plasma enables enhanced utilisation possibilities and allows extended storage times.
•PEF impact on microorganisms, gel strength and solubility in porcine blood plasma.•Total plate count was reduced by 3.0±0.4 log steps.•E. coli and P. fragi could be inactivated for at least 3 log steps.•S. xylosus was the most PEF resistant germ, inactivation needed higher energy input.•To avoid larger protein denaturation, energy input should not exceed 120kJ/kg.</description><identifier>ISSN: 1466-8564</identifier><identifier>EISSN: 1878-5522</identifier><identifier>DOI: 10.1016/j.ifset.2014.02.008</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Escherichia coli ; Gelling properties ; Microbial inactivation ; Porcine blood plasma ; Pseudomonas ; Pseudomonas fragi ; Pulsed electric fields ; Staphylococcus ; Staphylococcus xylosus</subject><ispartof>Innovative food science & emerging technologies, 2014-06, Vol.23, p.87-93</ispartof><rights>2014 Elsevier Ltd</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c336t-d340845f2cf2a3e8f72903387ad7121bce6a1320cc7ce535a5cf1aac72231eff3</citedby><cites>FETCH-LOGICAL-c336t-d340845f2cf2a3e8f72903387ad7121bce6a1320cc7ce535a5cf1aac72231eff3</cites><orcidid>0000-0002-9116-2755 ; 0000-0003-1931-2701</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ifset.2014.02.008$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,46000</link.rule.ids></links><search><creatorcontrib>Boulaaba, Annika</creatorcontrib><creatorcontrib>Kiessling, Martina</creatorcontrib><creatorcontrib>Töpfl, Stefan</creatorcontrib><creatorcontrib>Heinz, Volker</creatorcontrib><creatorcontrib>Klein, Günter</creatorcontrib><title>Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma</title><title>Innovative food science & emerging technologies</title><description>The effect of pulsed electric fields (PEF) on the inactivation of inoculated Pseudomonas (P.) fragi, Escherichia (E.) coli (K12) and Staphylococcus (S.) xylosus as well as on the total aerobic plate count (TPC) of porcine blood plasma was investigated. Furthermore, the impact of PEF on gel strength and solubility was analysed. Inoculated plasma samples were PEF treated at an initial temperature of 30°C, electric field strength between 9 and 13kV/cm and a specific energy input in a range of 40 to 182kJ/kg for total treatment times between 35μs and 233μs.
Increased specific energy input led to increased microbial inactivation, but then decrease in soluble protein and gel strength occurred. To avoid undesired protein denaturation, energy input should not exceed 120kJ/kg. Considering these processing conditions an inactivation of 3.0±0.4 log steps for the total plate count was proven (p<0.001). Inoculated E. coli K12 and P. fragi could be reduced below the detection limit (p<0.0001) and for at least 3 log steps (p<0.0001), respectively. S. xylosus was the most PEF resistant germ and for sufficient inactivation higher energy input was needed which resulted in outlet temperatures above 60°C (p<0.01).
The treatment of blood plasma with pulsed electric fields (PEF) is in principle a suitable method for reducing the total plate count, Pseudomonas fragi, Escherichia coli and Staphylococcus xylosus in porcine blood plasma. Inactivation is limited by the specific energy input which should not exceed 120kJ/kg at start temperatures of 30°C to avoid undesired protein denaturation. Improved microbiological quality of PEF-treated blood plasma enables enhanced utilisation possibilities and allows extended storage times.
•PEF impact on microorganisms, gel strength and solubility in porcine blood plasma.•Total plate count was reduced by 3.0±0.4 log steps.•E. coli and P. fragi could be inactivated for at least 3 log steps.•S. xylosus was the most PEF resistant germ, inactivation needed higher energy input.•To avoid larger protein denaturation, energy input should not exceed 120kJ/kg.</description><subject>Escherichia coli</subject><subject>Gelling properties</subject><subject>Microbial inactivation</subject><subject>Porcine blood plasma</subject><subject>Pseudomonas</subject><subject>Pseudomonas fragi</subject><subject>Pulsed electric fields</subject><subject>Staphylococcus</subject><subject>Staphylococcus xylosus</subject><issn>1466-8564</issn><issn>1878-5522</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNp9kD1PwzAQhi0EEqXwC1g8siT4I07MwICq8iFVYoHZcu1zdVUaBzutxL_HtMxM96F77-59CLnlrOaMt_fbGkOGqRaMNzUTNWP6jMy47nSllBDnJW_attKqbS7JVc5bxnjHZDMjuAwB3ERjoOO-z-Ap9KVO6GhA6H2mcaA7dCmu0fYUB-smPNgJS9sOnm6g73HY0DHFEdKEkI-rYnI4AF33MXo69jbv7DW5CLZcuPmLc_L5vPxYvFar95e3xdOqclK2U-Vlw3SjgnBBWAk6dOKBSak76zsu-NpBa7kUzLnOgZLKKhe4ta4TQnIIQc7J3WlveelrD3kyO8yuvGkHiPtsuFKcMy2VLqPyNFrs5ZwgmDHhzqZvw5n5BWu25gjW_II1TJgCtqgeTyooLg4IyWSHMDjwmAo64yP-q_8B9suEYA</recordid><startdate>20140601</startdate><enddate>20140601</enddate><creator>Boulaaba, Annika</creator><creator>Kiessling, Martina</creator><creator>Töpfl, Stefan</creator><creator>Heinz, Volker</creator><creator>Klein, Günter</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-9116-2755</orcidid><orcidid>https://orcid.org/0000-0003-1931-2701</orcidid></search><sort><creationdate>20140601</creationdate><title>Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma</title><author>Boulaaba, Annika ; Kiessling, Martina ; Töpfl, Stefan ; Heinz, Volker ; Klein, Günter</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c336t-d340845f2cf2a3e8f72903387ad7121bce6a1320cc7ce535a5cf1aac72231eff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Escherichia coli</topic><topic>Gelling properties</topic><topic>Microbial inactivation</topic><topic>Porcine blood plasma</topic><topic>Pseudomonas</topic><topic>Pseudomonas fragi</topic><topic>Pulsed electric fields</topic><topic>Staphylococcus</topic><topic>Staphylococcus xylosus</topic><toplevel>online_resources</toplevel><creatorcontrib>Boulaaba, Annika</creatorcontrib><creatorcontrib>Kiessling, Martina</creatorcontrib><creatorcontrib>Töpfl, Stefan</creatorcontrib><creatorcontrib>Heinz, Volker</creatorcontrib><creatorcontrib>Klein, Günter</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Innovative food science & emerging technologies</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Boulaaba, Annika</au><au>Kiessling, Martina</au><au>Töpfl, Stefan</au><au>Heinz, Volker</au><au>Klein, Günter</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma</atitle><jtitle>Innovative food science & emerging technologies</jtitle><date>2014-06-01</date><risdate>2014</risdate><volume>23</volume><spage>87</spage><epage>93</epage><pages>87-93</pages><issn>1466-8564</issn><eissn>1878-5522</eissn><abstract>The effect of pulsed electric fields (PEF) on the inactivation of inoculated Pseudomonas (P.) fragi, Escherichia (E.) coli (K12) and Staphylococcus (S.) xylosus as well as on the total aerobic plate count (TPC) of porcine blood plasma was investigated. Furthermore, the impact of PEF on gel strength and solubility was analysed. Inoculated plasma samples were PEF treated at an initial temperature of 30°C, electric field strength between 9 and 13kV/cm and a specific energy input in a range of 40 to 182kJ/kg for total treatment times between 35μs and 233μs.
Increased specific energy input led to increased microbial inactivation, but then decrease in soluble protein and gel strength occurred. To avoid undesired protein denaturation, energy input should not exceed 120kJ/kg. Considering these processing conditions an inactivation of 3.0±0.4 log steps for the total plate count was proven (p<0.001). Inoculated E. coli K12 and P. fragi could be reduced below the detection limit (p<0.0001) and for at least 3 log steps (p<0.0001), respectively. S. xylosus was the most PEF resistant germ and for sufficient inactivation higher energy input was needed which resulted in outlet temperatures above 60°C (p<0.01).
The treatment of blood plasma with pulsed electric fields (PEF) is in principle a suitable method for reducing the total plate count, Pseudomonas fragi, Escherichia coli and Staphylococcus xylosus in porcine blood plasma. Inactivation is limited by the specific energy input which should not exceed 120kJ/kg at start temperatures of 30°C to avoid undesired protein denaturation. Improved microbiological quality of PEF-treated blood plasma enables enhanced utilisation possibilities and allows extended storage times.
•PEF impact on microorganisms, gel strength and solubility in porcine blood plasma.•Total plate count was reduced by 3.0±0.4 log steps.•E. coli and P. fragi could be inactivated for at least 3 log steps.•S. xylosus was the most PEF resistant germ, inactivation needed higher energy input.•To avoid larger protein denaturation, energy input should not exceed 120kJ/kg.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.ifset.2014.02.008</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-9116-2755</orcidid><orcidid>https://orcid.org/0000-0003-1931-2701</orcidid></addata></record> |
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| subjects | Escherichia coli Gelling properties Microbial inactivation Porcine blood plasma Pseudomonas Pseudomonas fragi Pulsed electric fields Staphylococcus Staphylococcus xylosus |
| title | Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma |
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