Volume 16, Issue 88 (2019)                   FSCT 2019, 16(88): 357-364 | Back to browse issues page

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shahbazi N, Jamshidi A, Azizzadeh M. The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life. FSCT 2019; 16 (88) :357-364
URL: http://fsct.modares.ac.ir/article-7-26096-en.html
The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life
Niloufar Shahbazi1 , Abdollah Jamshidi 2, Mohammad Azizzadeh3
1- MSc of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran , ajamshid@um.ac.ir
3- Associate Professor of Department of Clinical Sciences , Faculty of Veterinary Medicine , Ferdowsi University Of Mashhad , Mashhad , Iran
Abstract:   (3494 Views)
Different species of Pseudomonas bacteria are found in abundance in nature. Although they are weak pathogens but they have great importance in the food hygiene and health because they are psychrophilic bacteria and can grow and proliferate at refrigerated temperatures and can produce proteolytic and lipolysis enzymes. In this study, the simultaneous effect of different doses of microwave radiation and different concentrations of lactic acid and salt on Pseudomonas aeruginosa bacteria inoculated into veal parts were studied. In this study, 108 specimens were evaluated in 9 treatments per day, 0,3,6,9, 12 15. And after refrigerating, microbial tests performed including Pseudomonas aeruginosa count and TVN chemical test. The control group was treated with distilled water. The bacterial count was done in Pseudomonas Agar medium. The effect of various concentrations of acid, salt, and microwave time on the logarithm of the bacterial count was evaluated over a 15-day refrigerator by Mixed repeated measure Anova. The results showed that different concentrations of acid, salt and microwave time and their interactions had a significant effect on the mean logarithm number of bacteria during refrigerating period.
Keywords: Pseudomonas aeruginosa, Microwave, Salt, and Veal, Organic Acid, Pseudomonas aeruginosa, Veal Microwave and Salt
Full-Text [PDF 488 kb]   (1434 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2018/10/13 | Accepted: 2019/04/20 | Published: 2019/06/15
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