Inactivation kinetics of Listeria monocytogenes in whey dairy beverage processed with ohmic heating. (June 2020)

• Record Type: Journal Article
• Authors: Pereira, Mayara O.; Guimarães, Jonas T.; Ramos, Gustavo L.P.A.; do Prado-Silva, Leonardo; Nascimento, Janaina S.; Sant'Ana, Anderson S.; Franco, Robson M.; Cruz, Adriano G.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 127(2020)
• Publication Date: 2020-06
• Subjects: Emerging technologies -- Food preservation -- Dairy foods -- Food quality; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109420
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The inactivation kinetics of Listeria monocytogenes in whey dairy beverage submitted to ohmic heating processing (OH, 3 V/cm, 57.5–60 °C for 38-4 min) was investigated. Besides, the physicochemical characterization and sensory analysis of the whey dairy beverage processed by OH were performed. OH at 65 °C resulted in a reduction rate (RR) of 2.10 log CFU/mL −1 min −1 while conventional processing (CP) resulted in RR of 1.38 log CFU/mL −1 min −1 of Listeria monocytogenes . Concerning the physicochemical parameters, OH-treated beverages presented lower pH and hydroxymethylfurfural values and improved sensory scores, despite the lower brightness observed in the color measurements. Overall, OH is an interesting technology to be used in whey dairy beverage processing. The results of this study comprise key and useful data for application in quantitative risk models to estimate the risk of listeriosis due to the consumption of whey dairy beverages. Highlights: Inactivation kinetics of Listeria monocytogenes in whey dairy beverage submitted to ohmic heating. Decreased pH and hydroxymethylfurfural values. Improved sensory scored at the consumer test.