Source:http://linkedlifedata.com/resource/pubmed/id/19818521
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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
1
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| pubmed:dateCreated |
2009-11-2
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| pubmed:abstractText |
The potential of using juice of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) to reduce Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 populations on raw shrimps after washing and during storage (4 degrees C) was investigated. The uninoculated raw shrimps and those inoculated with approximately 9 log cfu/ml of L. monocytogenes Scott A and S. Typhimurium ATCC 14028 were washed (dipped or rubbed) in distilled water (SDW) (control), bilimbi or tamarind juice at 1:4 (w/v) concentrations for 10 and 5 min. Naturally occurring aerobic bacteria (APC), L. monocytogenes Scott A and S. Typhimurium ATCC 14028 counts, pH values and sensory analysis of washed shrimps were determined immediately after washing (day 0), and on days 3 and 7 of storage. Compared to SDW, bilimbi and tamarind juice significantly (p<0.05) reduced APC (0.40-0.70 log cfu/g), L. monocytogenes Scott A (0.84-1.58 log cfu/g) and S. Typhimurium ATCC 14028 (1.03-2.00 log cfu/g) populations immediately after washing (0 day). There was a significant difference (p<0.05) in bacterial reduction between the dipping (0.40-0.41 log for APC; 0.84 for L. monocytogenes Scott A and 1.03-1.09 log for S. Typhimurium ATCC 14028) and rubbing (0.68-0.70 log for APC; 1.34-1.58 for L. monocytogenes Scott A and 1.67-2.00 log for S. Typhimurium ATCC 14028) methods. Regardless of washing treatments or methods, populations of S. Typhimurium ATCC 14028 decreased slightly (5.10-6.29 log cfu/g on day 7 of storage) while populations of L. monocytogenes Scott A (8.74-9.20 log cfu/g) and APC (8.68-8.92 log cfu/g) increased significantly during refrigerated storage. The pH of experimental shrimps were significantly (p<0.05) decreased by 0.15-0.22 pH units after washing with bilimbi and tamarind juice. The control, bilimbi or tamarind-washed shrimps did not differ in sensory panellist acceptability (p>0.05) throughout the storage except for odour (p<0.05) attributes at 0 day when acidic or lemony smell was noticed in bilimbi- and tamarind-washed shrimps and not in control shrimps.
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| pubmed:language |
eng
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| pubmed:journal | |
| pubmed:citationSubset |
IM
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| pubmed:chemical | |
| pubmed:status |
MEDLINE
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| pubmed:month |
Nov
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| pubmed:issn |
1879-3460
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| pubmed:author | |
| pubmed:issnType |
Electronic
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| pubmed:day |
30
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| pubmed:volume |
136
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| pubmed:owner |
NLM
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| pubmed:authorsComplete |
Y
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| pubmed:pagination |
88-94
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| pubmed:meshHeading |
pubmed-meshheading:19818521-Angiosperms,
pubmed-meshheading:19818521-Animals,
pubmed-meshheading:19818521-Colony Count, Microbial,
pubmed-meshheading:19818521-Disinfectants,
pubmed-meshheading:19818521-Disinfection,
pubmed-meshheading:19818521-Food Handling,
pubmed-meshheading:19818521-Food Microbiology,
pubmed-meshheading:19818521-Fruit,
pubmed-meshheading:19818521-Humans,
pubmed-meshheading:19818521-Hydrogen-Ion Concentration,
pubmed-meshheading:19818521-Listeria monocytogenes,
pubmed-meshheading:19818521-Penaeidae,
pubmed-meshheading:19818521-Plant Extracts,
pubmed-meshheading:19818521-Salmonella typhimurium,
pubmed-meshheading:19818521-Sensation,
pubmed-meshheading:19818521-Tamarindus,
pubmed-meshheading:19818521-Temperature
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| pubmed:year |
2009
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| pubmed:articleTitle |
Effects of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) juice on Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 and the sensory properties of raw shrimps.
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| pubmed:affiliation |
School of Land, Crop and Food Sciences, University of Queensland, St. Lucia, Queensland 4067, Australia.
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| pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
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