Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain.
Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain.
Food Microbiol. 2018 Feb;69:18-24. doi: 10.1016/j.fm.2017.07.012. Epub 2017 Jul 17.
A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product a (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodology was implemented with backward stepwise regression to generate a model that best fitted to the experimental data. All the three factors studied significantly influenced HHP inactivation of L. monocytogenes (p < 0.05). Pathogen reductions increased as the pressure and duration of HHP treatments rose. Low values of a seemed to exert a protective effect on L. monocytogenes and pressures below 400 MPa did not lead to significant pathogen reductions. The model was validated with independent published data. Accuracy and bias factors were also determined to evaluate the performance of the developed model, which was considered acceptable for prediction purposes. The model generated represents a mathematical tool that will help food manufacturers to improve the efficacy of HHP processing of chorizo sausage and observe the regulatory authority's specifications regarding L. monocytogenes levels while maintaining food safety.
采用中心复合设计研究了 3 个因素（产品 a（0.79-0.92）、压力强度（349-600 MPa，18°C）和保持时间（0-12.53 min））对高压处理（HHP）西班牙辣香肠中单核细胞增生李斯特氏菌灭活效果的影响，以提高其有效性。采用逐步后退回归法实施响应面法，生成最适合实验数据的模型。研究的 3 个因素均显著影响 HHP 对单核细胞增生李斯特氏菌的灭活作用（p<0.05）。随着 HHP 处理的压力和时间的增加，病原菌的减少量增加。a 值较低似乎对单核细胞增生李斯特氏菌有保护作用，而压力低于 400 MPa 不会导致显著的病原菌减少。该模型通过独立发表的数据进行了验证。还确定了准确性和偏差因子，以评估所开发模型的性能，认为其可用于预测目的。所生成的模型是一种数学工具，将有助于食品制造商提高 HHP 处理辣香肠的效果，并遵守监管机构关于单核细胞增生李斯特氏菌水平的规定，同时确保食品安全。
