Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 355-361 ◽  
Author(s):  
M. Shafiur Rahman ◽  
Jin-Kyu Seo ◽  
Sung-Gil Choi ◽  
Khalid Gul ◽  
Han-Sul Yang
1994 ◽  
Vol 57 (4) ◽  
pp. 295-300 ◽  
Author(s):  
KARL F. ECKNER ◽  
WENDY A. DUSTMAN ◽  
ANNA A. RYŚ-RODRIGUEZ

Pasteurized process cheese spread was manufactured with moisture contents of 52, 54, 56 and 60%. Three different types of phosphate emulsifier were used, disodium ortho-phosphate and two commercially-available polyphosphates, S9 and S9H. Pasteurized, processed cheese spreads were inoculated with approximately 1 × 104 Clostridium botulinum spores/gram cheese in the cook kettle, held 3 min at 80°C, hot-filled into glass containers, and incubated at 30°C. Samples were analyzed over 30 weeks for growth of C. botulinum and toxigenesis. Toxin was first detected in 60% moisture cheese with disodium ortho-phosphate as the emulsifier at 8 weeks and in 60% moisture cheese with the test polyphosphates as the emulsifier when tested at 20 weeks. None of the other cheese formulations were toxic at 20 weeks. Toxin production correlated statistically to time, moisture, pH and phosphate type.


2018 ◽  
Vol 99 (2) ◽  
pp. 816-823 ◽  
Author(s):  
M Shafiur Rahman ◽  
Khalid Gul ◽  
Han-Sul Yang ◽  
Jiyeon Chun ◽  
William L Kerr ◽  
...  

2010 ◽  
Vol 98 (4) ◽  
pp. 393-397 ◽  
Author(s):  
Rama Chandra Pradhan ◽  
Venkatesh Meda ◽  
Prasant Kumar Rout ◽  
Satyanarayan Naik ◽  
Ajay K. Dalai

2016 ◽  
Vol 25 (2) ◽  
pp. 637-642 ◽  
Author(s):  
Hyun-Joo Kim ◽  
Hae In Yong ◽  
Dinesh D. Jayasena ◽  
Hyun Jung Lee ◽  
Haelim Lee ◽  
...  

2008 ◽  
Vol 516 (15) ◽  
pp. 4733-4741 ◽  
Author(s):  
A.A. Lubguban ◽  
J.A. Lubguban ◽  
M.T. Othman ◽  
R.V. Shende ◽  
S. Gangopadhyay ◽  
...  

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