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dc.contributor.author
Finten, Gabriel  
dc.contributor.author
Agüero, Maria Victoria  
dc.contributor.author
Jagus, Rosa Juana  
dc.date.available
2017-07-10T21:45:19Z  
dc.date.issued
2017-09  
dc.identifier.citation
Finten, Gabriel; Agüero, Maria Victoria; Jagus, Rosa Juana; Citric acid performance as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves; Elsevier Science; LWT - Food Science and Technology; 82; 9-2017; 318-325  
dc.identifier.issn
0023-6438  
dc.identifier.uri
http://hdl.handle.net/11336/20085  
dc.description.abstract
This research aims to investigate citric acid (CA) 0.5% as alternative to sodium hypochlorite (SH) 200 ppm for washing and disinfecting spinach leaves (Spinacia oleracea L.). The initial disinfection achieved in leaves spot-inoculated with Escherichia coli and Listeria innocua, pathogen surrogates, was investigated along with the effects of time and temperature conditions before processing on the performance of CA and SH. Next, the effectiveness of CA and SH was evaluated throughout refrigerated storage (6.5ºC, 9 days) at a low and high contamination load, 5-6 and 8-9 log CFU.g-1, respectively. And lastly, sensory impact was assessed through a trained panel and instrumental color. Results indicated that there were not significant differences between the initial disinfection achieved by CA and SH. Storing infected spinach under refrigeration, between harvest and processing, played a key role not only in reducing their deterioration but also in assuring their safety by maintaining CA and SH effectiveness against the inoculated surrogates. Citric acid performance was better in controlling surrogates´ regrowth along refrigerated storage. And there were not significant differences between CA and SH treated samples with respect to their sensory quality. Therefore, CA could constitute an alternative washing and disinfection method for spinach leaves.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Minimal Processing  
dc.subject
Microbial Safety  
dc.subject
Escherichia Coli  
dc.subject
Listeria Innocua  
dc.subject
Sensory Quality  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Citric acid performance as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-07-10T14:54:09Z  
dc.journal.volume
82  
dc.journal.pagination
318-325  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Ámsterdam  
dc.description.fil
Fil: Finten, Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina  
dc.description.fil
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina  
dc.description.fil
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina  
dc.journal.title
LWT - Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643817302736  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2017.04.047