Inactivation of Staphylococcus aureus in raw salmon with supercritical CO2 using experimental design

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dc.creatorMônica CUPPINI
dc.creatorJamile ZENI
dc.creatorJuliana BARBOSA
dc.creatorElton FRANCESCHI
dc.creatorGeciane TONIAZZO
dc.creatorRogério Luis CANSIAN
dc.date2016
dc.date.accessioned2026-07-07T04:19:29Z
dc.descriptionConsidering the microbial safety of consumption of raw foods (Asian food), this study aimed to explore the inactivation S. aureus in raw salmon by supercritical CO2 treatment (SC-CO2). For this purpose, experimental design methodology was employed as a tool to evaluate the effects of pressure (120-220 bar), the depressurization rate (10 to 100 bar.min–1) and the salmon:CO2 mass relation (1:0.2 to 1:1.0). It was observed that the pressure and the depressurization rate was statistically significant, i.e. the higher the system pressure and depressurization rate, the greater the microbial inactivation. The salmon: CO2 mass relation did not influence the S. aureus inactivation in raw salmon. There was a total reduction in S. aureus with 225 bar, a depressurizing rate of 100 bar.min–1, a salmon: CO2 mass relation of 1:0.6, for 2 hours at 33 °C.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395946787002
dc.identifier.urihttp://hdl.handle.net/123456789/457818
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36
dc.subjectAgrociencias
dc.titleInactivation of Staphylococcus aureus in raw salmon with supercritical CO2 using experimental design
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos