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Combined Effect of Sucrose and Heat Treatment Temperature on the Thermal Resistance of Staphylococcus aureus MF‐31
Author(s) -
TUNCAN ERDAL U.,
MARTIN SCOTT E.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb07916.x
Subject(s) - sucrose , staphylococcus aureus , chemistry , d value , thermal resistance , heat resistance , food science , osmotic pressure , thermal , materials science , biochemistry , thermodynamics , bacteria , biology , composite material , physics , genetics
The combined effect of sucrose and heat treatment temperature on the thermal resistance of Staphylococcus aureus MF‐31 was examined by determining the relationships between the D value, temperature and each of three parameters (water activity, osmotic pressure and water binding energy) related to sucrose‐water binding. The results showed that sucrose and temperature had a significant interactive effect on thermal resistance. More specifically, sucrose increased the heat resistance, and this effect was greater at lower temperatures than at higher temperatures. The effect of sucrose on the Z value was slight compared to its effect on the D value.