A comparison of the bactericidal effectiveness of hydrochloric and acetic acid on Staphylococcus aureus in silver carp during a pH-shift protein recovery process
详细信息 查看全文
- 作者：Maryam Ronaghi ; Sarah Beamer ; Jacek Jaczynski ; Kristen E. Matak ; Kristen.Matak@mail.wvu.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Staphylococcus aureus ; Silver carp ; Organic acid ; pH-shift ; Protein recovery
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：239-243
- 全文大小：272 K
文摘
- •
The bactericidal effectiveness of a pH-shift protein recovery process was tested.
- •
Protein was solubilized with glacial acetic acid, hydrochloric acid or sodium hydroxide.
- •
Significant reductions occurred in the protein fraction for all solubilization combinations.
- •
The protein recovery process is effective at reducing Staphylococcus aureus in recovered protein.