TY - JOUR

T1 - Water Properties in Cream Cheeses with Variations in pH, Fat, and Salt Content and Correlation to Microbial Survival

A1 - Møller,Sandie M.

A1 - Hansen,Tina B.

A1 - Andersen,Simon Ulf

A1 - Lillevang,Søren K.

A1 - Rasmussen,Anitha

A1 - Bertram,Hanne C.

AU - Møller,Sandie M.

AU - Hansen,Tina B.

AU - Andersen,Simon Ulf

AU - Lillevang,Søren K.

AU - Rasmussen,Anitha

AU - Bertram,Hanne C.

PB - American Chemical Society

PY - 2012

Y1 - 2012

N2 - Water mobility and distribution in cream cheeses with variations in fat (4, 15, and 26%), added salt (0, 0.625, and 1.25%), and pH (4.2, 4.7, and 5.2) were studied using H-1 NMR relaxometry. The cheese samples were inoculated with a mixture of Listeria innocua, Escherichia coli 0157 and Staphylococcus aureus, and partial least-squares regression revealed that H-1 T-2 relaxation decay data were able to explain a large part of the variation in the survival of E. coli O157 (64-83%). However, the predictions of L. innocua and S. aureus survival were strongly dependent on the fat/water content of the samples. Consequently, the present results indicate that NMR relaxometry is a promising technique for predicting the survival of these bacteria; however, the characteristics of the sample matrix are substantial.

AB - Water mobility and distribution in cream cheeses with variations in fat (4, 15, and 26%), added salt (0, 0.625, and 1.25%), and pH (4.2, 4.7, and 5.2) were studied using H-1 NMR relaxometry. The cheese samples were inoculated with a mixture of Listeria innocua, Escherichia coli 0157 and Staphylococcus aureus, and partial least-squares regression revealed that H-1 T-2 relaxation decay data were able to explain a large part of the variation in the survival of E. coli O157 (64-83%). However, the predictions of L. innocua and S. aureus survival were strongly dependent on the fat/water content of the samples. Consequently, the present results indicate that NMR relaxometry is a promising technique for predicting the survival of these bacteria; however, the characteristics of the sample matrix are substantial.

KW - Agriculture

KW - Chemestry

KW - Food

KW - Nuclear-Magnetic-Resonance

KW - Staphylococcus-Aureus

KW - NMR Relaxometry

KW - Mobility

KW - Relaxation

KW - Systems

KW - Fermentation

KW - Coagulation

KW - Temperature

KW - H-1-NMR

U2 - 10.1021/jf204371v

DO - 10.1021/jf204371v

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 7

VL - 60

SP - 1635

EP - 1644

ER -