Water properties in cream cheeses with variations in pH, fat, and salt content and correlation to microbial survival |
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| Authors: | Møller Sandie M Hansen Tina B Andersen Ulf Lillevang Søren K Rasmussen Anitha Bertram Hanne C |
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| Institution: | Department of Food Science, Faculty of Science and Technology, Aarhus University, ?rslev, Denmark. Moeller@agrsci.dk |
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| Abstract: | 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 (1)H NMR relaxometry. The cheese samples were inoculated with a mixture of Listeria innocua, Escherichia coli O157 and Staphylococcus aureus, and partial least-squares regression revealed that (1)H 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. |
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