Thermal inactivation of Pseudomonas aeruginosa 1244 in salted Sardinella fimbriata meat homogenate

Abstract

This study established the thermal inactivation parameters, D and z values of Pseudomonas aeruginosa 1244 in a laboratory-prepared salted herring meat homogenate suspending medium. The food matrix was determined to have a pH equal to 5.85 and a_w of 0.73. The moisture and NaCl contents were 38.25% and 13.81%, respectively. The test microorganism exhibited first-order inactivation behavior (R² ≥ 0.90) at all heating temperatures. Thermal inactivation rates decreased with increasing temperatures. The D values established were 70.94 s (60°C), 60.46 s (75°C), 31.11 s (80°C) and 22.14 s (90°C).The thermal resistance parameter z value of 57.10°C was determined. The results provide information on the behavior of the test organism in heated salted herring meat, and could provide a basis for challenge studies involving other microbial species and strains in similar food matrices. The thermal inactivation kinetic parameters may be used in the establishment or validation or both of process schedules for salted herring meats, including mechanical dehydration and sun drying protocols.