Coupling Effects Of Structure, Oxygen Availability And Temperature On Microbial Growth In A Pastry Filling

Abstract

The structure of real food is a key factor to be considered in order to control microbial growth. A pastry filling has been employed as model food to study the growth of Staphylococcus under different conditions. Additionally, the structure of the food system has been characterised by means of rheological measurements. Frequency sweeps showed that, in all cases, the elastic component determines the rheological behaviour of model pastry filling (G0> G00). Values obtained for the coordination number (z) and the proportional coefficient (A) indicated that the model food exhibits more aggregate structures and stronger links at lower temperatures. According to the maximum specific growth rates, the Staphylococcus growth in the model pastry filling was clearly conditioned by oxygen diffusion, which is limited by the food matrix, and also by the incubation temperature. In addition, the analysis of Staphylococcus growth at different temperatures suggested the influence of the pastry filling structure on microorganism behaviour.