High pressure processing of hummus: Enhancing microbial safety and stability, and reducing lipid oxidation.

ABSTRACT: Hummus provides an ideal environment for microbial growth. The objectives of this study were to evaluate the effect of high-pressure processing (HPP) on i) microbial safety/quality, ii) physical/chemical properties, and iii) sensory characteristics of hummus. Uninoculated and hummus inoculated with Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes were subjected to HPP at 350 MPa for 1-5 min. After treatment, the D-value of the pathogens was calculated and uninoculated samples were stored for up to 28 d at 4 and 10 °C and total microbial counts (TMC) were enumerated. Thiobarbituric acid reactive substances (TBARS), colour, textural and rheological properties and sensory characteristics of hummus were also analysed. The D₁₀-value for Sa

SUBMITTER: Osaili TM 

PROVIDER: S-EPMC11876884 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature