Palabras clave
food safety
pastry
rheology
Staphylococcus
structure
Cómo citar
Resumen
La estructura de los alimentos es un factor clave a considerar con miras a controlar el crecimiento microbiano. Se empleó un relleno de pastelería como alimento modelo para estudiar el crecimiento de Staphylococcus bajo diferentes condiciones. Además, la estructura del sistema se caracterizó con base en mediciones reológicas. Los barridos de frecuencia
mostraron que, en todos los casos, el componente elástico determina el comportamiento reológico del relleno de pastelería usado como modelo (G' > G''). Los valores obtenidos para el número de coordinación (z) y el coeficiente proporcional (A) indicaron que el alimento modelo exhibe más estructuras de agregados y enlaces más fuertes a temperaturas más bajas. De acuerdo con las máximas tasas de crecimiento específico, el crecimiento de Staphylococcus en el modelo de pastelería estuvo claramente condicionado por la difusión de oxígeno, que está limitada por la matriz del alimento y también por la temperatura de incubación. Además, el análisis del crecimiento de Staphylococcus a distintas temperaturas sugirió la influencia de la estructura del relleno de pastelería en el comportamiento del microrganismo.
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