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Published on: November 16, 2016
Simulation and Experimental Study of Moderate Electric Field (MEF) Effects on Inactivation of Listeria monocytogenes
Beom-Su Cho1, Jin Hong Mok1,2, Seohyeon Choi2
1Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea.
Abstract:
The present study evaluated the efficacy of moderate electric fields (MEFs) treatments against surimi, an intermediate seafood protein product, to enhance microbial safety and food quality at mild temperatures and electric field strength. The pathogens that have been associated with seafood, such as Listeria monocytogenes and Vibrio parahaemolyticus, were selected and investigated under varying conditions of applied MEF duty cycle (DC, 50 or 100% square-wave form with 20 kHz at 34 V/cm), temperature (20-60 °C), and treatment time (up to 10 min) against different surimi concentrations (10-20%). Microbial reductions in both L. monocytogenes and V. parahaemolyticus significantly increased with elevated temperature at higher duty cycle, and a maximum log reduction of 7.2 and 5.9 was achieved at 60 °C under both DC50% and 100% after 10 min, respectively. The potential MEF-induced inactivation of quality-deteriorating enzymes in fish products, including trimethylamine-N-oxide (TMAO) reductase, serine- and cysteine- proteases, was numerically evaluated based on enzyme-specific electrophoretic temperature rise. Overall, these findings highlight MEF as a promising hurdle technology for enhancing both microbial safety and enzyme control in marine-based protein products.
Insights
Moderate electric fields (MEFs) effectively improve seafood safety and quality. This study shows MEF treatments significantly reduce pathogens like Listeria monocytogenes and Vibrio parahaemolyticus in surimi at mild temperatures.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Seafood, particularly surimi, is susceptible to microbial contamination and enzymatic spoilage.
- Traditional preservation methods may affect food quality and require high temperatures.
- Developing effective, mild preservation techniques is crucial for seafood safety and quality.
Purpose of the Study:
- To evaluate the efficacy of moderate electric fields (MEFs) in enhancing the microbial safety of surimi.
- To assess the impact of MEFs on quality-deteriorating enzymes in surimi.
- To determine optimal MEF treatment parameters (duty cycle, temperature, time) for surimi preservation.
Main Methods:
- MEF treatments were applied to surimi samples with varying concentrations (10-20%).
- Pathogens Listeria monocytogenes and Vibrio parahaemolyticus were targeted under different MEF conditions (50% or 100% duty cycle, 20 kHz, 34 V/cm, 20-60 °C, up to 10 min).
- Enzyme inactivation was evaluated based on electrophoretic temperature rise.
Main Results:
- Significant microbial reductions were observed for both L. monocytogenes and V. parahaemolyticus.
- Higher temperatures and duty cycles led to greater pathogen inactivation.
- Maximum log reductions of 7.2 for L. monocytogenes and 5.9 for V. parahaemolyticus were achieved at 60 °C after 10 min.
Conclusions:
- MEF treatment is a promising hurdle technology for improving microbial safety in surimi.
- MEFs show potential for controlling quality-deteriorating enzymes in marine protein products.
- This technology offers a method for enhancing seafood safety and quality under mild processing conditions.
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