中等压力和超声波的连续组合对液体全蛋后续热巴氏杀菌的效果
Ana C Ribeiro1, Susana Casal2, José A Lopes da Silva1
1Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Foods (Basel, Switzerland)
|July 14, 2023
概括
将中等压力 (MP),超声波 (US) 和热巴氏杀菌 (TP) 结合起来,实现了与商业TP相比的安全性. 然而,这种MP-US-TP方法并没有比标准TP显著改善液体全蛋 (LWE) 质量.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品工程 食品工程
背景情况:
- 商业热巴氏杀菌 (TP) 是整个蛋安全的标准.
- 寻求替代方法,以潜在地提高质量保留.
- 组合技术,如中等压力 (MP) 和超声波 (美国) 可能提供协同效应.
研究的目的:
- 评估连续的中等压力 (MP) 和/或超声波 (US) 预处理,然后进行减少热巴氏消毒 (TP),作为液体全蛋 (LWE) 商业TP的替代方案.
- 评估这些联合治疗对*沙门氏菌*无活化和LWE质量属性的影响.
主要方法:
- 在较短的TP周期之前,先顺序应用MP和/或US预处理.
- 评估 * 沙门氏菌 * Senftenberg 775/W 无活化水平.
- 对LWE质量参数的分析:蛋白质溶解度,粘度,乳化特性和挥发性化合物.
主要成果:
- 组合MP,US和TP (MP-US-TP) 实现了与商业TP相比的*沙门氏菌*无活化.
- MP和US的预处理似乎降低了沙门氏菌的耐热性.
- 与原始LWE相比,MP-US-TP治疗提高了蛋白质溶解度和降低了粘度,与单独TP或MP不同.
- 所有处理都降低了乳化特性;MP-US-TP的影响比商业TP更为显著.
- 由于MP-US-TP比商业TP具有更高的蛋白质溶解度和更低的粘度,但乳化能力和挥发性化合物减少.
结论:
- 一个连续的MP-US-TP处理可以达到相当于商业TP的微生物安全性.
- 尽管有一些质量改进 (蛋白质溶解度,粘度),但MP-US-TP方法在LWE质量保留方面没有提供与商业TP相比的整体优势.
- 商业TP显示LWE的挥发性化合物和乳化能力更好地保留.
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