结合高压加工和超临界二氧化碳,使无害菌失活
Bjørn Tore Rotabakk1, Tone Mari Rode1
1Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 8034, NO-4068 Stavanger, Norway.
Foods (Basel, Switzerland)
|October 14, 2023
概括
使用超临界二氧化碳 (CO2) 的高压加工有效地使鱼中的无垢菌无活化. 超临界条件和升高的二氧化碳水平在储存期间显著抑制了细菌的生长和恢复.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品保存技术 食品保存技术
背景情况:
- * 确保像鱼这样的即食食品的微生物安全性至关重要.
- * 传统的保存方法可能会影响感官质量. 高压加工 (HPP) 提供了一个替代方案.
研究的目的:
- * 调查超临界二氧化碳 (scCO2) HPP对鱼中无辜菌 (Listeria innocua) 的活性.
- * 评估不同二氧化碳含量和加工条件对细菌失活和恢复的影响.
主要方法:
- *用*Listeria innocua*接种的鱼是在修改大气层 (50:50或95:5 CO2:N2) 下包装的.
- *样品在亚临界或超临界条件下 (T < 304 K或T > 304 K) 经过高压处理 (300-600 MPa,2分钟).
- * 在4摄氏度储存期间监测无活化和细菌恢复,最高可持续53天.
主要成果:
- *在400和600MPa的压力下,在亚临界和超临界条件下,L. innocua*显著失活.
- *在高二氧化碳水平的超临界条件下,350 MPa引发了持续的滞后阶段,显著降低了细菌负载.
- * 超临界条件和高二氧化碳水平在储存期间协同抑制了细菌的恢复和生长.
结论:
- * 超临界二氧化碳HPP是一种有前途的技术,用于使鱼中的*L. innocua*失活.
- *优化压力,温度和二氧化碳度可增强无活化,防止细菌再生.
- * 这种方法为改善海鲜产品的保质期和安全性提供了一个潜在的策略.
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