大麦奥卡拉的高压巴氏杀菌方法
Amanda Helstad1, Ali Marefati1, Cecilia Ahlström1
1Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.
Foods (Basel, Switzerland)
|November 25, 2023
概括
在600MPa的高压巴氏杀菌显著减少了麦的微生物,将其保质期延长到2-4周. 需要进一步的研究来确保其用于食品应用的安全性.
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:
- 植物性饮料残留物,如麦,由于微生物的保质期短,造成了大量的食物浪费.
- 目前麦的用途包括能量转换或动物料,限制其作为食品成分的潜力.
研究的目的:
- 为了研究高压巴氏杀菌对麦卡拉微生物保质期的影响.
- 分析高压处理对麦卡拉的热性能,粘度和水/油保持能力的影响.
主要方法:
- 麦花经过了200 MPa,400 MPa和600 MPa的高压巴氏杀菌.
- 在4°C进行了为期4周的微生物储存研究.
- 分析包括总有氧计数,酵母和菌,乳酸细菌,热性质,粘度和水/油保持能力.
主要成果:
- 在四周后,600 MPa的治疗显著降低了总有氧计数,酵母和菌 (p <0.05).
- 乳酸细菌含量减少到检测极限 (2.3 log CFU/g) 在600 MPa处理.
- 200MPa和400MPa的治疗方法在两周后意外增加了微生物的数量 (p < 0.05).
- 较高的压力 (400-600MPa) 增加了阿维纳林 (12S环球蛋白) 的蛋白质变性.
- 除了降低200MPa之外,水容量没有受到影响;油容量保持不变.
结论:
- 在600MPa的高压巴氏杀菌可以通过减少微生物负载,将麦的保质期延长到2-4周.
- 需要进一步的研究来识别特定的微生物,并确保用于食品的麦的微生物安全性.
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