创新的病原体减少通过大气冷等离子技术出口海
Şehnaz Yasemin Tosun1, Sehban Kartal2, Tamer Akan3
1Department of Seafood Processing Technology, Faculty of Aquatic Sciences, Istanbul University, Kalenderhane, Onaltı Mart Şehitleri St., No. 2, Vezneciler-Fatih, 34134 Istanbul, Türkiye.
Foods (Basel, Switzerland)
|October 26, 2024
概括
大气中的冷血有效地减少了海上的有害细菌,如沙门氏菌和李斯特菌. 虽然更长的治疗改善了安全性,但它们影响了感官品质,表明需要在鱼类贸易中优化应用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全工程 食品安全工程
背景情况:
- 海安全对于全球食品贸易至关重要.
- 收获后受到沙门氏菌 (Salmonella Enteritidis) 和单细胞菌 (Listeria monocytogenes) 的污染会带来很大的风险.
- 对于鱼类产品而言,有效的净化方法至关重要.
研究的目的:
- 评估大气冷等离子体在海上减少沙门氏菌和李斯特菌单细胞菌的有效性.
- 评估冷等离子处理对鱼质量属性的影响.
- 确定最佳的处理参数,以提高食品安全.
主要方法:
- 用沙门氏菌和Listeria monocytogenes对海进行注射.
- 应用大气冷等离子体,持续时间不同 (2-18分钟).
- 在体外测试在细菌亚格表面上的冷血.
- 微生物减少,气味,味道,颜色,纹理,水活动和TBARS的分析.
主要成果:
- 在冷血中,S.Enteritidis降低了1.43 log CFU/g,而L.monocytogenes降低了0.80 log CFU/g.
- 治疗12分钟后,感官质量 (气味,味道) 显著下降.
- 没有观察到颜色,纹理或水活动的显著变化.
- 在体外,4分钟的血治疗消除了最初的细菌负载.
- 增加的TBARS水平与更长的暴露时间相关.
结论:
- 大气中的冷等离子体显示出增强海对细菌污染的安全性的潜力.
- 治疗持续时间至关重要,以平衡微生物减少与感官质量保护.
- 冷等离子是改善全球鱼类产业食品安全的一个有前途的技术.
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