Non-thermal effects of microwave processing on inactivation of Clostridium Sporogenes inoculated in salmon fillets
| Autor: | Changkai Guo, Donglei Luan, Yifen Wang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Microbial safety biology Chemistry Clostridium sporogenes 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0404 agricultural biotechnology 010608 biotechnology Food products Food science Microwave Food Science Holding time |
| Zdroj: | LWT. 133:109861 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.109861 |
| Popis: | Microwave processing has been a promising technology in improving quality and ensuring microbial safety of food products, while non-thermal effects of microwave is in controversy. The objective of this study was to investigate the non-thermal effects of microwave electromagnetic (EM) fields on Clostridium Sporogenes (surrogate of Clostridium botulinum) inoculated in salmon fillets using same time-temperature profiles method. The inoculated salmon fillets were processed by a single-mode pilot microwave processing system with different radiation time (2, 3 and 4 min) and holding time (0, 2 and 4 min). Corresponding water bath treatments were designed for each microwave processing to obtain matching time-temperature profiles. Results showed that the same time-temperature profiles method was successfully achieved to evaluate the microwave non-thermal effects in salmon fillets. With equal or lower thermal lethality value, microwave processing brought significantly higher (P |
| Databáze: | OpenAIRE |
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