| Autor: |
Myong Soo Chung, Ji-Hye Mun, Chan Ick Cheigh |
| Rok vydání: |
2012 |
| Předmět: |
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| Zdroj: |
The Korean Journal of Food And Nutrition. 25:69-76 |
| ISSN: |
1225-4339 |
| DOI: |
10.9799/ksfan.2012.25.1.069 |
| Popis: |
Intense pulsed light(IPL) has been highlighted as an innovative nonthermal sterilization technology that can kill spoilage or pathogenic microorganisms by using short-duration pulses of intense broad-spectrum electromagnetic radiation. This paper examines the inactivation effects of IPL on Listeria monocytogenes, Escherichia coli O157:H7, and Pseudomonas aeruginosa inoculated on seafood products such as salmon, flatfish, and shrimps and evaluates the possibility of extending the shelf-life of seafood products. The results indicate that the inactivation of microorganisms increased with an increase in IPL energy density(J/㎠) and a decrease in the distance between the sample surface and the lamp. In addition, temperature increases on the fish fillets during the treatments were well controlled within the range of 5.7～9.8℃. The IPL treatment had a significant positive effect on the storage stability of seafood products at the storage temperature of 4℃ for 12 days. These results suggest that the storage period for fish fillets can be extended from 4 days to 6～8 days through the IPL treatment. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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