Microbial inactivation and electron penetration in surimi seafood during electron beam processing

被引：40
|
作者：
Jaczynski, J
Park, JW
机构：
[1] Oregon State Univ, Seafood Lab, Astoria, OR 97103 USA
[2] Oregon State Univ, Dept Food Sci & Technol, Astoria, OR 97103 USA
[3] W Virginia Univ, Div Anim & Vet Sci, Morgantown, WV 26506 USA
来源：
JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 05期
关键词：
surimi seafood; e-beam penetration; Staphylococcus aureus; D value; predictive microbiology;
D O I：
10.1111/j.1365-2621.2003.tb12330.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Electron penetration and microbial inactivation by electron beam (e-beam) in surimi seafood were investigated. Dose map revealed that 1- and 2-sided e-beam could efficiently penetrate 33- and 82-mm thick surimi seafood, respectively. Modeling of microbial inactivation by e-beam demonstrated that 2-sided e-beam may control Staphylococcus aureus if the surimi seafood package is thinner than 82 mm. The De-beam value for S. aureus was 0.34 kGy. An e-beam dose of 4 kGy resulted in a minimum of a 7-log and most likely a 12-log reduction of S. aureus. Microbial inactivation was slower when frozen samples were subjected to e-beam.
引用
收藏
页码：1788 / 1792
页数：5
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