Application of response surface methodology to optimise microbial inactivation of shrimp and conch by supercritical carbon dioxide

BACKGROUNDSupercritical carbon dioxide (SC-CO2) has been shown to have a good pasteurising effect on food. However, very few research papers have investigated the possibility to exploit this treatment for solid foods, particularly for seafood. Considering the microbial safety of raw seafood consumption, the study aimed to explore the feasibility of microbial inactivation of shrimp (Metapenaeus ensis) and conch (Rapana venosa) by SC-CO2 treatment. RESULTSResponse surface methodology (RSM) models were established to predict and analyse the SC-CO2 process. A 3.69-log reduction in the total aerobic plate count (TPC) of shrimp was observed by SC-CO2 treatment at 53 degrees C, 15 MPa for 40 min, and the logarithmic reduction in TPC of conch was 3.31 at 55 degrees C, 14 MPa for 42 min. Sensory scores of the products achieved approximately 8 (desirable). The optimal parameters for microbial inactivation of shrimp and conch by SC-CO2 might be 55 degrees C, 15 MPa and 40 min. CONCLUSIONSC-CO2 exerted a strong bactericidal effect on the TPC of shrimp and conch, and the products maintained good organoleptic properties. This study verified the feasibility of microbial inactivation of shrimp and conch by SC-CO2 treatment. (c) 2014 Society of Chemical Industry