A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

被引：41

作者：

Medina, M. ^{[1
]}

Cabeza, M. C. ^{[2
]}

Bravo, D. ^{[1
]}

Cambero, I. ^{[2
]}

Montiel, R. ^{[1
]}

Ordonez, J. A. ^{[2
]}

Nunez, M. ^{[1
]}

Hoz, L. ^{[2
]}

机构：

[1] INIA, Dept Tecnol Alimentos, Madrid 28040, Spain

[2] Univ Complutense, Fac Vet, Dept Nutr Bromatol & Tecnol Alimentos, E-28040 Madrid, Spain

来源：

FOOD MICROBIOLOGY | 2009年 / 26卷 / 02期

关键词：

Cold-smoked salmon; Listeria monocytogenes; Irradiation; High pressure; FSO; LISTERIA-MONOCYTOGENES CONTAMINATION; POTASSIUM LACTATE; SODIUM DIACETATE; STORAGE-TEMPERATURE; GROWTH; QUALITY; INHIBITION; RESISTANCE; MEAT;

D O I：

10.1016/j.fm.2008.10.007

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effectiveness of electron beam irradiation and high pressure treatment for the sanitation of cold-smoked salmon from two points of view, microbial safety and shelf-life extension, was compared. From the response of L monocytogenes INIA H66a to irradiation, a D value of 0.51 kGy was calculated. For samples stored at 5 degrees C, 1.5 kGy would be sufficient to attain a Food Safety Objective (FSO) of 2 log(10)cfu/g L monocytogenes for a 35-day shelf-life, whereas 3 kGy would be needed in the case of a temperature abuse (5 degrees C + 8 degrees C). Pressurization at 450 MPa for 5 min was considered to be an insufficient treatment, since the FSO of 2 log(10)cfu/g L monocytogenes was only attained for a shelf-life of 21 days at 5 degrees C. However, treatment at 450 MPa for 10 min achieved this FSO for samples held during 35 days at 5 degrees C, or during 21 days under temperature abuse (5 degrees C + 8 degrees C) conditions. Irradiation at 2 kGy kept the microbial population of smoked salmon below 6 log(10)cfu/g after 35 days at 5 degrees C, with negligible or very light changes in its odor. Pressurization at 450 MPa for 5 min also kept the microbial population below 6 log(10)cfu/g after 35 days at 5 degrees C and did not alter odor, but affected negatively the visual aspect of smoked salmon. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：224 / 227

页数：4