Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood

被引：24

作者：

Lee, Eun-Seon ^{[1
]}

Park, Shin Young ^{[1
]}

Ha, Sang-Do ^{[1
]}

机构：

[1] Chung Ang Univ, Sch Food Sci & Technol, Ansung, South Korea

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2016年 / 22卷 / 03期

关键词：

Escherichia coli; Staphylococcus aureus; Bacillus cereus; UV-C light; seasoned dried seafood product; ESCHERICHIA-COLI; BACILLUS-CEREUS; INACTIVATION; SALMONELLA; REDUCTION; PRODUCTS; MICROORGANISMS; PREVALENCE; RESISTANCE; PATHOGENS;

D O I：

10.1177/1082013215586293

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study investigated the effects of different doses of UV-C light at 253.7nm (0-18kJ/m(2)) on the reduction of Escherichia coli, Staphylococcus aureus and Bacillus cereus in contaminated seasoned dried filefish (Thamnaconus modestus) and sliced squid (Todarodes pacificus) surfaces and sensory quality. The counts of all three bacteria were significantly (P<0.05) reduced by the increase of UV-C dosage. E. coli, S. aureus and B. cereus on filefish with 18kJ/m(2) of UV-C maximally reduced by 2.70, 2.55 and 2.57 log CFU/g, respectively; however, on the sliced squid using the same UV dose reduced the same bacteria by 1.35, 0.54 and 1.05 log CFU/g, respectively. However, the results suggest that 6 to 9kJ/m(2) of UV-C could be used for the inactivation of E. coli and B. cereus in these dried fishery products without any changes in sensory quality. However, S. aureus levels on sliced squid will require a combination of UV-C light and chemical treatment.

引用

页码：213 / 220

页数：8

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