Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation

被引：2

作者：

Jantapirak, Suveena ^{[1
,2
]}

Takahashi, Chieko ^{[1
]}

Uemura, Kunihiko ^{[1
]}

机构：

[1] Natl Agr & Food Res Org, Food Res Inst, Tsukuba, Ibaraki, Japan

[2] Kasetsart Univ, Inst Food Res & Prod Dev, Dept Food Proc & Preservat, Bangkok, Thailand

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2021年 / 85卷 / 04期

关键词：

radiofrequency heating; nitrite-free sausage; vacuum-pack sausage; retort; shelf life; SHELF-LIFE; MEAT-PRODUCTS; COLORECTAL-CANCER; PROCESSED MEAT; COOKING; SYSTEM; SPORES; FISH; BEEF; FOOD;

D O I：

10.1093/bbb/zbaa099

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effect of radiofrequency (RF) heating technology at 27 MHz and 8 kW on the quality properties of vacuum-packed nitrite-free sausages was investigated. One of the several advantages of RF heating technology is the use of less time compared to retort heating. RF heating at 125 degrees C for a holding time of 2 min and retort heating at 121 degrees C for 7 min reduced Bacillus subtilis to 7 log cfu/g. In addition, the textural properties of the RF-heated sausages were better than those of retort-heated samples. Furthermore, the growth of B. subtilis and general live bacteria at 25 degrees C were not detected after 42 days of shelf life in the sausages that underwent RF heating at 125 degrees C with a holding time of 2 min.

引用

页码：907 / 915

页数：9

共 37 条

[1] Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation
Jantapirak, Suveena
Takahashi, Chieko
Uemura, Kunihiko
Bioscience, Biotechnology and Biochemistry, 2021, 85 (04): : 907 - 915
[2] Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops
Zhao, Liming
Zhang, Yin
Guo, Siya
Xiong, Wei
Xia, Hu
Liu, Wenlong
Pan, Zhongli
Venkitasamy, Chandrasekar
JOURNAL OF FOOD QUALITY, 2017,
[3] Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Seong, Pil-Nam
Ba, Hoa Van
Kim, Yoon-Seok
Kang, Sun-Moon
Cho, Soo-Hyun
Kim, Jin-Hyoung
Park, Beom-Young
Kang, Geun-Ho
Moon, Sung-Sil
Seo, Hyun-Woo
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2017, 37 (01) : 10 - 17
[4] EFFECT OF FREEZING STORAGE ON PHYSICOCHEMICAL PROPERTIES OF VACUUM-PACKED BEEF
Domaradzki, Piotr
Skalecki, Piotr
Florek, Mariusz
Litwinczuk, Anna
ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC, 2011, 18 (04): : 117 - 126
[5] Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage
Cropp, Michael S.
Sebranek, Joseph G.
Dickson, James S.
Walla, Angela M.
Houser, Terry A.
Prusa, Kenneth J.
Unruh, Daniel A.
Tarte, Rodrigo
JOURNAL OF FOOD PROTECTION, 2024, 87 (11)
[6] Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage
Lee, Sang Hui
Choe, Juhui
Shin, Dong Jin
Yong, Hae In
Choi, Yukyung
Yoon, Yohan
Jo, Cheorun
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2019, 52 : 429 - 437
[7] The effect of radio-frequency heating on vacuum-packed saury (Cololabis saira) in water
Kanafusa, Sumiyo
Takahashi, Chieko
Uemura, Kunihiko
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2018, 82 (09) : 1576 - 1583
[8] Effect of heating at different temperatures to extend the shelf life of vacuum-packed white cheese
Goencueoglu, Muammer
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2007, 31 (03) : 356 - 366
[9] Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage
Ameer, Ammara
Seleshe, Semeneh
Kang, Suk Nam
PREVENTIVE NUTRITION AND FOOD SCIENCE, 2022, 27 (03) : 323 - 334
[10] EFFECT OF NITRATE AND NITRITE ON MICROBIAL-FLORA OF WILTSHIRE BACON AFTER MATURATION AND VACUUM-PACKED STORAGE
SHAW, BG
HARDING, CD
JOURNAL OF APPLIED BACTERIOLOGY, 1978, 45 (01): : 39 - 47

← 1 2 3 4 →