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
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
收藏
页码:907 / 915
页数:9
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