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