Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment
- 주제(키워드) Intense pulsed light , Minimally processed food , Indigenous microorganism , Garlic , Manila clam , Squid
- 주제(기타) Food Science & Technology
- 설명문(일반) [Hwang, Hee-Jeong] Dongguk Univ, Res Inst Biotechnol & Med Converged Sci, Goyang 10326, South Korea; [Park, Ju-Yeon; Chung, Myong-Soo] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 03760, South Korea; [Cheigh, Chan-Ick] Kyungpook Natl Univ, Dept Food & Food Serv Ind, Sangju 37131, South Korea
- 등재 SCIE, SCOPUS, KCI등재
- 발행기관 KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- 발행년도 2021
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000182339
- 본문언어 영어
- Published As http://dx.doi.org/10.1007/s10068-021-00937-5
초록/요약
The purposes of this study were to evaluate the inactivation effects of intense pulsed light (IPL) on indigenous and inoculated microorganisms in fresh and minimally processed foods and the industrial applicability of this nonthermal sterilization method. The samples were treated with IPL by varying the treatment time and voltage. The inactivation effect tended to increase as the treatment conditions increased. Further, indigenous microorganisms showed a lower inactivation level than inoculated microorganisms, E. coli ATCC 25922, due to the variability of indigenous microorganisms and their properties. Chopped garlic showed a higher E. coli inactivation effect (2.65 log reduction after 0.185 J/cm(2) of IPL) than peeled garlic (1.21 log reduction) due to its larger surface area. The manila clam showed a lower E. coli inactivation (0.93 log reduction) effect than squid (1.84 log reduction) due to its rougher surface. After the IPL treatment, there was no significant difference in temperature, moisture content, and color.
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