RESUMO
BACKGROUND: Supercritical carbon dioxide (SC-CO2 ) has been shown to have a good pasteurising effect on food. However, very few research papers have investigated the possibility to exploit this treatment for solid foods, particularly for seafood. Considering the microbial safety of raw seafood consumption, the study aimed to explore the feasibility of microbial inactivation of shrimp (Metapenaeus ensis) and conch (Rapana venosa) by SC-CO2 treatment. RESULTS: Response surface methodology (RSM) models were established to predict and analyse the SC-CO2 process. A 3.69-log reduction in the total aerobic plate count (TPC) of shrimp was observed by SC-CO2 treatment at 53°C, 15 MPa for 40 min, and the logarithmic reduction in TPC of conch was 3.31 at 55°C, 14 MPa for 42 min. Sensory scores of the products achieved approximately 8 (desirable). The optimal parameters for microbial inactivation of shrimp and conch by SC-CO2 might be 55°C, 15 MPa and 40 min. CONCLUSION: SC-CO2 exerted a strong bactericidal effect on the TPC of shrimp and conch, and the products maintained good organoleptic properties. This study verified the feasibility of microbial inactivation of shrimp and conch by SC-CO2 treatment.
Assuntos
Dióxido de Carbono/química , Conservação de Alimentos , Gastrópodes/microbiologia , Bactérias Aeróbias Gram-Negativas/crescimento & desenvolvimento , Bactérias Gram-Positivas/crescimento & desenvolvimento , Penaeidae/microbiologia , Frutos do Mar/microbiologia , Animais , China , Contagem de Colônia Microbiana , Estudos de Viabilidade , Conservação de Alimentos/instrumentação , Alimentos Congelados/análise , Alimentos Congelados/microbiologia , Gastrópodes/química , Bactérias Aeróbias Gram-Negativas/isolamento & purificação , Bactérias Gram-Positivas/isolamento & purificação , Temperatura Alta , Humanos , Viabilidade Microbiana , Penaeidae/química , Transição de Fase , Pressão , Sensação , Frutos do Mar/análise , Frutos do Mar/economia , Estatística como Assunto , Fatores de TempoRESUMO
The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.
