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Sun Y, Liu Y, Zhou W, Shao L, Wang H, Zhao Y, Zou B, Li X, Dai R. Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage. Int J Food Microbiol 2024; 410:110483. [PMID: 37995495 DOI: 10.1016/j.ijfoodmicro.2023.110483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/21/2023] [Accepted: 11/08/2023] [Indexed: 11/25/2023]
Abstract
Ohmic heating (OH), an innovative heating technology, presents potential applications in the pasteurization of liquid foods. Therefore, the study was conducted to evaluate the effect of OH at various voltage gradients (10 V/cm, 12.5 V/cm, and 15 V/cm) and water bath (WB) on microbial inactivation, physicochemical and sensory properties and microbial flora of pasteurized milk. Results indicated that OH with higher voltage could effectively inactivate microorganisms in milk, requiring less heating time and energy. Moreover, OH treatment at higher voltages could decelerate lipid oxidation and better maintain the sensory quality and essential amino acids content of milk. Additionally, all treatments significantly altered the microbial community, and during storage, the microbial community in milk treated with 10 V/cm and 12.5 V/cm OH remained relatively stable. OH treatments with voltage gradients exceeding 12.5 V/cm could effectively inactive microorganisms and maintain the quality attributes of milk.
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Affiliation(s)
- Yingying Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Weiwei Zhou
- Hua Shang International Engineering Co., Ltd., Youanmenwai street, Fengtai District, Beijing 100069, PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Bermudez-Aguirre D, Niemira BA. Effect of nisin, EDTA, and abuse temperature on the growth of Salmonella Typhimurium in liquid whole egg during refrigerated storage. Food Res Int 2023; 174:113568. [PMID: 37986441 DOI: 10.1016/j.foodres.2023.113568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/04/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Salmonella spp. can be present in pasteurized liquid egg products because of its heat resistance or post-processing contamination, thereby representing a food safety risk. The effect of 1000 IU nisin/ml plus 20 mM disodium ethylenediaminetetraacetic acid (EDTA), two refrigerated temperatures (7 °C and 10 °C), and two inoculation levels (103 and 105 cfu/ml) were studied in the growth of S. Typhimurium in pasteurized liquid whole egg (LWE). Two mathematical models were used to fit the microbial curves. Physicochemical characteristics of LWE, such as pH and color, were assessed for 31 days at the two storage temperatures, and no significant changes (p < 0.05) were observed for most of the samples. Results showed the significant impact of temperature on microbial growth. Samples kept at 7 °C showed the decay of microbial cells during storage; meanwhile, the effect at 10 °C was shown as fast growth. The combination of nisin plus EDTA and 7 °C accelerated the decay of microbial cells during the storage showing a synergistic effect. The Weibull model described the decline of cells during the shelf-life. Meanwhile, the logistic model fitted the growth of Salmonella in LWE at 10 °C. Adding these additives to LWE, combined with the correct temperature during pasteurization and adequate conditions during the cold chain, can minimize the food safety risk related to Salmonella.
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Affiliation(s)
- D Bermudez-Aguirre
- USDA - ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit 600 E Mermaid Ln, Wyndmoor, PA 19038, USA.
| | - B A Niemira
- USDA - ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit 600 E Mermaid Ln, Wyndmoor, PA 19038, USA
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Icier F, Kaya O. Mathematical modeling of continuous induction heating of sour cherry juice. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Filiz Icier
- Faculty of Engineering, Department of Food Engineering Ege University Bornova Turkey
| | - Orhan Kaya
- Graduate School of Natural and Applied Sciences, Food Engineering Section Ege University Bornova Turkey
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Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise. Foods 2022; 11:foods11101426. [PMID: 35626996 PMCID: PMC9141538 DOI: 10.3390/foods11101426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/12/2022] [Accepted: 05/13/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the effect of various heating temperatures (61−70 °C) and times (1−10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated. Initially, we found that the increase of LEY protein denaturation was highly correlated with the increase of temperature and time, without causing either protein degradation or aggregation. In addition, the viscosity and particle size of LEY were significantly increased with greater heating temperature and time. Furthermore, the emulsification stability of mayonnaise prepared from thermally processed LEY were significantly better than that of the unheated control group, in particular, the emulsion stability of mayonnaise was higher at a temperature ranging from 62 °C to 68 °C, whereas the emulsion stability decreased above 69 °C. A rheological analysis showed that mayonnaise prepared from thermally processed LEY has higher shear stress when compared with the control group. Indeed, a sharp increase in the shear stress was observed when LEY was heated above 67 °C. Results from storage behavior analysis suggest that mayonnaise prepared from thermally processed LEY failed to affect the chemical qualities of mayonnaise, as evidenced by the fact that acid values and TBA values were not statistically significant with the unheated control group. Microscopic observation indicates that the number of complete oil droplets were significantly reduced at higher heating (70 °C/5 and 10 min) conditions. Finally, the sensory evaluation results suggest that mayonnaise prepared from thermally processed LEY does not influence the appearance, aroma, taste, greasy feeling, and overall acceptance of mayonnaise, as indicated by there being no significant differences between the experimental group and the control group (p > 0.05). We conclude from our study that a combination of heating conditions over 67 °C/5 min can allow the mayonnaise to retain better quality in terms of stability.
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Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi – Evaluation of electrical conductivities. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102940] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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