EFFECT OF HPP ON BACTERIOLOGICAL CHANGES OF STHENOTEUTHIS OUALANIENSIS

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户:birentx
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  Background & Aims:High hydrostatic pressure can be used as a sterilization method by direct compression or indirect compression creating the effects of inactivation of microorganisms and enzymes,quality retention,changes in product functionality and modifications of biopolymers.Methods:Bacteriological changes were studied in vacuum-packedpurpleback flying squid mantles (Sthenoteuthis oualaniensis) thatwere pressurised using a pulsed high-pressure processingmachine (UI-IP900-2x2,Ⅱ) at 200,300,400 and 500 MPa for 15 rain at temperature of 30,40 and 50℃.Conclusions:The lot pressurised at 500MPa and 50℃ was the most suitable treatment since after 28 days of storage the bacteria colony was 5.6 cfu/g compared with the 6.9 cfu/g where the latter was rejected after 5 days for the untreated lot,considered to be no longer fresh.
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