Gao Yu-Long, Ju Xing-Rong
College of Food Science and Engineering, Nanjing University of Finance and Economics, Jiangsu Province, PR China.
Int J Food Microbiol. 2007 Jul 15;117(3):287-94. doi: 10.1016/j.ijfoodmicro.2007.04.008. Epub 2007 Apr 25.
The combination of high hydrostatic pressure with mild temperature was explored to achieve a predictive model of microbial inactivation in food matrix processing. The pressure processing conditions were fixed at 448 MPa for 11 min at the treatment temperature of 41 degrees C, which have been determined as the optimum processing conditions considering six log-cycle reductions of Listeria monocytogenes. Based on the results, response surface methodology (RSM) was performed in the present work, the influence of food components like soybean protein (0-5.00%), sucrose (0.25-13.25%), bean oil (0-10.00%), and pH (4-10) of the food matrix on survival of L. monocytogenes by high pressure and mild heat was studied, and a quadratic predictive model for the influence of food components and pH of food matrix on L. monocytogenes reduction by high pressure and mild heat was built with RSM accurately. The experimental results showed that the efficiency of L. monocytogenes reduction in milk buffer and food matrix designed in the present work, under the HPP treatment process parameters described above, were different. The soybean protein (P=0.0086), sucrose (P<0.0001), and pH (P=0.0136) significantly affected reduction of L. monocytogenes, but the effect of bean oil on reduction of L. monocytogenes was not significant (P=0.1028). The predictive model is significant since the level of significance was P<0.0001 and the calculated F value (11.53) is much greater than the tabulated F value (F(0.01 (14, 5))=9.77). Moreover, the adequacy of the predictive model equation for predicting the level of L. monocytogenes reduction was verified effectively by the validation data.
研究了高静水压力与温和温度相结合的方式，以建立食品基质加工中微生物失活的预测模型。压力处理条件设定为在41℃的处理温度下448MPa保持11分钟，考虑到单核细胞增生李斯特菌减少六个对数周期，已将此条件确定为最佳处理条件。基于这些结果，本研究采用了响应面法（RSM），研究了食品基质中的食品成分如大豆蛋白（0 - 5.00%）、蔗糖（0.25 - 13.25%）、豆油（0 - 10.00%）以及pH值（4 - 10）对高压和温和加热下单核细胞增生李斯特菌存活的影响，并利用RSM准确建立了食品成分和食品基质pH值对高压和温和加热下单核细胞增生李斯特菌减少影响的二次预测模型。实验结果表明，在上述高压处理工艺参数下，本研究设计的牛奶缓冲液和食品基质中单核细胞增生李斯特菌的减少效率有所不同。大豆蛋白（P = 0.0086）、蔗糖（P < 0.0001）和pH值（P = 0.0136）对单核细胞增生李斯特菌的减少有显著影响，但豆油对单核细胞增生李斯特菌减少的影响不显著（P = 0.1028）。该预测模型具有显著性，因为显著性水平为P < 0.0001，计算得到的F值（11.53）远大于表格中的F值（F(0.01 (14, 5)) = 9.77）。此外，验证数据有效地验证了预测模型方程在预测单核细胞增生李斯特菌减少水平方面的适用性。
