Tecnología de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50.013 Zaragoza, Spain.
Food Microbiol. 2012 Jun;30(2):393-9. doi: 10.1016/j.fm.2012.01.004. Epub 2012 Jan 25.
This paper evaluates the lethal effectiveness on 7 different Salmonella serovars of the application, in static and continuous conditions, of pulsed electric fields (PEF) followed by heat treatments in liquid whole egg (LWE) with additives (EDTA or triethyl citrate-TC-). Compared to heat treatments, the PEF (25 kV/cm and 75-100 kJ/kg) followed by heat (52°C/3.5', 55°C/2', or 60°C/1') in LWE with 2% TC permitted the reduction of heat treatment time from 92 fold at 52°C to 3.4 fold at 60°C, and 4.8 fold at 52°C in LWE with EDTA for a 9-Log(10) reduction of the population of Salmonella Enteritidis. The new designed treatments inactivated more than 5 Log(10) cycles of Salmonella serovars Dublin, Enteritidis 4300, Enteritidis 4396, Typhimurium, Typhi, Senftenberg, and Virchow, both in static and continuous conditions. Conversely, current heat pasteurization treatments of 60°C/3.5' and 64°C/2.5' reduced 5 Log(10) cycles of various serovars of Salmonella but only 2 and 3-4 Log(10) cycles of Salmonella Senftenberg and Salmonella Enteritidis 4396, respectively. Soluble protein content (SPC) decreased 1.8%, 1.3%, and 5.0% after the successive application of PEF followed by heat at 52, 55, and 60°C in the presence of 2% TC, respectively, whereas 1.6% and 9.4% of SPC were reduced after heat pasteurization at 60 and 64°C, respectively. Results indicate that designed treatments could be an alternative to current heat pasteurization of LWE as showed higher lethal effectiveness against Salmonella serovars with a similar or even lower decrement of the soluble protein content.
本文评估了在添加物（EDTA 或三乙基柠檬酸-TC）存在下，应用脉冲电场（PEF）随后进行热处理在液体全蛋液（LWE）中对 7 种不同沙门氏菌血清型的致死效果，无论是在静态还是连续条件下。与热处理相比，PEF（25 kV/cm 和 75-100 kJ/kg）随后在添加 2%TC 的 LWE 中进行热处理（52°C/3.5'、55°C/2'或 60°C/1'）可将热处理时间从 52°C 时的 92 倍缩短至 60°C 时的 3.4 倍，在 LWE 中添加 EDTA 时缩短至 4.8 倍，可使肠炎沙门氏菌的数量减少 9 个对数（10）。新设计的处理方法在静态和连续条件下对都柏林、肠炎 4300、肠炎 4396、伤寒、伤寒、森夫滕贝格和维尔乔夫的沙门氏菌血清型灭活超过 5 个对数（10）循环。相反，目前 60°C/3.5'和 64°C/2.5'的热巴氏杀菌处理可使各种沙门氏菌血清型减少 5 个对数（10）循环，但只能使沙门氏菌森夫滕贝格和肠炎 4396分别减少 2 个和 3-4 个对数（10）循环。在存在 2%TC 的情况下，PEF 随后在 52、55 和 60°C 下进行热处理后，可溶性蛋白质含量（SPC）分别降低了 1.8%、1.3%和 5.0%，而在 60 和 64°C 下进行热巴氏杀菌后，SPC 分别降低了 1.6%和 9.4%。结果表明，与当前的 LWE 热巴氏杀菌相比，设计的处理方法可能是一种替代方法，因为其对沙门氏菌血清型具有更高的致死效果，同时可溶性蛋白质含量的下降幅度相似甚至更低。
