Dept. of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
J Food Sci. 2012 Nov;77(11):E321-7. doi: 10.1111/j.1750-3841.2012.02941.x. Epub 2012 Oct 24.
High-pressure inactivation of Salmonella Typhimurium DMST 28913, eating quality, and microstructure of pressurized raw chicken breast meat was determined. The inoculated samples (approximately 7 log CFU/g initial load) were processed at 300 and 400 MPa, using pressurized medium of 25 to 35 °C during pressurization. Weibull model was well fitted to the survival curves with tailing. Least severe conditions with acceptable inactivation levels were 300 MPa, 35 °C, 1 min (approximately 2 log reduction) and 400 MPa, 30 °C, 1 min (approximately 4 log reduction). Based on these 2 conditions, the 400 MPa treatment yielded the raw chicken meat with higher L* value, greater cooking loss, and lower water holding capacity. Cooked chicken breast meat prepared from the pressurized samples had firmer texture than the control. Scanning electron microscopic images showed that higher pressure resulted in increasing extent of protein coagulation and the contraction of the muscle bundles.
For raw chicken breast fillet, 300 MPa, 35 °C, 1 min was the condition that reasonably reduced the load of Salmonella Typhimurium. However, the pressurized samples had greater cooking loss. Marination with brine containing sodium chloride and phosphate prior to pressurization might help improve this eating quality.
本研究旨在确定高压处理对肠炎沙门氏菌 DMST 28913 的灭活效果、鸡肉食用品质和微观结构的影响。将接种后的样品（初始负荷约为 7 个对数 CFU/g）在 300 和 400 MPa 下，在 25 至 35°C 的加压介质中进行处理。威布尔模型很好地拟合了具有拖尾的存活曲线。可接受的最低严重程度和灭活水平分别为 300 MPa、35°C、1 分钟（约 2 个对数减少）和 400 MPa、30°C、1 分钟（约 4 个对数减少）。基于这两种条件，400 MPa 处理使生鸡肉的 L*值更高，烹饪损失更大，持水能力更低。与对照组相比，由加压样品制备的煮鸡胸肉具有更坚实的质地。扫描电子显微镜图像显示，更高的压力导致蛋白质凝固程度增加和肌肉束收缩。
对于生鸡胸肉片，300 MPa、35°C、1 分钟是合理降低肠炎沙门氏菌负荷的条件。然而，加压样品的烹饪损失较大。在加压前用含有氯化钠和磷酸盐的盐水腌制可能有助于改善这种食用品质。
