利用功率超声增强牛肉浆中梭状芽孢杆菌孢子的热失活动力学。
Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry.
机构信息
Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Department of Chemical Engineering, University of Riau Pekanbaru, 28293, Indonesia.
Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
出版信息
Int J Food Microbiol. 2015 Aug 3;206:17-23. doi: 10.1016/j.ijfoodmicro.2015.04.013. Epub 2015 Apr 16.
Clostridium perfringens is a pathogen of concern in pasteurised foods. The main objective of this study was to use power ultrasound to enhance the thermal inactivation of C. perfringens spores in beef slurry. The effect of simultaneous ultrasound and heat (TS, thermosonication) on the spore inactivation in beef slurry was first investigated. At 75 °C, a 60 min TS process (24 kHz, 0.33 W/g) resulted in a less than 1.5 log reduction for both C. perfringens NZRM 898 and NZRM 2621 spores. Then, the thermal inactivation first order kinetic parameters of C. perfringens spores in beef slurry were estimated for the two strains. The D105 °C- and z-values were 2.5 min and 10.6 °C for NZRM 898 and 1.8 min and 10.9 °C for NZRM 2621. After, the effect of a spore heat shock followed by ultrasound on its thermal inactivation in beef slurry was investigated. This heat shock+ultrasound pretreatment was able to double the spore thermal inactivation rate in beef slurry. For example at 95 °C D-value of 20.2 min decreased to 9.8 min, demonstrating that spore exposure to heat shock followed by ultrasonication enhanced its thermal inactivation.
产气荚膜梭菌是巴氏杀菌食品中令人关注的病原体。本研究的主要目的是利用功率超声增强牛肉浆中产气荚膜梭菌孢子的热失活动力学。首先研究了超声和热（TS，热声处理）同时作用对牛肉浆中孢子失活动力学的影响。在 75°C 下，24 kHz、0.33 W/g 的 60 min TS 处理对 C. perfringens NZRM 898 和 NZRM 2621 孢子的减少不到 1.5 对数。然后，估计了两种菌株的牛肉浆中产气荚膜梭菌孢子的热失活动力学第一级动力学参数。NZRM 898 的 D105°C 和 z 值分别为 2.5 分钟和 10.6°C，而 NZRM 2621 的 D105°C 和 z 值分别为 1.8 分钟和 10.9°C。之后，研究了孢子热休克后超声对其在牛肉浆中热失活动力学的影响。这种热休克+超声预处理能够使牛肉浆中孢子的热失活动力学增加一倍。例如，在 95°C 下，D 值从 20.2 分钟减少到 9.8 分钟，表明孢子暴露于热休克后进行超声处理增强了其热失活动力学。
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