Ye Keping, Feng Yulin, Wang Kai, Bai Yun, Xu Xinglian, Zhou Guanghong
Synergetic Innovation Center of Food Safety and Nutrition, Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, P.R. China.
J Food Sci. 2015 Jun;80(6):M1336-42. doi: 10.1111/1750-3841.12898. Epub 2015 May 5.
The objective of this work was to study the effect of high hydrostatic pressure combined with moderate heat to inactivate pressure-resistant bacteria in water-boiled salted duck meat (WBSDM), and to establish suitable procedures to improve the quality of WBSDM. The conditions (300 MPa/60 °C, 400 MPa/60 °C, and 500 MPa/50 °C) effectively inactivated the pressure-resistant bacteria (Bacillus cereus and Staphylococcus warneri) in WBSDM. Although more pressure-resistant than S. warneri, the above treatment conditions inactivated B. cereus more than 10(7) CFU/mL in buffer, and more than 10(6) CFU/g in WBSDM, and did not cause any changes in color, texture, or moisture content of products. The interaction between pressure and temperature is a more significant factor than only pressure in inactivating both B. cereus and S. warneri, the treatment of WBSDM at 400 MPa/ 60 °C/ 10 min is the most practical condition for postprocess of WBSDM after cooking.
本研究旨在探讨高静水压结合适度加热对水煮咸鸭蛋中耐压菌的灭活效果，并建立合适的工艺以提高水煮咸鸭蛋的品质。实验条件（300MPa/60℃、400MPa/60℃和500MPa/50℃）能有效灭活水煮咸鸭蛋中的耐压菌（蜡样芽孢杆菌和沃氏葡萄球菌）。尽管蜡样芽孢杆菌比沃氏葡萄球菌更耐压，但上述处理条件在缓冲液中能使蜡样芽孢杆菌的灭活量超过10⁷CFU/mL，在水煮咸鸭蛋中超过10⁶CFU/g，且未引起产品颜色、质地或水分含量的任何变化。压力和温度之间的相互作用在灭活蜡样芽孢杆菌和沃氏葡萄球菌方面比单纯压力更为显著，400MPa/60℃/10min处理水煮咸鸭蛋是烹饪后最实用的后处理条件。
