Department of Food Engineering, Federal University of Espirito Santo, Alto Universitário, s/n, 29500-000 Alegre, Espírito Santo, Brazil.
Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909 Rio de Janeiro, Rio de Janeiro, Brazil; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, 24230-340 Niterói, Rio de Janeiro, Brazil.
Int J Food Microbiol. 2018 Mar 23;269:12-18. doi: 10.1016/j.ijfoodmicro.2018.01.007. Epub 2018 Jan 8.
The consumer's interest in ready-to-eat, fast-ready, nutritious and fresh foods is a major challenge for the food industry. Thus, studies on new sanitization methods are relevant. The effect of Sodium Hypochlorite (SH), Benzalkonium Chloride (BC), and Sodium Dichloroisocyanurate (SD) isolated or combined with Ultrasound (US) in purple cabbage quality over 7 days of storage at 8 ± 1 °C was evaluated. The natural microbiota (mesophilic aerobic bacteria, lactic acid bacteria and coliforms), intentionally inoculated Salmonella Typhimurium, physicochemical quality (anthocyanins, pH, total titratable acidity, instrumental color and mass loss) and sensorial quality (multiple comparison test and visual sensory acceptance) were analyzed. The best treatments for natural microbiota reduction were BC and US + BC, which in general reduced between 1.9 and 3.2 log cfu/g. US improved (p < .05) the effect of SD reducing almost 4 log cycles in the population of S. Typhimurium adhered to cabbage. The treatments with benzalkonium chloride resulted in important physicochemical changes in cabbage. The treatments SD and US + SD did not alter the physicochemical and sensorial characteristics of purple cabbage. Therefore, ultrasound combined with sodium dichloroisocyanurate is a promising alternative for the reduction of microbiological contaminants of purple cabbage without physicochemical, sensory and anthocyanin content loss.
消费者对即食、快速准备、营养和新鲜食品的兴趣是食品行业面临的主要挑战。因此，研究新的消毒方法是相关的。本研究评估了次氯酸钠（SH）、苯扎氯铵（BC）和二氯异氰尿酸钠（SD）在 8±1°C 下单独或与超声（US）结合对紫甘蓝在 7 天储存期内的质量的影响。分析了自然菌群（需氧嗜温细菌、乳酸菌和大肠菌群）、故意接种的肠炎沙门氏菌、理化质量（花青素、pH 值、总可滴定酸度、仪器颜色和质量损失）和感官质量（多项比较试验和视觉感官接受）。对自然菌群减少的最佳处理是 BC 和 US+BC，通常可减少 1.9 至 3.2 log cfu/g。US 提高了（p<.05）SD 对附着在紫甘蓝上的肠炎沙门氏菌的种群减少近 4 个对数周期的效果。含苯扎氯铵的处理导致紫甘蓝发生重要的理化变化。SD 和 US+SD 处理没有改变紫甘蓝的理化和感官特性。因此，超声结合二氯异氰尿酸钠是减少紫甘蓝中微生物污染物的有前途的替代方法，不会导致理化、感官和花青素含量损失。
