Dept. of Biotechnology and Food Science, Norwegian Univ. of Science and Technology (NTNU), NO-7491, Trondheim, Norway.
Dept. of Processing Technology, Nofima AS, P.O. Box 327, NO-4002, Stavanger, Norway.
J Food Sci. 2018 Dec;83(12):3099-3109. doi: 10.1111/1750-3841.14384. Epub 2018 Nov 15.
A comparative evaluation on the effect of carbon dioxide (CO ) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO . This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization. The core temperature of microwave samples was 58.8 ± 2.2 °C, whereas the surface temperature was equal to the oven temperature (62 °C) during conventional pasteurization and close to the core temperature during microwave pasteurization (57.6 ± 1.4 °C). Microwave-heated samples showed higher microbial growth; decreased shelf life; and darker (lower L -value), more reddish (higher a -value), and yellowish (higher b -value) colors compared to conventional-heated salmon. Lowest liquid loss (LL) was observed in salmon packaged with the CO emitter, whereas a SGS step prior to pasteurization did not affect the LL negatively as compared to samples packaged in vacuum only. Treatment with CO , independent of the prestep using SGS or an emitter, resulted in increased shelf life. Protein denaturation, microbial growth, product color, product shelf life, and sensory properties of the salmon loin were significantly affected by the applied pasteurization method (microwave- or conventional pasteurization). However, the heat load was probably too high to detect differences resulting from the pretreatment using SGS or packaging with CO emitter. PRACTICAL APPLICATION: Recent developments with increased time pressure from both work and past time activities have led to a tremendous increase in the demand for convenient, tasty ready-to-use food options. Furthermore, contemporary trends for consumption of fresh or lightly processed seafood stress the need to develop processing methods that allow a fulfillment of these demands, while still offering a reasonable shelf life. Carbon dioxide in combination with either microwave or conventional pasteurization is innovative processing technology that can meet consumer's demand of such products.
对二氧化碳（CO ）对经微波和传统技术巴氏杀菌的大西洋三文鱼鱼片质量和保质期影响进行了对比评估。实验设计允许 CO 在巴氏杀菌前（可溶气体稳定化（SGS）+真空）或之后（CO 发射器+真空）进入三文鱼肌肉，而对照样品（仅真空）则不呈现 CO 。这种设置导致了六种不同的组；三种用微波加热，三种用传统巴氏杀菌加热。微波样品的中心温度为 58.8 ± 2.2°C，而表面温度等于传统巴氏杀菌的烤箱温度（62°C），并且接近微波巴氏杀菌的中心温度（57.6 ± 1.4°C）。微波加热的样品显示出更高的微生物生长；保质期缩短；颜色更暗（较低的 L 值），更红（较高的 a 值），更黄（较高的 b 值），与传统加热的三文鱼相比。在 CO 发射器包装的三文鱼中观察到最低的液体损失（LL），而与仅在真空包装的样品相比，在巴氏杀菌前进行 SGS 步骤并没有产生负面影响。CO 的处理，独立于使用 SGS 或发射器的预步骤，导致保质期延长。蛋白质变性、微生物生长、产品颜色、产品保质期和三文鱼鱼片的感官特性均受到应用巴氏杀菌方法（微波或传统巴氏杀菌）的显著影响。然而，热负荷可能太高，无法检测到由于使用 SGS 预处理或用 CO 发射器包装而导致的差异。 实际应用：工作和过去时间活动的时间压力增加导致对方便、美味的即用型食品的需求急剧增加。此外，当代对新鲜或轻度加工海鲜的消费趋势强调需要开发加工方法，以满足这些需求，同时仍提供合理的保质期。CO 与微波或传统巴氏杀菌相结合是一种创新的加工技术，可以满足消费者对这类产品的需求。
