Reichel Julia, Kehrenberg Corinna, Krischek Carsten
Institute for Food Quality and Food Safety, Foundation University of Veterinary Medicine Hannover, Bischofsholer Damm 15, 30173 Hannover, Germany.
Institute for Veterinary Food Science, Justus-Liebig-University Giessen, Frankfurter Str. 92, 35392 Giessen, Germany.
Foods. 2020 May 1;9(5):552. doi: 10.3390/foods9050552.
Bacteria on ready-to-eat meat may cause diseases and lead to faster deterioration of the product. In this study, ready-to-eat sliced ham samples were inoculated with or and treated with ultraviolet (UV) light. The initial effect of a UV-C irradiation was investigated with doses of 408, 2040, 4080, and 6120 mJ/cm and the effect after 0, 7, and 14 days of refrigerated storage with doses of 408 and 4080 mJ/cm. Furthermore, inoculated ham samples were stored under light and dark conditions after the UV-C treatment to investigate the effect of photoreactivation. To assess the ham quality the parameters color and antioxidant capacity were analyzed during storage. UV-C light reduced and counts by up to 1.11 log and 0.79 log colony forming units/g, respectively, during storage. No photoreactivation of the bacteria was observed. Furthermore, significantly lower a* and higher b* values after 7 and 14 days of storage and a significantly higher antioxidant capacity on day 0 after treatment with 4080 mJ/cm were detected. However, there were no other significant differences between treated and untreated samples. Hence, a UV-C treatment can reduce microbial surface contamination of ready-to-eat sliced ham without causing considerable quality changes.
即食肉类上的细菌可能会引发疾病，并导致产品更快变质。在本研究中，即食切片火腿样品接种了 或 ，并用紫外线（UV）光进行处理。研究了剂量为408、2040、4080和6120 mJ/cm的UV-C辐照的初始效果，以及剂量为408和4080 mJ/cm在冷藏储存0、7和14天后的效果。此外，对接种后的火腿样品在UV-C处理后进行光照和黑暗条件下的储存，以研究光复活的效果。为了评估火腿质量，在储存期间分析了颜色和抗氧化能力参数。在储存期间，UV-C光分别使 和 的数量最多减少1.11 log和0.79 log菌落形成单位/克。未观察到细菌的光复活现象。此外，在储存7天和14天后，检测到a值显著降低，b值显著升高，在用4080 mJ/cm处理后的第0天，抗氧化能力显著提高。然而，处理过的样品和未处理的样品之间没有其他显著差异。因此，UV-C处理可以减少即食切片火腿的微生物表面污染，而不会引起显著的质量变化。
