Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy.
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy.
Food Res Int. 2022 Jul;157:111463. doi: 10.1016/j.foodres.2022.111463. Epub 2022 Jun 3.
Due to consumers' demand for ready-to-eat foods, in the last decades production of sauces has shifted from home-made to commercial practice. Besides to palatability and nutritional value, safety and stability are key issues of industrial sauces. The present study was aimed at evaluating the microbiological stability and safety of industrial-scale prototypes of two novel green sauces made with sea fennel (Crithmum maritimum L.) as the main ingredient. To this end, accelerated shelf-life and microbial challenge tests were performed to assess: (i) the microbiological shelf-stability of the two sauces stabilized by heat treatments commonly applied at industrial scale to inactivate vegetative cells of spoilage microorganisms and pathogens in vegetable preserves (F=2min or F=5min); and (ii) the inhibition of Staphylococcus aureus and Bacillus cereus in the sauce with pH = ∼ 4.6 and a < 0.92, subjected to mild pasteurization (F=1or2min). The results overall collected through the accelerated shelf-life tests clearly demonstrated the microbiological shelf-stability during one month of storage at thermal abuse conditions of both the novel sauces assayed; moreover, the microbial challenge tests revealed that both mild heat treatments assayed were able to inactivate S. aureus; in addition, an inhibition of the growth of B. cereus was seen during storage at 37 °C. Results from this study are expected to be useful both from a scientific and technological standpoint, enabling efficient risk-based development of novel acidified food products.
由于消费者对即食食品的需求，在过去几十年中，酱汁的生产已经从家庭制作转向商业生产。除了口感和营养价值外，安全性和稳定性也是工业酱汁的关键问题。本研究旨在评估两种新型绿色酱汁的工业规模原型的微生物稳定性和安全性，这些酱汁以海茴香（Crithmum maritimum L.）为主要成分。为此，进行了加速货架期和微生物挑战测试，以评估：（i）通过在工业规模上通常用于灭活蔬菜保存物中腐败微生物和病原体的热处理来稳定两种酱汁的微生物货架稳定性（F=2min 或 F=5min）；（ii）在 pH=∼4.6 和 a<0.92 的酱汁中抑制金黄色葡萄球菌和蜡状芽孢杆菌，该酱汁经过轻度巴氏杀菌（F=1 或 2min）。通过加速货架期测试收集的结果总体上清楚地表明了在两种新型酱汁在热滥用条件下储存一个月期间的微生物货架稳定性；此外，微生物挑战测试表明，所测试的两种温和热处理都能够使金黄色葡萄球菌失活；此外，在 37°C 下储存时，蜡状芽孢杆菌的生长受到抑制。本研究的结果有望从科学和技术角度都具有实用性，能够有效地针对新型酸化食品进行基于风险的开发。
