Fracari Priscila Rossato, Massia Ana Guimarães, Laroque Denise Adamoli, Santos Bibiana Alves Dos, Cichoski Alexandre José, Carciofi Bruno Augusto Mattar, Campagnol Paulo Cezar Bastianello
Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil.
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.
Foods. 2024 Sep 19;13(18):2976. doi: 10.3390/foods13182976.
This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and population. The different PL parameters generated a fluence ranging from 2.64 to 6.57 J/cm and irradiance ranging from 1046.9 to 1738.8 W/cm. The PL slightly increased the temperature and pH of the samples, and this elevation was well correlated to the higher number of pulses and higher fluence. The color parameter a* was reduced while b* values increased after PL application, with these effects being more significant in treatments with a higher number of pulses and higher fluence. The highest values of TBARS were found in treatments with higher fluence (5.28 and 6.57 J/cm), which were characterized by the attribute "oxidized color" in sensory evaluation. The different PL conditions reduced the count of by up to 1.44 Log CFU/cm. The treatment with a pulse width of 1260 µs, two pulses, fluence of 4.38 J/cm, and irradiance of 1738.3 W/cm achieved the same efficacy in pathogen reduction as the treatments with higher fluence. Moreover, these PL conditions had a minimal impact on the color and oxidative stability of mortadella, demonstrating an effective balance between microbiological safety and quality preservation.
本研究评估了高强度脉冲光（PL）对切片熟香肠的影响，评估了脉冲宽度（1260至2520微秒）和脉冲数（1至3个）如何影响颜色、氧化稳定性和微生物数量。不同的PL参数产生的能量密度范围为2.64至6.57焦/平方厘米，辐照度范围为1046.9至1738.8瓦/平方厘米。PL使样品的温度和pH值略有升高，这种升高与较高的脉冲数和较高的能量密度密切相关。施加PL后，颜色参数a降低，而b值增加，在脉冲数较多和能量密度较高的处理中，这些影响更为显著。在能量密度较高（5.28和6.57焦/平方厘米）的处理中发现了最高的硫代巴比妥酸反应物（TBARS）值，在感官评价中其特征为“氧化色”属性。不同的PL条件使微生物数量最多减少1.44个对数循环单位/平方厘米。脉冲宽度为1260微秒、两个脉冲、能量密度为4.38焦/平方厘米、辐照度为1738.3瓦/平方厘米的处理在病原体减少方面与能量密度较高的处理具有相同的效果。此外，这些PL条件对熟香肠的颜色和氧化稳定性影响最小，证明了微生物安全性和品质保存之间的有效平衡。
