Osaili Tareq M, Dhanasekaran Dinesh Kumar, Hasan Fayeza, Obaid Reyad S, Al-Nabulsi Anas A, Olaimat Amin N, Ismail Leila Cheikh, Hasan Hayder, Ayyash Mutamed, Bamigbade Gafar Babatunde, Ortiz John, Holley Richard
Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Research Institute of Medical & Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Heliyon. 2025 Feb 10;11(4):e42590. doi: 10.1016/j.heliyon.2025.e42590. eCollection 2025 Feb 28.
Hummus provides an ideal environment for microbial growth. The objectives of this study were to evaluate the effect of high-pressure processing (HPP) on i) microbial safety/quality, ii) physical/chemical properties, and iii) sensory characteristics of hummus. Uninoculated and hummus inoculated with spp., O157:H7, and were subjected to HPP at 350 MPa for 1-5 min. After treatment, the D-value of the pathogens was calculated and uninoculated samples were stored for up to 28 d at 4 and 10 °C and total microbial counts (TMC) were enumerated. Thiobarbituric acid reactive substances (TBARS), colour, textural and rheological properties and sensory characteristics of hummus were also analysed. The D-value for spp., O157:H7 spp. and were 2.10 ± 0.13, 1.48 ± 0.08, and 3.77 ± 0.36 min, respectively. As compared to the control, HPP for 1, 2, 3, 4, and 5 min instantly decreased TMC on average by 0.7, 1.2, 1.6, 1.4 and 1.8 log cfu/g, respectively. The shelf life of hummus in this study after an HPP treatment of 350 MPa for 2-5 min was 28 d at 4C and one week at 10 °C, while it was 14 d and 7 d in the control samples, respectively. HPP decreased TBARS but did not significantly change hummus lightness, greenness, and yellowness. HPP enhanced the gel strength and viscoelastic properties of hummus without compromising its sensory qualities. Thereby, HPP at 350 MPa for 1-5 min can be effective and adopted by producers.
鹰嘴豆泥为微生物生长提供了理想的环境。本研究的目的是评估高压处理（HPP）对鹰嘴豆泥的以下方面的影响：i）微生物安全性/质量；ii）物理/化学性质；iii）感官特性。对接种了 spp.、O157:H7 和 的未接种鹰嘴豆泥以及接种后的鹰嘴豆泥在350兆帕压力下进行1至5分钟的高压处理。处理后，计算病原体的D值，并将未接种的样品在4℃和10℃下储存长达28天，同时统计总微生物计数（TMC）。还分析了鹰嘴豆泥的硫代巴比妥酸反应物质（TBARS）、颜色、质地、流变学性质和感官特性。 spp.、O157:H7 spp. 和 的D值分别为2.10±0.13、1.48±0.08和3.77±0.36分钟。与对照相比，1、2、3、4和5分钟的高压处理分别使TMC平均立即降低0.7、1.2、1.6、1.4和1.8 log cfu/g。在本研究中，经350兆帕压力处理2至5分钟后的鹰嘴豆泥在4℃下的保质期为28天，在10℃下为一周，而对照样品分别为14天和7天。高压处理降低了TBARS，但未显著改变鹰嘴豆泥的亮度、绿色度和黄色度。高压处理增强了鹰嘴豆泥的凝胶强度和粘弹性，同时不影响其感官品质。因此，350兆帕压力下1至5分钟的高压处理是有效的，生产商可以采用。
