Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties.
Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties.
复制标题
通过热、非热和单频/多频热超声灭活猪肉中的蜡状芽孢杆菌：建模及其对理化性质的影响。
DOI：
10.1016/j.lwt.2020.109939
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发表时间：
2020-11-01
影响因子：
6
通讯作者：
Zhou, Cunshan
中科院分区：
文献类型：
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作者：
Owusu-Ansah, Patrick;Yu, Xiaojie;Zhou, Cunshan
从猪肉中提取B蜡样，用常规聚合酶链式反应(PCR)进行检测。将孢子感染猪肉，采用加热(80℃和90℃)、超声波、超声(20 KHz)和热超声(TS)，在单频TSsf(20 kHz，70℃)和多频TSmf(20/40/60 kHz，70℃)下，使用最大功率300W，在25分钟内观察灭活行为。探讨了感染猪肉最方便、最省时的处理方法。TSMF在5min内对孢子的降解率为4.16logcfu/ml，是一种较好的处理方法。对不同的治疗方法进行建模，以预测最适合这项研究的治疗方法。威布尔模型对猪肉蜡样芽孢杆菌孢子的灭活效果最好，各项参数分别为：热(80℃)和lt；热(90℃)和lt；US(20 KHz)和lt；Tsf(20 kHz，70℃)和lt；TSmf(20/40/60 kHz，70℃)。最后，US和TSmf方法提高了猪肉的理化性质(pH、质地和颜色)。
B cereus was extracted from pork meat and detected using conventional polymerase chain reaction, (PCR). The spores were infected in the pork and the inactivation behavior was scrutinize by thermal (80 degrees C and 90 degrees C), sole ultrasonication, US (20 kHz) and thermosonication (TS), at single frequency TSsf (20 kHz, 70 degrees C) and multi-frequency TSmf (20/40/60 kHz, 70 degrees C) using a maximum power of 300 W over a period of 25 min. The most convenient and time-saving treatment method of the infected pork were investigated. TSmf proved to be favorable treatment method as it gave a 4.16 log CFU/ml spore reduction within 5 min. The various treatments were modelled to predict the best fit for the study. Weibull model gave the best fitness and the various parameters showed the effectiveness of the treatments as follows: thermal (80 degrees C) < thermal (90 degrees C) < US (20 kHz) < TSsf (20 kHz, 70 degrees C) < TSmf (20/40/60 kHz, 70 degrees C) for the deactivation of B. cereus spores in pork. Finally, US and TSmf methods enhanced the physicochemical properties (pH, texture and color) of pork.