期刊
FOOD CONTROL
卷 98, 期 -, 页码 501-509出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2018.12.007
关键词
Salted Chinese cabbage; Plasma-activated water; Mild heating; Washing; Quality
资金
- World Institute of Kimchi - Ministry of Science and ICT, Republic of Korea [KE1801-1-2]
- National Research Council of Science & Technology (NST), Republic of Korea [KE1801-1] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Improving the microbiological quality of salted Chinese cabbage, used in kimchi, an important part of the Asian culinary scene, is critical for minimising exposure to foodborne pathogens. This study evaluated the effects of a sequential combination of washing treatments using plasma-activated water (PAW), tap water, and sodium hypochlorite (NaOCl) and mild heating (MH) at 60 degrees C on the inactivation of background microbiota and inoculated foodborne pathogens and the quality of shredded salted Chinese cabbages. Treatment with 120-PAW alone resulted in 2.0, 2.2, 1.8, and 0.9 log CFU/g reduction in mesophilic aerobic bacteria, lactic acid bacteria, yeast and moulds, and coliforms, respectively, while subsequent MH treatment reduced the counts of lactic acid bacteria, yeast and moulds, and coliforms to below detection limits. Sequential combination of washing with 120-PAW followed by MH caused 3.4 and 3.7 log CFU/g reductions in Listeria monocytogenes and Staphylococcus aureus inoculated into salted Chinese cabbages. The combined treatment caused negligible changes in moisture content, reducing sugar content, instrumental hardness, and CIE colour values. The salinity and peroxidase activity were significantly (P < 0.05) reduced compared to that of the untreated cabbage. Thus, sequential treatment of washing with PAW and MH at 60 degrees C can improve the microbiological quality of salted Chinese cabbage.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据