Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation-Reference-Cited by-同舟云学术

Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation

Published:2020-12-09 Issue:4 Volume:85 Page:907-915
ISSN:1347-6947
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Jantapirak Suveena¹²,Takahashi Chieko¹,Uemura Kunihiko¹

Affiliation:

1. Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan

2. Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand

Abstract

ABSTRACT The effect of radiofrequency (RF) heating technology at 27 MHz and 8 kW on the quality properties of vacuum-packed nitrite-free sausages was investigated. One of the several advantages of RF heating technology is the use of less time compared to retort heating. RF heating at 125 °C for a holding time of 2 min and retort heating at 121 °C for 7 min reduced Bacillus subtilis to 7 log cfu/g. In addition, the textural properties of the RF-heated sausages were better than those of retort-heated samples. Furthermore, the growth of B. subtilis and general live bacteria at 25 °C were not detected after 42 days of shelf life in the sausages that underwent RF heating at 125 °C with a holding time of 2 min.

Funder

Japan International Cooperation Agency

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://academic.oup.com/bbb/article-pdf/85/4/907/36682397/zbaa099.pdf

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