Effect of radio frequency energy combined with natamycin on Aspergillus niger survival and quality of dried shiitake mushroom with different moisture content

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-11-26 DOI:10.1016/j.foodcont.2024.111053

Lihui Zhang , Jialing Zhu , Shaojin Wang , Long Chen , Zihan Song , Lei Zhang , Haile Ma

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引用次数: 0

Abstract

Effectively controlling molds in dried shiitake mushrooms is important for food industry to maintain the product quality. To improve the edible safety of shiitake mushrooms, this study applied radio frequency (RF) energy combined with natamycin to inactivate Aspergillus niger spores, and evaluate the quality changes after the treatment. The results showed that the population of A. niger spores in shiitake mushrooms with different moisture contents (MCs) could achieve a 5-log (CFU/g) reduction after the combined treatment at different temperatures. Weibull distribution (R² = 0.978 to 1.000) provided a better fit for the inactivation kinetics of A. niger spores than Linear model (R² = 0.954 to 0.990) and Logistic one (R² = 0.953 to 0.988). Meanwhile, the three-dimensional inactivation curves were constructed based on the sample MCs, RF heating time, and holding time. In addition, the MCs of treated shiitake mushrooms decreased by 4.12%–7.66% (w.b.) after natural cooling, achieving synchronous drying. There was no significant difference in textural properties of shiitake mushrooms after the combined treatment. The changes in color, structure, rehydration ratio, and total sugar content were affected by the treatment time and temperatures. As one of the main aroma substances, the content of sulfur-containing compounds in shiitake mushrooms after treatment increased compared to that of the control samples. This study indicates that the combination of RF energy and natamycin is feasible for inactivating pathogens in shiitake mushroom and ensuring the safety of their consumption.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.