瑞典大型褐藻糖精高压保鲜技术的探索

Madeleine Jönsson, L. Allahgholi, M. Rayner, E. Nordberg Karlsson
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引用次数: 2

摘要

将海藻引入新的食品市场带来了关于有效保存的新挑战。因此,本研究通过评估高压加工(HPP)对瑞典种植的大型藻类宽糖精的组成、质量和微生物安全性的影响,探索了高压加工作为传统方法的替代技术。物理化学分析的结果表明,高压处理后,颜色得以保留,而藻类的质地则发生了变化,硬度降低了87.7%,压缩度降低了60.0%。生化分析表明,藻类样本中存在一些变化,但处理后营养成分总体保持不变。微生物分析显示,未经处理的新鲜材料的微生物负荷较低,聚合酶链式反应尝试中缺乏扩增,使用新鲜和冷冻藻类进行自发增殖尝试时生长缓慢,这一点得到了证实。此外,保质期研究显示生长不一致,但总体而言,非特异性细菌的增加率较低,肠杆菌科细菌的载量增加,乳酸杆菌没有生长,霉菌和酵母的污染率较低。这项研究的结果有助于继续尝试将海藻引入新市场,并为收获后的处理提供不同的先决条件。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima
Introducing seaweed to new food markets entails new challenges concerning efficient preservation. Hence, this study explores high-pressure processing (HPP) as an alternative technique to conventional methods by evaluating its effects on the composition, quality, and microbial safety of the Swedish grown macroalgae Saccharina latissima. The results from the physicochemical analysis showed that after high-pressure treatment the color was retained, while the algal texture was altered by up to an 87.7% reduction in hardness and a 60.0% reduction in compression. Biochemical analysis demonstrated some variations in the algal samples, but the nutritional content was overall retained after treatment. The microbial analysis showed a low microbial load of untreated fresh material, which was confirmed by a lack of amplification in polymerase chain reaction attempts and low growth during attempts on spontaneous proliferation using fresh and frozen algae. Additionally, shelf-life studies showed inconsistent growth, but overall, a low increase in unspecific bacteria, an increasing load of Enterobacteriaceae, no growth of Lactobacilli, and low fouling by mold and yeast. The results from this study can be useful in the continued attempts of introducing seaweed to new markets, with different prerequisites for post-harvest treatment.
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