A. Tóth, C. Németh, I. Zeke, Annamária Barkói, K. Hidas, L. Friedrich
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引用次数: 2
摘要
最小加工技术,如高静压(HHP)、低温热处理,在食品工业中发挥着越来越大的作用。鸡蛋被认为是功能性食品,但为了高保留生物活性化合物,在保存过程中需要足够的最小加工技术。在我们的研究中,液态蛋黄(LEY)被检测以满足消费者的期望。巴氏灭菌(57–63°C,5–7分钟)和HHP(350–400 MPa,5分钟)的组合用于提供LEY的微生物稳定性。在这些处理后,检查样品的叶肉需氧菌和肠杆菌科细胞计数(使用营养琼脂培养30°C,48小时)和粘度特性(Anton Paar MCR 92)。我们的结果表明,热处理和HHP的不同参数对微生物稳定性有显著影响。热处理使细胞数量减少了至少3个数量级。粘度属性指出,较高的HHP压力比巴氏灭菌温度对粘度的影响更大。研究结果为LEY的最小加工技术的工业应用提供了一个巨大的机会。微生物安全性受到处理顺序的强烈影响,但粘度可能与处理顺序无关。
Effects of combined HHP and heat treatment on viscosity attributes and microbiological condition of liquid egg yolk
Minimal processing technologies, like High Hydrostatic Pressure (HHP), heat treatments at low temperatures have an increasing role in food industry. Eggs are considered as functional foods, but for high retention of biological active compounds adequate minimal processing technologies are needed during preservation procedure. In our study, liquid egg yolk (LEY) was examined to meet consumer's expectations.Combinations of pasteurization (57–63 °C, 5–7 min) and HHP (350–400 MPa, 5 min) were used to provide microbiological stability of LEY. After these treatments samples were examined for mesophyll aerobes and Enterobacteriaceae cell counts (using Nutrient agar an incubation of 30 °C, 48 h) and viscosity attributes (Anton Paar MCR 92).Our results show that microbiological stability is significantly influenced by the different parameters of heat treatments and HHP. Heat treatment effected at least 3 orders of magnitude decrease in cell count. Viscosity attributes point out that higher pressure of HHP have a stronger effect on viscosity than the temperature of pasteurization.The results point out a great opportunity for industrial use of minimal processing technologies for LEY. Microbiological safety is strongly influenced by the order of treatments, but viscosity may be independent from the order of the treatments.
期刊介绍:
The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.