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Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk

机译：高压加工对冷藏豆浆微生物货架期和蛋白质稳定性的影响

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摘要

The effects of pressure (400, 500 and 600 MPa), dwell time (1 and 5 min) and temperature (25 and 75 ℃) on microbial quality and protein stability of soymilk during 28 days of storage (4 ℃) were evaluated under aerobic and anaerobic conditions. After processing and during storage, there were significant differences in total bacterial count (TBC), numbers of psychrotrophs (PSY) and Enterobacteriaceae (ENT), and protein stability between untreated (control) and pressurized samples (P ＜ 0.05). Pressure applied at an initial temperature of 75 ℃ resulted in a greater suppression in growth of PSY compared to TBC. No ENT was detected in pressurized samples throughout the storage period tested. Dwell time had no significant effect on log reduction of TBC at 25 or 75 ℃ (P ＞ 0.05). Pressure at 400 MPa (5 min), 500 and 600 MPa (1 and 5 min) produced 100% sub-lethal injury in surviving bacterial populations irrespective of temperature. After 28 days of refrigerated storage, both aerobic and anaerobic pressurized samples had better or similar stability as the control on day one of storage. Soymilk control samples were spoiled after 7 days whereas pressurization increased soymilk shelf-life by at least 2 weeks. Pressure (600 MPa) at 75 ℃ for 1 min not only significantly reduced initial microbial populations and increased the microbial shelf-life but also extended the protein stability of soymilk (P ＜ 0.05).
机译：在有氧条件下储存28天（4℃）下，评估了压力（400、500和600 MPa），保压时间（1和5分钟）和温度（25和75℃）对豆浆微生物质量和蛋白质稳定性的影响。和厌氧条件。在处理后和储存期间，未处理（对照）和加压样品之间的细菌总数（TBC），精神营养菌（PSY）和肠杆菌科（ENT）的数量以及蛋白质稳定性存在显着差异（P ＜0.05）。与TBC相比，在75℃的初始温度下施加压力可更大程度地抑制PSY的生长。在整个测试存储期内，未在加压样品中检测到ENT。停留时间对25或75℃下TBC的对数减少没有显着影响（P＞ 0.05）。无论温度如何，存活的细菌种群在400 MPa（5分钟），500和600 MPa（1和5分钟）的压力下都会造成100％的亚致死伤害。冷藏储存28天后，有氧和厌氧加压样品的稳定性都比储存第一天的对照更好或相似。豆浆对照样品在7天后变质，而加压则将豆浆的货架期延长了至少2周。 75℃下600 MPa的压力1 min不仅显着减少了初始微生物数量，延长了微生物的货架期，而且延长了豆浆的蛋白质稳定性（P ＜0.05）。

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  • 来源
    《Food microbiology》 |2009年第8期|794-800|共7页
  • 作者

    K. Smith; A. Mendonca; S. Jung;

  • 作者单位

    Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011-1061, USA;

    Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011-1061, USA;

    Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011-1061, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    high-pressure processing; soymilk; shelf-life; injury;

    机译：高压处理豆浆;保质期;受伤;

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