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

Suveena Jantapirak | Zendy; Chieko Takahashi | Zendy; Kunihiko Uemura | Zendy

Open Access

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

Author(s) -

Suveena Jantapirak,

Chieko Takahashi,

Kunihiko Uemura

Publication year - 2020

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1093/bbb/zbaa099

Subject(s) - nitrite , retort , food science , bacillus subtilis , chemistry , dielectric heating , shelf life , bacterial growth , materials science , nitrate , bacteria , biology , optoelectronics , organic chemistry , dielectric , genetics

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.

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