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Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure‐Resistant Bacteria in Water‐Boiled Salted Duck
Author(s) -
Ye Keping,
Feng Yulin,
Wang Kai,
Bai Yun,
Xu Xinglian,
Zhou Guanghong
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12898
Subject(s) - hydrostatic pressure , bacteria , food science , chemistry , high pressure , biology , thermodynamics , physics , genetics
The objective of this work was to study the effect of high hydrostatic pressure combined with moderate heat to inactivate pressure‐resistant bacteria in water‐boiled salted duck meat (WBSDM), and to establish suitable procedures to improve the quality of WBSDM. The conditions (300 MPa/60 °C, 400 MPa/60 °C, and 500 MPa/50 °C) effectively inactivated the pressure‐resistant bacteria ( Bacillus cereus and Staphylococcus warneri ) in WBSDM. Although more pressure‐resistant than S. warneri , the above treatment conditions inactivated B. cereus more than 10 7 CFU/mL in buffer, and more than 10 6 CFU/g in WBSDM, and did not cause any changes in color, texture, or moisture content of products. The interaction between pressure and temperature is a more significant factor than only pressure in inactivating both B. cereus and S. warneri , the treatment of WBSDM at 400 MPa/ 60 °C/ 10 min is the most practical condition for postprocess of WBSDM after cooking.