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Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail ( Bullacta exarata )
Author(s) -
Wang Liping,
Tao Hong,
Li Yunfei
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13509
Subject(s) - pascalization , food science , chemistry , amino acid , environmental chemistry , high pressure , biochemistry , engineering physics , engineering
High pressure processing (HPP) as a non‐thermal technology has been attracted more attention for its minimal effects on food quality, and its effects assisted slightly acidic electrolyzed water (SAEW) on microbe, physical quality, and free amino acids of mud snail ( B. exarata ) were evaluated. Results showed that total microbial counts and psychrotrophic bacteria of HPP‐SAEW group were below the detection limitation (< 1.0 log CFU/ml) in processing B. exarata . HPP treatment had no significant change on moisture content, and showed negative growth in drip loss. Also the applied pressure increased the hardness of sample, and was shown to lead to stable structure with uniform cell. Compared with control group, there was no significant changes of essential free amino acids after HPP‐SAEW treatment, and the non‐essential free amino acids was with a reduction of 1.679 mg/g dry weight. Comprehensive consideration, HPP‐SAEW combination has a better potential for B. exarata processing. Practical applications To inactivate the spores, thermal processing was usually used and could cause the undesirable changes. Our previous study has been indicated that the combination of HPP‐SAEW was a useful hurdle technology for inactivating B. cereus spores. This study showed that HPP‐SAEW is an effective sanitizer for microbial decontamination in processing B. exarata with little effects on physical quality and free amino acids. HPP‐SAEW combination can be used as an effective hurdle technology for improving food safety and protecting public health.