EFFECTS OF UV-C IN A TEFLON-COIL AND HIGH HYDROSTATIC PRESSURE COMBINED TREATMENT FOR MAINTENANCE OF THE CHARACTERISTIC QUALITY OF DONGCHIMI (WATERY RADISH KIMCHI) DURING ROOM TEMPERATURE STORAGE

被引：6

作者：

Shahbaz, H. M. ^{[1
]}

Ryoo, H. ^{[1
]}

Kim, J. U. ^{[1
]}

Kim, S. ^{[1
]}

Lee, D. U. ^{[2
]}

Ghafoor, K. ^{[3
]}

Park, J. ^{[1
]}

机构：

[1] Yonsei Univ, Dept Biotechnol, Seoul, South Korea

[2] Chung Ang Univ, Dept Food Sci & Technol, Anseong, South Korea

[3] King Saud Univ, Dept Food Sci & Nutr, Riyadh, Saudi Arabia

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 04期

关键词：

ESCHERICHIA-COLI O157H7; LACTIC-ACID BACTERIA; APPLE JUICE; SHELF-LIFE; MICROBIAL INACTIVATION; MURINE NOROVIRUS; ULTRAVIOLET-C; MICROORGANISMS; FERMENTATION; PHOTOCATALYSIS;

D O I：

10.1111/jfpp.13057

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of nonthermal ultraviolet-C light in a Teflon-coil (UV-C, fixed at 2.5 J/mL) and subsequent high hydrostatic pressure (HHP at 400-500 MPa at 25C for 1 min) combined treatment was evaluated in dongchimi juice during 5-day storage at room temperature. A helically wound Teflon-coil reactor was used for UV-C radiation to create a secondary eddy flow. Results showed that lactic acid bacteria (LAB) in dongchimi juice were more resistant to UV-C and HHP alone treatments. On the other hand, UV-HHP combined treatment resulted in greater reduction of LAB viable counts and also inhibited bacterial growth during room temperature storage and maintained the chemical quality of dongchimi juice via synergistic effect. Sensory analysis showed that nonthermal treatments effectively maintained the taste and flavor of dongchimi juice during room temperature storage than untreated and heat pasteurized samples. In conclusion, UV-HHP combined treatment offers an opportunity for marketing of dongchimi juice product at room temperature with characteristic quality.

引用

页数：11