文献类型：期刊文献

英文题名：Effects of dense phase carbon dioxide on muscle quality of Haliotis discus hannai

作者：Lü, Miaoxiong[1]; Liu, Shucheng[1]; Qu, Xiaojuan[1]; Zhang, Chaohua[1]; Ji, Hongwu[1]; Gao, Jialong[1]

机构：[1] National Research and Development Branch Center for Shellfish Processing [Zhanjiang], College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

年份：2013

卷号：29

期号：SUPPL1

起止页码：301

外文期刊名：Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

收录：EI(收录号：20133816763120)、Scopus(收录号：2-s2.0-84883873767)

语种：英文

外文关键词：pH effects - Shellfish - Muscle - Bacteria

外文摘要：Dense phase carbon dioxide (DPCD) is a non-thermal processing technology, which affects microorganisms and enzymes through molecular effects of CO2 under pressures below 50 MPa and 60°C. DPCD has less significance effect on the quality of foods. DPCD has been applied to the process of meats, vegetables, seeds and food powders, fruits, spices and herbs, and fish. The studied objective is to investigate the effects of DPCD on bacteria inactivation and qualities of Haliotis discus hannai and to explore whether it can be applied to process Haliotis discus hannai. In this paper, the effects of pressure (5-25 MPa), exposure time (10-50 min) and temperature (30-50°C) of DPCD treatment on bacteria inactivation and qualities of Haliotis discus hannai were studied. DPCD can reach the ideal sterilizing effect for Haliotis discus hannai under the conditions of pressure 20 MPa, temperature 45°C, exposure time 40-50 min. Compared with Haliotis discus hannai cooked in boiling water for 2 min (logarithmic decline of 3.59), the sterilizing effect was the equivalent by DPCD of 20 MPa and 45°C for 40-50 min (logarithmic decline of 3.46). The total number of colonies was less than 1000 cfu/mL. Compared with untreated Haliotis discus hannai, DPCD treatment had no significant effect on muscle pH value and appearance of Haliotis discus hannai (P>0.05), the reason was that the solubility of CO2 was lower in solid foods. However, DPCD treatment had the significant effects on color, proximate composition, weight loss, water holding capacity and texture (P