文献类型：期刊文献

英文题名：Optimization of microbial inactivation of shrimp by dense phase carbon dioxide

作者：Ji, Hongwu[1,2];Zhang, Liang[1,2];Liu, Shucheng[1,2];Qu, Xiaojuan[1,2];Zhang, Chaohua[1,2];Gao, Jialong[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Higher Educ Inst, Key Lab Adv Proc Aquat Prod, Zhanjiang 524088, Peoples R China

年份：2012

卷号：156

期号：1

起止页码：44

外文期刊名：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

收录：SCI-EXPANDED(收录号：WOS:000303970800006)、、Scopus(收录号：2-s2.0-84862810513)、WOS

基金：The authors are grateful for the financial support received from Modem Agro-industry Technology Research System (CARS-47), Team Project of Aquatic Protein Modification Technology from Guangdong province (No.2011A020102005) and Guangdong Natural Science Foundation (10152408801000010).

语种：英文

外文关键词：Dense phase carbon dioxide; Microbial inactivation; Neural network; Optimization; Litopenaeus vannamei

外文摘要：Microbial inactivation of Litopenaeus vannamei by dense phase carbon dioxide (DPCD) treatment was investigated and neural network was used to optimize the process parameters of microbial inactivation. The results showed that DPCD treatment had a remarkable bactericidal effect on microorganism of shrimp. A 3 x 5 x 2 three-layer neural network model was established. According to the neural network model, the inactivation effect was enhanced with pressure, temperature and exposure time increasing and temperature was the most important factor affecting microbial inactivation of shrimp. Cooked appearance of shrimp by DPCD treatment was observed and seemed to be more positively acceptable by Chinese diet custom. Therefore, color change of shrimp by DPCD treatment could have a positive effect on quality attributes. Moderate temperature 55 degrees C with 15 MPa for 26 min treatment time achieved a 3.5-log reduction of total aerobic plate counts (TPC). The parameters combination might be appropriate for shrimp process by DPCD. (C) 2012 Elsevier BM. All rights reserved.