Effects of thermal treatment combined with multi-cycle high pressure processing on the bacterial diversity of mud snail ( Bullacta exarata ) during refrigerated storage

Wang, Liping; Huang, Peng; Li, Yunfei

doi:10.1016/j.foodcont.2016.05.016

Cited by 6 publications

(5 citation statements)

References 37 publications

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“…The electrical conductivity of B. exarata showed different degree changes, and the conductivity of 25S groups has a significant increase, the conductivities of 25M and heat treatment group decreased significantly. Heat treatment promoted conductivity reduction, and it was consistent with our previous study (Wang, Huang, et al, ), and it might be that high temperature increase the leakage of cell contents.…”

Section: Resultssupporting

confidence: 91%

“…The preparation of mud snail sample was according to our previous study (Wang, Huang, & Li, ; Wang, Xu, Huang, & Li, ). The samples were obtained from an aquaculture farm located in Ningbo, Zhejiang Province of China, and they were packed in polyethylene bag with water and transferred to the laboratory.…”

Section: Methodsmentioning

confidence: 99%

“…All the samples were weighed before and after, and triplicate tests were carried out. The pH and electrical conductivity were determined according to the method (Wang, Huang, et al, ). Samples were homogenized (Truelab Instruments Co., Ltd, Shanghai, China) with distilled water (w: w = 1: 9) in Stomacher bags for 120 s at 8 times per second for pH and electrical conductivity determination.…”

Section: Methodsmentioning

confidence: 99%

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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 )

Wang

Hong

2017

J Food Process Preserv

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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.

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Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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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 )

Wang

Hong

2017

J Food Process Preserv

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“…The parameters of high pressure equipment were described as before (Wang et al ., ,b). Factors and levels of the full factorial experimental design are shown in Table .…”

Section: Methodsmentioning

confidence: 99%

“…HPP treatment was applied at ambient temperature (20 °C) and the holding time was 20 min. To improve the effectiveness of inactivation, a second cycle of HPP was performed at 500 or 600 MPa at ambient temperature (20 °C) for 20 min (Wang et al ., ,b). After treatment, all samples were stored in an ice bath.…”

Section: Methodsmentioning

confidence: 99%

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

Wang

Xia

2017

Int J of Food Sci Tech

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Bacillus spores are concerns for their resistance to heat, high pressure processing (HPP), and disinfectants. We examined the effects of HPP and slightly acidic electrolysed water (SAEW) on inactivation of B. cereus spores. Spores' suspensions were prepared with 2-(N-morpholino) ethanesulfonic acid (MES) buffer or SAEW with available chlorine content (ACC) of 24, 35, 44 or 55 mg L À1 , and then subjected to HPP. The individual effects of HPP or SAEW on spores were negligible (<1.0 log CFU mL À1 ). With factorial design and ANOVA analysis, HPP + SAEW treatment was shown to have significantly positive effects on spores' inactivation. The optimal conditions were 300 MPa HPP + SAEW with 44 mg L À1 ACC or 200 MPa HPP + SAEW with 44 mg L À1 ACC + 500 MPa HPP, producing reductions of 3.27 and 3.99 log CFU mL À1 , respectively. HPP + SAEW have potentials to serve as two effective hurdle techniques for inactivating B. cereus spores.

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Recent Advances in the Application of High Pressure Processing-Based Hurdle Approach for Enhancement of Food Safety and Quality

Pou

Raghavan

2020

J. Biosyst. Eng.

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Effects of thermal treatment combined with multi-cycle high pressure processing on the bacterial diversity of mud snail ( Bullacta exarata ) during refrigerated storage

Cited by 6 publications

References 37 publications

Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail ( Bullacta exarata )

Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail ( Bullacta exarata )

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

Recent Advances in the Application of High Pressure Processing-Based Hurdle Approach for Enhancement of Food Safety and Quality

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