Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure‐Resistant Bacteria in Water‐Boiled Salted Duck. Issue 6 (5th May 2015)

• Record Type: Journal Article
• Authors: Ye, Keping; Feng, Yulin; Wang, Kai; Bai, Yun; Xu, Xinglian; Zhou, Guanghong
• Is Part Of: Journal of food science. Volume 80:Issue 6(2015)
• Page Start: M1336
• Page End: M1342
• Publication Date: 2015-05-05
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12898
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>The objective of this work was to study the effect of high hydrostatic pressure combined with moderate heat to inactivate pressure‐resistant bacteria in water‐boiled salted duck meat (WBSDM), and to establish suitable procedures to improve the quality of WBSDM. The conditions (300 MPa/60 °C, 400 MPa/60 °C, and 500 MPa/50 °C) effectively inactivated the pressure‐resistant bacteria (<italic>Bacillus cereus</italic> and <italic>Staphylococcus warneri</italic>) in WBSDM. Although more pressure‐resistant than <italic>S. warneri</italic>, the above treatment conditions inactivated <italic>B. cereus</italic> more than 10⁷ CFU/mL in buffer, and more than 10⁶ CFU/g in WBSDM, and did not cause any changes in color, texture, or moisture content of products. The interaction between pressure and temperature is a more significant factor than only pressure in inactivating both <italic>B. cereus</italic> and <italic>S. warneri</italic>, the treatment of WBSDM at 400 MPa/ 60 °C/ 10 min is the most practical condition for postprocess of WBSDM after cooking.</p> </abstract>