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Application of response surface methodology to optimize microbial inactivation of shrimp and conch by supercritical carbon dioxide.
MedLine Citation:
PMID:  24931827     Owner:  NLM     Status:  Publisher    
BACKGROUND: Supercritical carbon dioxide (SC-CO2 ) has been shown to have a good pasteurizing effect on food. However, very few research papers have investigated the possibility to exploit this treatment for solid foods, particularly for seafood. Considering the microbial safety of raw seafood consumption, the study aimed to explore the feasibility of microbial inactivation of shrimp (Metapenaeus ensis) and conch (Rapana venosa) by SC-CO2 treatment.
RESULTS: Response surface methodology (RSM) models were established to predict and analyze the SC-CO2 process. A 3.69-log reduction in the total aerobic plate count (TPC) of shrimp was observed by SC-CO2 treatment at 53 °C, 15 MPa for 40 min, and the logarithmic reduction in TPC of conch was 3.31 at 55 °C, 14 MPa for 42 min. Sensory scores of the products achieved approximately 8 (desirable). The optimal parameters for microbial inactivation of shrimp and conch by SC-CO2 might be 55 °C, 15 MPa and 40 min.
CONCLUSION: SC-CO2 exerted a strong bactericidal effect on the TPC of shrimp and conch, and the products maintained good organoleptic properties. This study verified the feasibility of microbial inactivation of shrimp and conch by SC-CO2 treatment.
Manhua Chen; Xiao Sui; Xixiu Ma; Xiaomei Feng; Yuqian Han
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-6-13
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2014 Jun 
Date Detail:
Created Date:  2014-6-16     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
This article is protected by copyright. All rights reserved.
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