Optimization of Ultra High Pressure Sterilization Conditions for Fish Sausage

doi:10.7506/spkx1002-6630-201212017

Abstract

Abstract: The effects of pressure, dwell time and temperature on microbial survival in fish sausage after ultra high pressure (UHP) sterilization were studied, and the sterilization conditions were optimized using orthogonal array design. Pressure was the most important affecting factor, followed by temperature; dwell time had the weakest effect. The optimal sterilization conditions were treatment pressure of 400 MPa, pressure-holding time of 5 min and treatment temperature of 30 ℃. Total bacterial count in fish sausage was reduced by 97.25% after UHP sterilization under these conditions, and 100% E. coli, mold and yeast were killed. No pathogenic bacteria were detected before and after UHP sterilization.

Key words: ultra high pressure, fish sausage, sterilization technology, orthogonal array design

CLC Number:

S986.1

LU Hai-xia， HANG Yu-yu， LI Jian-rong,. Optimization of Ultra High Pressure Sterilization Conditions for Fish Sausage[J]. FOOD SCIENCE, 2012, 33(12): 89-92.

[1]	PENG Dan, LIU Yali, LI Linqing, BI Yanlan. Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design [J]. FOOD SCIENCE, 2020, 41(4): 256-261.
[2]	ZHANG Yanhui, HU Wenzhong, LIU Chenghui, CHEN Chen, GAO Hongdou, SUN Xiaoyuan, ZHANG Xiaofang, FENG Ke. Recent Progress in the Development of Photoelectric Preservation Technologies for Fresh-Cut Fruits and Vegetables [J]. FOOD SCIENCE, 2020, 41(15): 309-313.
[3]	HUANG Ziyu, LIN Yingying, SONG Sijia, REN Fazheng, GUO Huiyuan,. Optimization of Cleaning-in-place Regime for Removal of Bacillus cereus Biofilm [J]. FOOD SCIENCE, 2020, 41(14): 138-145.
[4]	LIU Wang, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong. Influence of Ultra High Pressure Treatment on the Effect of Flaxseed Gum on the Properties of Pork Myofibrillar Protein Gel [J]. FOOD SCIENCE, 2019, 40(7): 101-107.
[5]	BAI Yan, GE Yujun, XIANG Yingchun, LI Yuan, DING Tian, HU Yaqin. Progress in Research on the Efficacies and Mechanisms of Action of Various Non-thermal Sterilization Technologies in Inactivation of Microbial Spores in Foods [J]. FOOD SCIENCE, 2019, 40(15): 314-322.
[6]	ZHANG Pengyun, LI Rong, CHEN Lisi, LIN Shumian, YANG Fang, ZHANG Feng. Analysis of Volatile Compounds in Pueraria Radix Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Automated Mass Spectral Deconvolution and Identification System (AMDIS) [J]. FOOD SCIENCE, 2019, 40(12): 220-225.
[7]	WANG Bangguo, YU Zhenyu, LIN Lin, PAN Lijun, JIANG Shaotong. Effect of Ultrasonic Wave and Ultra High Pressure Treatment on Conformation and Enzyme Activity of Lipoxygenase in Silver Carp Muscle [J]. FOOD SCIENCE, 2018, 39(3): 169-175.
[8]	WAN Meizhi, MENG Xianjun. Anthocyanin Composition and Antioxidant Activity of Cranberry [J]. FOOD SCIENCE, 2018, 39(22): 45-50.
[9]	LIU Tingting, LIU Yang, ZHANG Jing, SONG Yunyu, LI Guijie, ZHANG Yanrong. Optimization of Extraction and Characterization of Protein from Allium cepa L. var. agrogatum Don [J]. FOOD SCIENCE, 2018, 39(2): 267-272.
[10]	WANG Zhiyan, YANG Wenge, ZHOU Guo, XU Dalun, LOU Qiaoming, ZHANG Jinjie, CUI Yan. Shelling of Solenocera melantho Using Ultra High Pressure and Its Effect on the Quality of Muscle [J]. FOOD SCIENCE, 2017, 38(7): 43-48.
[11]	LI Xinyuan, YAN Tingcai, LI Bin, LIU Sunwen, SUN Xiyun, WANG Yanqun, ZHANG Qi, HUO Junwei, MENG Xianjun. Effect of Ultra High Pressure Processing on Yield and Antioxidant Activity of Lonicera caerulea Extracts [J]. FOOD SCIENCE, 2017, 38(3): 119-124.
[12]	LI Yueshuang, YAO Jing, XIE Tingting, PAN Jie, LI Peijun, CHEN Conggui. Effect of Ultra High Pressure Processing on Gel Properties of Chicken Breast Myosin Containing Resistant Corn Starch [J]. FOOD SCIENCE, 2017, 38(3): 1-6.
[13]	HU Xinlei, TIAN Xuemei, LI Wenxiang, SUN Yanan, ZHANG Xin, YU Ge, LI Ming. Extraction and Immune Modulatory Activities in Vitro of Polysaccharides from Lepista sordida Mycelia [J]. FOOD SCIENCE, 2017, 38(20): 185-190.
[14]	LIU Lanxiang, PU Zhenqi, ZHENG Hua, XU Juan, LI Kun, ZHANG Hong*. Optimized Preparation of Laccaic Acid Ester Using Orthogonal Array Design [J]. FOOD SCIENCE, 2016, 37(22): 28-33.
[15]	CUI Yan, LIN Xudong, KANG Mengli, YU Jingfen, GUO Ruyue, LING Jiangang. Advances in Application of Ultra High Pressure for Preservation and Processing of Aquatic Products [J]. FOOD SCIENCE, 2016, 37(21): 291-299.

Optimization of Ultra High Pressure Sterilization Conditions for Fish Sausage

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments