Optimal non-thermal inactivation methods by study of the microbial control effect in laver (Porphya sp.)

Laver ( Porphya sp.) containing vitamins and minerals has a high total number of bacteria of 6–7 log CFU/g. Changes in microbial count in dried laver by light pulse, ultrahigh pressure, electron beam, and superheated steam treatment were compared. It was decreased by 1.3–1.7 log using IPL (Intense P...

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Bibliographic Details
Published in:Food science and biotechnology 2022, 31(9), , pp.1189-1196
Main Authors: Cho, Won-Il, Song, Sang-Hoon
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Deactivation
DNA structure
Electron beams
Electron irradiation
Food Science
High pressure
Inactivation
Irradiation
Luminous intensity
Microorganisms
Minerals
Nutrition
Radiation
Research Article
Sensory properties
Steam
Vitamins
식품과학
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Summary:Laver ( Porphya sp.) containing vitamins and minerals has a high total number of bacteria of 6–7 log CFU/g. Changes in microbial count in dried laver by light pulse, ultrahigh pressure, electron beam, and superheated steam treatment were compared. It was decreased by 1.3–1.7 log using IPL (Intense Pulsed Light) for 30–60 s at an irradiation distance of 80 mm in dried and wet laver. The key parameters of IPL are energy intensity, processing time and irradiation distance. Light pulse inactivation is based on destruction of microbial DNA structure. Electron beam irradiation at 7 and 10 kGy resulted reduction of 1.8–3.2 log CFU/g. Dried laver was treated at 500 MPa of ultra-high pressure for 3 min, total bacterial number showed no change. Applying superheated steam at 150 °C for 10 s, about 3.3 log CFU/g sterilized. However, it is difficult to apply due to severe damage to sensory quality such as browning.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-022-01110-2