SMULDERS, FRANS J. M.;
WELLM, GABRIELE;
HIESBERGER, JOHANN;
ROHRBACHER, IRENE;
BAUER, ALEXANDRA;
PAULSEN, PETER
Microbiological and Sensory Effects of the Combined Application of Hot–Cold Organic Acid Sprays and Steam Condensation at Subatmospheric Pressure for Decontamination of Inoculated Pig Tissue Surfaces
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Medientyp:
E-Artikel
Titel:
Microbiological and Sensory Effects of the Combined Application of Hot–Cold Organic Acid Sprays and Steam Condensation at Subatmospheric Pressure for Decontamination of Inoculated Pig Tissue Surfaces
Beteiligte:
SMULDERS, FRANS J. M.;
WELLM, GABRIELE;
HIESBERGER, JOHANN;
ROHRBACHER, IRENE;
BAUER, ALEXANDRA;
PAULSEN, PETER
Beschreibung:
<jats:p>We studied microbiological and sensory effects of treating pig tissue for 15 s with 55 and 10°C sprays of acetic acid (AA; 0.15 to 0.3 M) and lactic acid (LA; 0.1 to 0.2 M) solutions prior to the tissue being subjected to steam condensation (18 s at 65°C or 10 s at 75°C). LA or AA spraying and then steam treatment resulted in 3- to 4-log average reductions of Pseudomonas fragi and Yersinia enterocolitica inocula (6 to 7 log CFU/cm2), regardless of acid temperature or concentration. Buffered LA or 1:1 mixtures of AA:LA and then steam treatment yielded similar reductions. Most of the acid-steam–treated samples had microbial counts below the limit of detection (2 log CFU/cm2); thus, the results likely underestimate the potential of this procedure. When the period between inoculation and acid–steam treatment was extended from 0.5 to 24 h, up to a 1-log-higher microbial reduction was observed, due to a 1- to 2-log-greater initial contamination. Increasing the LA contact time to 6 min increased the microbial reduction by 0.8 log. Acid–steam treatment effected lower L* values (darker color) on pigskin, but higher L* values on muscle and fat tissue (paler color). Many muscle samples exhibited lower a* values and off-color brown hues. Off-odors were observed immediately after treatment, but with the exception of fat tissue and AA-treated samples, they largely disappeared during further storage. Off-flavors were only detected in AA-treated muscle samples.</jats:p>