Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon

The aim of our study was to assess the impacts of a pulsed light (PL) technology on the shelf-life, microbial inactivation, chemical and sensorial qualities of raw pork roast (RPR), roast pork (RP) and raw salmon (RS). In the first step, the effects of PL on aerobic flora and Pseudomonas fluorescens were investigated. Afterwards samples were evaluated in terms of their colour, shelf-life and lipid peroxidation. A maximum rate of microbial inactivation, 3.4 log (CFU/g), was found in the case of RP samples and was accompanied by improved shelf-life. Significant colour changes were found for the RP and RPR samples exposed to PL dose of 30 J cm−2. The PL treatments at 3 and 10 J cm−2 did not induce the lipid peroxidation. Malondialdehyde (MDA) content substantially increased in RS and RP samples submitted to 30 J cm−2, i.e. by 39.3% and 25.5%, respectively. In conclusion, PL technology has a potential for inactivation of both, aerobic flora and P. fluorescens, however moderate fluencies has to be applied in order to obtain satisfying level of decontamination and high product quality.

[1]  V. Puri,et al.  Decontamination of unpackaged and vacuum-packaged boneless chicken breast with pulsed ultraviolet light. , 2010, Poultry science.

[2]  S. Chevalier,et al.  Outer membrane modifications of Pseudomonas fluorescens MF37 in response to hyperosmolarity. , 2008, Journal of Proteome Research.

[3]  J. Spikes.  Photodegradation of Foods and Beverages , 1981 .

[4]  D. Olson,et al.  Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. , 1998, Meat science.

[5]  A. Nicolau,et al.  Intense light pulse treatment as alternative method for mould spores destruction on paper–polyethylene packaging material , 2007 .

[6]  L. Forney,et al.  Ultraviolet Light in Food Technology: Principles and Applications , 2009 .

[7]  J. A. Ordóñez,et al.  Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products , 2011 .

[8]  L. Stetson,et al.  The use of ultraviolet radiation to reduce Salmonella and psychrotrophic bacterial contamination on poultry carcasses. , 1994, Poultry science.

[9]  C. Moraru,et al.  Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin. , 2009, Journal of food protection.

[10]  Z. Cserhalmi,et al.  Study of pulsed electric field treated citrus juices , 2006 .

[11]  F. C. Henry.  Irradiation effects on meat: a review. , 2009 .

[12]  T. Ott,et al.  Pulsed-light treatment of food and packaging , 1995 .

[13]  J. Kerry,et al.  Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry , 2000 .

[14]  S. Chevalier,et al.  Pulsed light inactivation of Bacillus subtilis vegetative cells in suspensions and spices , 2013 .

[15]  E. Barroso,et al.  Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio. , 2012, International journal of food microbiology.

[16]  A. Verma,et al.  Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review , 2010, Journal of food science and technology.

[17]  A. Rajković,et al.  Contemporary strategies in combating microbial contamination in food chain. , 2010, International journal of food microbiology.

[18]  J. German.  Food processing and lipid oxidation. , 1999, Advances in experimental medicine and biology.

[19]  P. Picouet,et al.  Decontamination technologies for meat products. , 2008, Meat science.

[20]  B. G. Lyon,et al.  Evaluations of Warmed‐over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods , 1990 .

[21]  M. Verghese,et al.  Effect of pulsed ultraviolet light on quality of sliced ham , 2011 .

[22]  Ali Demirci,et al.  Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV-light treatment , 2006 .

[23]  F. Devlieghere,et al.  Factors affecting the inactivation of micro‐organisms by intense light pulses , 2005, Journal of applied microbiology.

[24]  J. Dunn,et al.  Disinfection of Cryptosporidium parvum Oocysts by Pulsed Light Treatment Evaluated in an In Vitro Cultivation Model , 1996, The Journal of eukaryotic microbiology.

[25]  M. Lacroix,et al.  Combined effect of gamma irradiation, ascorbic acid, and edible coating on the improvement of microbial and biochemical characteristics of ground beef. , 2002, Journal of food protection.