title: Effects of soaking with natural additives in combinations with vacuum or modified atmosphere packaging on microbial populations and shelf life of fresh truffles (Chinese Tuber indicum).
abstract: The objective of this study was to evaluate the relative effects and interactions of combined soaking treatment using citric acid (CTA) and apple polyphenol (APP) at mild heating temperatures for the inactivation of the external and internal microflora (mesophilic aerobic bacteria, mesophilic anaerobic bacteria, and fungi) in Chinese Tuber indicum, as well as to analyze the microbiological and sensory changes under modified atmosphere packaging (MAP)- and vacuum atmosphere packaging (VAC)-packed Chinese T. indicum stored at 4 °C for up to 55 d. Chinese T. indicum was soaked with CTA and APP alone or in combination for 10, 20, and 30 min at 35, 45, and 55 °C. A disinfection method using CTA and APP (3% CTA + 3% APP for 20 min at 45 °C) was obtained. Under this set of combination, the experimental values of microbial counts of mesophilic aerobic bacteria, mesophilic anaerobic bacteria, and fungi were 2.31 ± 0.4 log CFU/g, <1.0 log CFU/g, and <1.0 log CFU/g, respectively. Through the analysis of sensory qualities and microbial populations for MAP- or VAC-packed Chinese T. indicum, the shelf life of soaked truffles was prolonged to 45 or 40 d, respectively. The synergistic effect of CTA and APP may provide valuable insight into the reduction of microorganisms on fresh truffles.
authors.affiliation: College of Life Sciences, Sichuan Normal Univ, Chengdu, 610101, P.R. China.
authors.forename: Yuzhi
authors.initials: Y
authors.lastname: Miao
authors.forename: Cuiping
authors.initials: C
authors.lastname: Chen
authors.forename: Qinqin
authors.initials: Q
authors.lastname: Ma
authors.forename: Yiding
authors.initials: Y
authors.lastname: Wang
authors.forename: Xiaoyu
authors.initials: X
authors.lastname: Zhang
authors.forename: Fanglan
authors.initials: F
authors.lastname: Guo
authors.forename: Wei
authors.initials: W
authors.lastname: Li
authors.forename: Bin
authors.initials: B
authors.lastname: Yong
mesh_terms: D001203:Ascomycota; D001272:Atmosphere; D001419:Bacteria / Q000145:classification / Q000302:isolation & purification; D005503:Food Additives; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage; D013696:Temperature; D014618:Vacuum
chemical_list: D005503:Food Additives
keywords: Chinese T. indicum; apple polyphenols; citric acid; microbial populations; shelf life; soaking