Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck.
The objective of this work was to study the effect of high hydrostatic pressure combined with moderate heat to inactivate pressure-resistant bacteria in water-boiled salted duck meat (WBSDM), and to establish suitable procedures to improve the quality of WBSDM. The conditions (300 MPa/60 °C, 400 MPa/60 °C, and 500 MPa/50 °C) effectively inactivated the pressure-resistant bacteria (Bacillus cereus and Staphylococcus warneri) in WBSDM. Although more pressure-resistant than S. warneri, the above treatment conditions inactivated B. cereus more than 10(7) CFU/mL in buffer, and more than 10(6) CFU/g in WBSDM, and did not cause any changes in color, texture, or moisture content of products. The interaction between pressure and temperature is a more significant factor than only pressure in inactivating both B. cereus and S. warneri, the treatment of WBSDM at 400 MPa/ 60 °C/ 10 min is the most practical condition for postprocess of WBSDM after cooking.
Synergetic Innovation Center of Food Safety and Nutrition, Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, P.R. China.
Keping
K
Ye
Synergetic Innovation Center of Food Safety and Nutrition, Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, P.R. China.
Yulin
Y
Feng
Synergetic Innovation Center of Food Safety and Nutrition, Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, P.R. China.
Kai
K
Wang
Synergetic Innovation Center of Food Safety and Nutrition, Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, P.R. China.
Yun
Y
Bai
Synergetic Innovation Center of Food Safety and Nutrition, Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, P.R. China.
Xinglian
X
Xu
Synergetic Innovation Center of Food Safety and Nutrition, Natl. Center of Meat Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, P.R. China.
Guanghong
G
Zhou
D000818:Animals; D001409:Bacillus cereus / Q000254:growth & development*; D003296:Cooking / Q000379:methods*; D004372:Ducks; D005516:Food Microbiology; D006358:Hot Temperature; D006801:Humans; D006874:Hydrostatic Pressure; D008460:Meat / Q000382:microbiology*; D012965:Sodium Chloride; D013210:Staphylococcus / Q000254:growth & development*
D012965:Sodium Chloride
High hydrostatic pressure; inactivation; moderate heat; pressure-resistant bacteria; water-boiled salted duck (WBSDM)