Publicación: EFFECT OF OHMIC HEATING ON TEXTURE, MICROBIAL LOAD, AND CADMIUM AND LEAD CONTENT OF CHILEAN BLUE MUSSEL (MYTILUS CHILENSIS)
Fecha
2015
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Editor
Innovative Food Science & Emerging Technologies
Resumen
THE EFFECT OF OHMIC HEATING (OH) ON THE TEXTURE, MICROBIAL LOAD, AND CADMIUM (CD) AND LEAD (PB) CONTENT WAS EVALUATED IN CHILEAN BLUE MUSSEL (MYTILUS CHILENSIS) AT SHUCKING AND SUBSEQUENT CANNING. MUSSEL SAMPLES WERE PROCESSED BY OH AND BLANCHING (BLAN) AT 50 ± 1 °C, 70 ± 1 °C AND 90 ± 1 °C FOR SHUCKING AND THEN CANNING AT 115 °C FOR 20 MIN. THE CD AND PB CONTENT IN FRESH MUSSELS WAS 2.47 ± 0.18 ?G G? 1 AND 5.26 ± 0.55 ?G G? 1 DRY WEIGHT (DW). THE GREATEST REDUCTION IN CD CONTENT WAS REACHED AT 90 ± 1 °C BY OH WITH 1.67 ± 0.06 ?G G? 1 (DW) AND 1.69 ± 0.08 ?G G? 1 (DW) BY BLAN. AT THE SAME TEMPERATURE, THE PB CONTENT WAS REDUCED TO 4.18 ± 0.24 ?G G? 1 DW FOR OH AND 4.14 ± 0.30 ?G G? 1 DW FOR BLAN. THE CUTTING STRENGTH OF FRESH SAMPLES (21.35 ± 2.44 N) SIGNIFICANTLY DECREASED IN SAMPLES PROCESSED BY OH (15.65 ± 1.36 N) AT 90 ± 1 °C COMPARED WITH BLAN SAMPLES (20.41 ± 3.16 N) AT THE SAME TEMPERATURE. THE INITIAL MEAN COUNT FOR MESOPHILIC AEROBIC MICROORGANISMS AND ENTEROBACTERIACEAE WAS 3.8 LOG CFU/G AND 2.5 LOG CFU/G, RESPECTIVELY. THE MESOPHILIC AEROBIC MICROORGANISM COUNT WAS REDUCED BY 1.7 LOGARITHMICAL UNITS, WHILE ENTEROBACTERIACEAE COUNTS WERE REDUCED TO UNDETECTABLE LEVELS BY OH AT 90 ± 1 °C.
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Palabras clave
TEXTURE, OHMIC HEATING, MICROBIAL LOAD, LEAD, CHILEAN BLUE MUSSELS, CADMIUM
