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http://dx.doi.org/10.4014/jmb.1505.05021

Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper  

Luo, Ke (Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University)
Oh, Deog-Hwan (Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University)
Publication Information
Journal of Microbiology and Biotechnology / v.25, no.9, 2015 , pp. 1502-1509 More about this Journal
Abstract
The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60℃)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4℃ and 25℃. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60℃ for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60℃) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4℃ and 25℃, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60℃) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.
Keywords
Fresh-cut bell pepper; slightly acidic electrolyzed water; Listeria monocytogenes; Salmonella enterica serovar Typhimurium; ultrasound;
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