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http://dx.doi.org/10.9799/ksfan.2012.25.1.069

Nonthermal Sterilization and Shelf-life Extension of Seafood Products by Intense Pulsed Light Treatment  

Cheigh, Chan-Ick (Dept. of Food Science and Engineering, Ewha Womans University)
Mun, Ji-Hye (Dept. of Food Science and Engineering, Ewha Womans University)
Chung, Myong-Soo (Dept. of Food Science and Engineering, Ewha Womans University)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.1, 2012 , pp. 69-76 More about this Journal
Abstract
Intense pulsed light(IPL) has been highlighted as an innovative nonthermal sterilization technology that can kill spoilage or pathogenic microorganisms by using short-duration pulses of intense broad-spectrum electromagnetic radiation. This paper examines the inactivation effects of IPL on Listeria monocytogenes, Escherichia coli O157:H7, and Pseudomonas aeruginosa inoculated on seafood products such as salmon, flatfish, and shrimps and evaluates the possibility of extending the shelf-life of seafood products. The results indicate that the inactivation of microorganisms increased with an increase in IPL energy density($J/cm^2$) and a decrease in the distance between the sample surface and the lamp. In addition, temperature increases on the fish fillets during the treatments were well controlled within the range of 5.7~$9.8^{\circ}C$. The IPL treatment had a significant positive effect on the storage stability of seafood products at the storage temperature of $4^{\circ}C$ for 12 days. These results suggest that the storage period for fish fillets can be extended from 4 days to 6~8 days through the IPL treatment.
Keywords
intense pulsed light(IPL); nonthermal sterilization; seafood; inactivation; shelf-life;
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Times Cited By KSCI : 5  (Citation Analysis)
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