Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.)
Applied Sciences,
Journal Year:
2025,
Volume and Issue:
15(3), P. 1303 - 1303
Published: Jan. 27, 2025
This
study
aimed
to
evaluate
the
effect
of
sous
vide
heat
treatment
and
different
packaging
methods
on
microbiological
quality
red
peppers
(Capsicum
annuum
L.)
during
their
refrigerated
storage.
Peppers
Roberta
variety
were
used
in
study.
The
was
carried
out
under
vacuum
conditions
for
all
methods.
ATM
(unaltered
gas
atmosphere)
MAP
(modified
atmosphere
packaging)
products
repackaged
aseptic
into
a
suitable
gaseous
after
cooling
an
unaltered
(ATM),
modified
(MAP:
30%
CO2,
70%
N2).
thermal
performed
three
variations:
30
min/60
°C,
15
min/70
8
min/80
°C.
stored
at
3
±
1
°C
until
bacterial
count
first
exceeded
4
log
CFU/g,
but
no
longer
than
24
days.
pH,
TVC,
Enterobacteriaceae
count,
microscopic
filamentous
fungi
determined
products.
A
qualitative
analysis
microbial
isolates
also
using
MALDI-TOF
mass
spectrometry.
Sous
reduced
number
TVC
(total
viable
count)
(<2
2.35
CFU/g),
CFU/g)
compared
with
control
(TVC
3.54–3.86
CFU/g).
use
combined
culinary
effectively
extends
shelf
life
peppers,
from
6
days
raw
15–24
depending
method.
All
allowed
product
remain
microbiologically
safe
below
treatments,
VAC
treatments.
Bacterial
identification
by
MS
revealed
that
predominant
families
Pseudomonadaceae,
Yersiniaceae,
Staphylococcaceae.
Depending
method
treatment,
it
showed
differences
percentage
proportions
proportion
Gram+
Gram-
bacteria
changed.
processing
combination
appropriate
can
significantly
extend
obtained
peppers.
Language: Английский
Enhancing Antimicrobial Efficacy of Sandalwood Essential Oil Against Salmonella enterica for Food Preservation
Foods,
Journal Year:
2024,
Volume and Issue:
13(23), P. 3919 - 3919
Published: Dec. 4, 2024
The
growing
emphasis
on
food
safety
and
healthier
lifestyles,
driven
by
industrial
expansion
scientific
priorities,
has
highlighted
the
necessity
of
managing
harmful
microorganisms
to
guarantee
quality.
A
significant
challenge
in
this
domain
is
control
pathogens
that
are
capable
forming
biofilms,
entering
a
sessile
state
enhances
their
resistance
broad-spectrum
antibiotics.
Essential
oils,
renowned
for
antibacterial
properties,
present
promising
natural
alternative
preservation.
In
study,
we
analyzed
chemical
composition
Language: Английский