Impact of High-Pressure Processing on Prevention of Quality Loss and Spoilage Bacteria Diversity in Precooked Baby Clam (Paphia undulata) During Refrigerated Storage DOI Creative Commons
Suriya Palamae, Umesh Patil, Pitima Sinlapapanya

и другие.

Foods, Год журнала: 2025, Номер 14(8), С. 1421 - 1421

Опубликована: Апрель 20, 2025

The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, chemical sensory properties the precooked edible portion baby clam (PC-EP) was investigated. HPP 400 for 4 min (400 MPa) significantly prolonged shelf life acceptability up to 12 days, maintaining a total viable count (TVC) below 6 log CFU/g. In contrast, TVC both control (without treatment) 200 MPa-treated samples exceeded this limit by day 0 3, respectively. showed reduced load psychrophilic bacteria, Aeromonas species, lactic acid bacteria over days. Additionally, coincidentally lower volatile base trimethylamine levels confirmed good quality HPP-treated PC-EP. Based next-generation sequencing, diversity index found in samples, it dominated Carnobacterium, Lactococcus, Psychrobacter 12. harbored including Aeromonas, Shewanella, Pseudomonas, which correlated with higher acetic acetoin as HS-SPME-GC-EI/MS. These findings demonstrated that an effective non-thermal preservation method, extending PC-EP inhibiting bacteria.

Язык: Английский

Impact of High-Pressure Processing on Prevention of Quality Loss and Spoilage Bacteria Diversity in Precooked Baby Clam (Paphia undulata) During Refrigerated Storage DOI Creative Commons
Suriya Palamae, Umesh Patil, Pitima Sinlapapanya

и другие.

Foods, Год журнала: 2025, Номер 14(8), С. 1421 - 1421

Опубликована: Апрель 20, 2025

The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, chemical sensory properties the precooked edible portion baby clam (PC-EP) was investigated. HPP 400 for 4 min (400 MPa) significantly prolonged shelf life acceptability up to 12 days, maintaining a total viable count (TVC) below 6 log CFU/g. In contrast, TVC both control (without treatment) 200 MPa-treated samples exceeded this limit by day 0 3, respectively. showed reduced load psychrophilic bacteria, Aeromonas species, lactic acid bacteria over days. Additionally, coincidentally lower volatile base trimethylamine levels confirmed good quality HPP-treated PC-EP. Based next-generation sequencing, diversity index found in samples, it dominated Carnobacterium, Lactococcus, Psychrobacter 12. harbored including Aeromonas, Shewanella, Pseudomonas, which correlated with higher acetic acetoin as HS-SPME-GC-EI/MS. These findings demonstrated that an effective non-thermal preservation method, extending PC-EP inhibiting bacteria.

Язык: Английский

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