Effect of the pulsed light on the organoleptic properties and shelf-life extension of pork

Nguyen Bao Loc * , Nicorescu Irina , Orange Nicole and Chevalier Sylvie

* Corresponding author (nbloc@ctu.edu.vn)

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Received: 20 Apr 2021
Accepted: 24 Oct 2016
Published: 24 Oct 2016
Title: Effect of the pulsed light on the organoleptic properties and shelf-life extension of pork
DOI: 10.22144/ctu.jsi.2016.021
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How to Cite
Lộc, N. B., Irina, N. ., Nicole, O. ., & Sylvie, C. . (2016). Effect of the pulsed light on the organoleptic properties and shelf-life extension of pork. CTU Journal of Science, (CĐ Nông nghiệp), 51-58. https://doi.org/10.22144/ctu.jsi.2016.021
Issue
No. Special issue on Agriculture (2016)
Section
Food Technology

Abstract

The aim of this study was to evaluate the impact of a pulsed light (PL) technology on the shelf-life and organoleptic qualities of meat products. First, the effect of PL on aerobic flora and P. fluorescens were investigated. A maximum microbial decontamination, 3.4 log (CFU/g), was found in the case of roast pork (RP) and consequently, an improved RP shelf-life was found. Then samples were evaluated in terms of lipid peroxidation. No lipid peroxidation was observed for PL treatments inferior or equal to 10 J.cm-2. Conversely, an increase of 25.5% MDA content was found for RP samples treated at 30 J.cm-2. In conclusion, PL had a potential for inactivation of both, aerobic flora and P. fluorescens, but applying strong fluencies (i.e. 30 J.cm-2) increased lipid oxidation phenomenon.
Keywords: Pulsed light, microbial inactivation, oxidation, shelf-life, pork

Tóm tắt

Thí nghiệm nhằm mục đích đánh giá tác động của kỹ thuật xung ánh sáng đến hạn sử dụng và giá trị cảm quan của một vài sản phẩm thịt. Đầu tiên là đánh giá tác dụng của xung ánh sáng đến lượng vi khuẩn hiếu khí có sẵn trên thịt và vi khuẩn P. fluorescens được gây nhiễm vào thịt. Mức độ bất hoạt vi khuẩn hiếu khí cao nhất là 3,4 log (CFU/g), đạt được khi xử lý mẫu thịt heo rô ti, điều đó đồng nghĩa với việc kỹ thuật này có thể cải thiện được hạn sử dụng của sản phẩm này. Tiếp theo, mẫu vật được đánh giá về mức độ oxy hóa chất béo. Không có sự oxy hóa chất béo được phát hiện khi xử lý xung ánh sáng với cường độ năng lượng thấp hơn hoặc bằng 10 J.cm-2. Ngược lại, khi xử lý thịt heo tươi với cường độ năng lượng 30 J.cm-2 thì giá trị MDA tăng tới 25,5%. Tóm lại, kỹ thuật xung ánh sáng có tiềm năng tiêu diệt cả 2 loại vi sinh vật, vi khuẩn hiếu khí và P. fluorescens, trên thịt heo tươi và thịt heo rô ti, nhưng khi xử lý với cường độ năng lượng cao (ví dụ 30 J.cm-2) sẽ làm tăng khả năng oxy hóa chất béo.
Từ khóa: Xung ánh sáng, bất hoạt vi sinh vật, sự oxy hóa, hạn sử dụng, thịt heo

Article Details

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