Inactivation of Cronobacter sakazakii by manothermosonication in buffer and milk

The inactivation of Cronobacter sakazakii by heat and ultrasound treatments under pressure at different temperatures [manosonication (MS) and manothermosonication (MTS)] was studied in citrate-phosphate pH 7.0 buffer and rehydrated powdered milk. The inactivation rate was an exponential function of the treatment time for MS/MTS treatments (35−68 °C; 200 kPa of pressure; 117 μm of amplitude of ultrasonic waves) in both media, and for thermal treatments alone when buffer was used as heating media. Survival curves of C. sakazakii during heating in milk had a concave downward profile. Up to 50 °C, the lethality of ultrasound under pressure treatments was independent of the treatment temperature in both media. At temperatures greater than 64 °C in buffer and 68 °C in milk, the inactivating effect of MTS was equivalent to that of the thermal treatments alone at the same temperature. Between 50 and 64 ºC for buffer and 50 and 68 °C for milk, the lethality of MTS was the result of a synergistic effect, where the total lethal effect was higher than the lethal effect of heat added to that of ultrasound under pressure at room temperature. The maximum synergism was found at 60 °C in buffer and at 56 °C in milk. A heat treatment of 12 min (60 °C) or 4 min of an ultrasound under pressure at room temperature treatment (35 °C; 200 kPa; 117 μm) would be necessary to guarantee the death of 99.99% of C. sakazakii cells suspended in milk. The same level of C. sakazakii inactivation can be achieved with 1.8 min of a MTS treatment (60 °C; 200 kPa; 117 μm). Damaged cells were detected after heat treatments and after ultrasound under pressure treatments at lethal but not at non-lethal temperatures.     

Effect of different temperature–time combinations on physicochemical,microbiological, textural and structural features of sous-vide cooked lamb loins

Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70, and 80 °C) and time (6, 12, and 24 h). Different physicochemical, histological and structural parameters were studied. Increasing cooking temperatures led to higher weight losses and lower moisture contents, whereas the effect of cooking time on these variables was limited. Samples cooked at 60 °C showed the highest lightness and redness, while increasing cooking temperature and cooking time produced higher yellowness values. Most textural variables in a texture profile analysis showed a marked interaction between cooking temperature and time. Samples cooked for 24 h showed significantly lower values for most of the studied textural parameters for all the temperatures considered. Connective tissue granulation at 60 °C and gelation at 70 °C were observed in the SEM micrographs. The sous-vide cooking of lamb loins dramatically reduced microbial population even with the less intense heat treatment studied (60 °C–6 h).     

Effect of pressure treatments on the mechanical properties of pre- and post-rigor meat

Pressure-heat treatment of beef semitendinosus samples post-rigor gave shear and tensile results similar to those obtained with pressure treatment pre-rigor. Post-rigor pressure-heat treatment did not affect the contraction state, unlike pre-rigor pressure treatment which caused samples to contract by about 40%. Maximum tenderizing effect by pressure-heat treatment (150 M Nm⁻² at 60°C for 30 min) was achieved when samples were heated at 45°C for 45–180 min immediately before application of the treatment. As the pre-pressurization temperature was increased, the duration of heating became more critical until at temperatures ≥ 60°C the effects of subsequent pressure-heat treatment became very small. Pressure-heat treated samples did not show the increase in shear force values for cooking temperatures ≥ 60°C associated with myofibrillar hardening. It was concluded that pressure-heat treatment primarily affected the myofibrillar structure.     

Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle

Lipid oxidation was studied in beef and chicken muscle after high pressure treatment (0.1–800 MPa) at different temperatures (20–70 °C) for 20 min, prior to storage at 4 °C for 7 days. Pressure treatment of beef samples at room temperature led to increases in TBARS values after 7 days storage at 4 °C; however, the increases were more marked after treatment at pressures ?400 MPa (at least fivefold) than after treatment at lower pressures (less than threefold). Similar results were found in those samples treated at 40 °C, but at 60 °C and 70 °C pressure had little additional effect on the oxidative stability of the muscle. Pressure treatments of 600 MPa and 800 MPa, at all temperatures, induced increased rates of lipid oxidation in chicken muscle, but, in general, chicken muscle was more stable than beef to pressure, and the catalytic effect of pressure was still seen at the higher temperatures of 50 °C, 60 °C and 70 °C. The addition of 1% Na₂EDTA decreased TBARS values of the beef muscle during storage and inhibited the increased rates of lipid oxidation induced by pressure. The inhibition by vitamin E (0.05% w/w) and BHT (0.02% w/w), either alone or in combination, were less marked than seen with Na₂EDTA, suggesting that transition metal ions released from insoluble complexes are of major importance in catalysing lipid oxidation in pressure-treated muscle foods.     

Effects of food ingredients and oxygen exposure on premature browning in cooked beef

Premature browning (PMB) in the centre of cooked hamburgers and beef loin (M. longissimus dorsi) steaks was assessed visually and instrumentally. Rosemary extract, ascorbic acid, sodium lactate, polyphosphate or lingonberry juice were added to freshly ground beef with predominant oxymyoglobin, and hamburgers were cooked to 62 °C. In general, the tested ingredients did not reduce the extent of PMB in hamburgers, but polyphosphate tended to reduce PMB due to increased pH. Control burgers made of vacuum packaged meat with deoxymyoglobin were cooked to 62, 69 and 75 °C, and did not express PMB. Beef loins were injected with a solution of sodium lactate, polyphosphate and sodium chloride. Loin steaks were stored under 75% O₂/25% CO₂ for 5 days and also cooked to 62 °C. Injected steaks had less PMB than non-injected controls, but of a low magnitude unlikely to influence the perception of doneness. The study demonstrated that anaerobic packaging is the most efficient measure to avoid PMB in beef.     

Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere

The effects of L- or D-lactate on internal cooked colour development of steaks packaged in high-oxygen (80% O₂/20% CO₂) modified atmosphere packaging (MAP) was investigated. Ten USDA Select beef strip loins were divided individually into 4 equal-width sections, and one of four treatments (control, 0.3% sodium tripolyphosphate, 2.5% L-lactate + 0.3% sodium tripolyphosphate, and 2.5% D-lactate + 0.3% sodium tripolyphosphate) was assigned randomly to the loin sections. Loin sections were injected to approximately 10% of their raw weight. Steaks packaged in high-oxygen MAP were stored in the dark at 1 °C for 10 days. Instrumental internal colour of raw and cooked steaks (70 °C), total reducing activity (TRA), NADH concentration, and percent myoglobin denaturation (PMD) were measured. Cooked steaks enhanced with 2.5% L-lactate/phosphate maintained higher a*/b* ratios, lower hue values, higher TRA and NADH concentration, and lower PMD than the control and D-lactate-injected steaks, whereas enhancement with 2.5% D-lactate did not affect cooked colour, TRA, NADH, or PMD. Thus, inclusion of an L-lactate/alkaline phosphate blend increased the reducing activity of muscle tissues by replenishing NADH and subsequently decreased the thermal denaturation of myoglobin by maintaining the reduced state of myoglobin in the high-oxygen package.     

Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels

Low-fat protein gels obtained by pressure are softer than those processed by conventional heat treatment. In this study, microbial transglutaminase (MTGase) (0.3%) was added to chicken batters in order to investigate the combined effect of pressure and enzyme on the functional properties of gels. Batters of meat with egg proteins were treated at 500 MPa for 30 min at 40 °C and then heated at 75 °C for 5 min to inactivate the enzyme. Treated samples showed, under confocal microscopy, a more compact and homogeneous microstructure and exhibited a notable increase in hardness and chewiness as compared to controls that were pressurized but contained no MTGase. They were also harder, more chewy and springy but had a similar cohesiveness and cutting force to those obtained by heat alone.     

Effect of heating on the distribution of transforming growth factor-��2 in bovine milk

The objective of this study was to characterize the impact of heat treatments on the distribution of transforming growth factor-beta (TGF-??2) between cream and skim milk and between the casein and whey fractions of skim milk. Skimming removed 45% and 62% of the TGF-??2 from raw and pasteurized milks and only 8% of the total TGF-??2 in skimmed pasteurized milk was found in whey, compared to 37% in whey from raw skimmed milk. The TGF-??2 content of whey decreased as the heat treatment of the milk increased in intensity (thermization > pasteurization > UHT sterilization). Using milk held for 1 or 2 min at temperatures ranging from 57 to 84 °C, it was shown that TGF-??2 in the whey portion decreases at temperatures above 66 °C and becomes undetectable at temperatures higher than 76 °C. Altogether, these data on the heat-induced changes in TGF-??2 content of cream, skim milk, casein and whey reveal a potentially negative impact of certain heat treatments in developing TGF-??2-enriched fractions from milk.     

Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits

The aim of the present work was to evaluate the effect of thermal and anaerobic treatments on physiological and biochemical parameters in a variety of tomatoes (Lycopersicon esculentum Mill. cv. Colt 45). Treatments applied to mature green tomatoes were: (A) heat treatments by water immersion at 42 °C for 30 min (HS30′) or for 60 min (HS60′); or by air at 38 °C for 72 h (HS72h); and (B) anaerobic treatments carried out at 20 °C under humidified nitrogen atmosphere for 3 days (ANA3d) or 6 days (ANA6d). After treatments, fruits were stored at 2 or 14 °C. Parameters evaluated were: colour, total acidity, major organic acids, firmness, and ethanol and acetaldehyde concentration. Anaerobic and long-term heat shock treatments inhibited colour development irrespective of storage temperature. Air heat treatment reduced tritratable acidity by increasing malic acid metabolism. Anaerobic treatments induced ethanol accumulation, which could be reversed during storage for the short treatment (3 days), but not for the longer treatment (6 days). Acetaldehyde concentration was increased by anaerobic treatments, but also by immersion in hot water for 60 min, which would produce a “low-aerobic” environment.     

Strategy to inactivate Clostridium perfringens spores in meat products

The current study aimed to develop an inactivation strategy for Clostridium perfringens spores in meat through a combination of spore activation at low pressure (100–200 MPa, 7 min) and elevated temperature (80 °C, 10 min); spore germination at high temperatures (55, 60 or 65 °C); and inactivation of germinated spores with elevated temperatures (80 and 90 °C, 10 and 20 min) and high pressure (586 MPa, at 23 and 73 °C, 10 min). Low pressures (100–200 MPa) were insufficient to efficiently activate C. perfringens spores for germination. However, C. perfringens spores were efficiently activated with elevated temperature (80 °C, 10 min), and germinated at temperatures lethal for vegetative cells (≥55 °C) when incubated for 60 min with a mixture of l-asparagine and KCl (AK) in phosphate buffer (pH 7) and in poultry meat. Inactivation of spores (∼4 decimal reduction) in meat by elevated temperatures (80–90 °C for 20 min) required a long germination period (55 °C for 60 min). However, similar inactivation level was reached with shorter germination period (55 °C for 15 min) when spore contaminated-meat was treated with pressure-assisted thermal processing (568 MPa, 73 °C, 10 min). Therefore, the most efficient strategy to inactivate C. perfringens spores in poultry meat containing 50 mM AK consisted: (i) a primary heat treatment (80 °C, 10 min) to pasteurize and denature the meat proteins and to activate C. perfringens spores for germination; (ii) cooling of the product to 55 °C in about 20 min and further incubation at 55 °C for about 15 min for spore germination; and (iii) inactivation of germinated spores by pressure-assisted thermal processing (586 MPa at 73 °C for 10 min). Collectively, this study demonstrates the feasibility of an alternative and novel strategy to inactivate C. perfringens spores in meat products formulated with germinants specific for C. perfringens.     

Effects of succinate and pH on cooked beef color

Two experiments were conducted to assess the effects of succinate and pH on cooked beef color. In experiment 1, ten strip loins (M. longissimus lumborum) were divided in half and assigned to either non-enhanced control or 2.5% succinate. Each half-loin was cut into steaks, packaged in vacuum or 80% oxygen, and stored at 1 °C for 0, 6, or 12 days. Steaks were cooked to either 66 °C or 71 °C. Succinate increased (P < 0.05) steak pH, raw a* values, and interior cooked redness when packaged in high oxygen. In experiment 2, to assess the role of succinate in raw and cooked color, succinate or ammonium hydroxide was added to ground beef patties to result in a common meat pH (5.9). At a similar pH, succinate had greater metmyoglobin reducing activity and internal cooked redness compared with ammonium hydroxide (P < 0.05). In addition to ingredient-based changes in muscle pH, succinate may influence color by regenerating reducing equivalents.     

Evaluation of processing qualities of tomato juice induced by thermal and pressure processing

Effects of processing conditions including hot-break processing (92 °C for 2 min), cold-break processing (60 °C for 2 min) and hydrostatic pressure treatments (100-500 MPa) at different temperatures (4, 25 and 50 °C) for 10 min on quality aspects of tomato juice were investigated. Both hot- and cold-break processing induced significant changes in color, viscosity and radical-scavenging capacity of tomato juice compared with control (fresh tomato juice); moreover, hot-break processing induced a specific range of reduction of pectin methylesterase (PME) and polygalacturonase (PG) activities. Pressure treatments at and below 200 MPa at 4 and 25 °C maintained the color, extractable total carotenoids and lycopene, and radical-scavenging capacity; further, those at 500 MPa at 4 and 25 °C improved all the quality attributes the most except inactivation of PME in this study. The residual activity of PME showed the lowest after treating by 200 MPa at 25 °C; however, the PME activity was enhanced by treatments at 300-500 MPa and various temperatures. The residual activity of PG decreased gradually to 72% with pressure elevated from 100 to 400 MPa at 4 and 25 °C, further, that declined quickly to 10% after 500 MPa treatments. This research clearly shows that it is possible to selectively produce good tomato juice products by high pressure processing at ambient temperature.     

Effect of thermal process on connective tissue from jumbo squid (Dosidicus gigas) mantle

The effect of two thermal treatments (fast freezing at −40 °C and vapor cooking at 100 °C) on connective tissue extract (CTE) from jumbo squid (Dosidicus gigas) was investigated. Samples of CTE frozen at −40 °C were taken at 0, 3, 5 and 12 min. Also CTE was cooked at 100 °C and samples were taken at 0, 1, 2.5 and 5 min. Light microscopic observations of CTE after 12 min of freezing showed rupture of fibres. The CTE fibres showed agglutination during cooking time. The CTE insoluble fraction increased with freezing and cooking time. Maximum zeta potential value of untreated CTE was detected at pH 5.0 at +30 mV, meanwhile in the frozen CTE it was detected at pH 7.0 at +30 mV and two peaks (at pH 5.5 and 9.0) were observed at +20 mV in the cooked CTE. One endothermic peak was found at 105.9 °C in the untreated CTE, while in the frozen and cooked CTE the endothermic peaks were found at lower temperatures and enthalpies. Electrophoresis analysis of untreated CTE showed three bands. In the frozen CTE two bands appeared above 200 kDa, and in the cooked CTE, a 45 kDa band disappeared. These results suggest that during freezing and cooking processes there were modifications to molecular bonds that hold the integrity of the structure of the connective tissue of the jumbo squid mantle.     

Viscoelastic properties of high pressure and heat induced tofu gels

Tofu gels were rheologically examined to determine their storage or elastic (G′) and loss or viscous (G″) moduli as a function of frequency within their linear viscoelastic limits. The tofu gels were made using either glucono-δ-lactone (GDL) or calcium sulphate (CaSO₄·2H₂O), followed by either heat treatment (heated soymilk at ?97 °C prior to coagulation and subsequently held at 70 °C for 60 min, HT) or high pressure treatment (400 MPa at 20 °C for 10 min, HP). The overall moduli values of the GDL gels and CaSO₄·2H₂O gels of both physical treatments were similar, each gave frequency profiles expected for weak viscoelastic materials. However, although both temperature and high pressure treatments could be used to produce tofu gels, the final products were not the same. Pressure formed gels, despite having a higher overall “consistency” (increasing values of their moduli), had a proportionately higher contribution from the loss modulus (increased tan δ). Differences could also be observed using confocal scanning laser microscopy. While such treatment may give rise to differing systems/structures, with new or modified organoleptic properties, the more “open” structures obtained by pressure treatment may well cause processing difficulties if subsequent reworking or moulding is required.     

Effects of dry,vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥ Small⁵⁰ marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P < 0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P > 0.05) combined losses. W aged loins had higher (P < 0.01) L* values than D or SB aged loins. Warner–Bratzler shear force of steaks was not affected (P > 0.05) by aging method or quality grade but increased (P < 0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P > 0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8 °C were juicier (P < 0.05) than those cooked to 71.1 °C. Neither D nor SB aging had advantages over W aging.     

Effect of heat and high-pressure treatments on microbiological quality and immunoglobulin G stability of caprine colostrum

Caprine colostrums (6 batches) were subjected to heat (56°C for 60 min and 63°C for 30 min) and high-pressure (400 and 500 MPa for 10 min at 20°C) treatments at laboratory scale, and analyses of the main microbial groups and the extent of IgG denaturation (determined by immunodiffusion) were performed. Overall mean microbial values in raw colostrums were: total count, 5.55 log cfu/mL; Enterobacteriaceae, 2.64 log cfu/mL; lactococci, 5.41 log cfu/mL; lactobacilli, 2.34 log cfu/mL; and enterococci, 4.06 log cfu/mL. Neither Salmonella spp. nor Listeria monocytogenes were detected, whereas coagulase-positive staphylococci were found in various colostrum samples with an overall mean of 1.02 log cfu/mL. Heat and high-pressure treatments significantly reduced total count (1.47 log), lactococci (1.45 log), enterococci (2.47 log), and Enterobacteriaceae, whereas lactobacilli and coagulase-positive staphylococci counts were reduced to undetectable levels, but differences between technological treatments were not statistically significant. High-pressure treatments were as efficient in reducing the bacterial population as were heat pasteurization treatments: 95.50 and 96.93% for pressure treatments of 400 and 500 MPa, and 91.61 and 97.59% for heat treatments of 56°C for 60 min and 63°C for 30 min, respectively. All treatments assayed produced a reduction in colostrum IgG concentration (27.53, 23.58, 23.33, 22.09, and 17.06 mg/mL for raw, heat-treated at 56°C for 60 min or 63°C for 30 min, and pressure-treated at 400 and 500 MPa, respectively), but differences were only observed between raw colostrums and those pressure-treated at 500 MPa. This laboratory-scale study indicated that 20- to 30-mL volumes of goat colostrum could be heated and pressure-treated (400 MPa) to produce hygienic colostrum without affecting IgG concentration.     

The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60 °C or 75 °C

Samples of pork longissimus muscle (n = 16) cooked to either 60 °C or 75 °C in a water bath for 90 min were assessed for amino acid composition. Recovery of protein in the cooked meat plus the cooking juice was > 93% and was slightly higher at 60 °C (P = 0.031), but retention in the meat was only 89% and 82% for the lower and higher temperatures (P < 0.0001). Individual amino acids varied in recovery and retention with retention being particularly low for taurine and histidine. The balance of indispensable amino acids was less than ideal, with leucine and valine being the limiting amino acids by about 30% for both raw and cooked pork. Cooking had no detrimental effect on amino acid balance. Some examples of small effects of genotype and sex on amino acid composition of pork were shown.     

Effect of combined high pressure and thermal treatment on kiwifruit peroxidase

The effects of high pressure and heat treatments on peroxidase (POD) activity in kiwifruit were investigated. Pressure levels ranging from 200 to 600 MPa and temperatures varying from 10 to 50 °C were applied for up to 30 min. Assays were carried out on crude peroxidase in kiwifruit juice and on partially purified peroxidase in a model system. Pressures higher than 400 MPa could be combined with mild heat (?50 °C) to accelerate enzyme inactivation. Prolongation of the exposure time had no great effect after the first 15 min. The slope of POD in kiwifruit juice at 30 °C was slightly decreased compared with that in a model system. Furthermore, the optimum pH for POD was 6.0–8.5. The presence of POD isoenzymes and their difference in resistance to pressure were thought to be responsible for the final residual activity observed in this study.     

Evaporative tunnel cooling of dairy cows in the southeast. I: effect on body temperature and respiration rate

The techniques used to mitigate the effects of heat stress on lactating dairy cows are often overwhelmed in the southeastern United States, where elevated heat and humidity often persist for extended periods. A model free-stall barn located at the North Mississippi Branch Experiment Station in Holly Springs was used to evaluate the potential of tunnel ventilation with evaporative cooling to alleviate heat stress in lactating dairy cows. Two studies were conducted using 2 groups of 10 lactating Holsteins housed in the tunnel barn (inside) and 2 groups of matched herdmates housed in an adjacent covered free-stall barn (outside), which was cooled by fans and sprinklers during 2001 or by shade and fans alone in 2003. Peak daytime temperatures inside were 5.2 ± 0.18°C below that outside in 2001 and 3.1 ± 0.20°C lower in 2003. Although evaporative cooling increased humidity by 22%, cows housed in the tunnel barn received 84% less exposure to moderate heat stress (temperature-humidity index >80) in both years. Cooling cows with evaporative tunnel ventilation reduced respiration rates by 15.5 ± 0.56 breaths/min and rectal temperatures by 0.6 ± 0.02°C compared with shade and fans alone in 2003. Cooling cows with evaporative tunnel ventilation reduced respiration rates by 13.1 ± 0.78 breaths/min and rectal temperatures by 0.4 ± 0.03°C compared with fans and sprinklers in 2001. Thus, tunnel ventilation cooling dramatically reduced the exposure to heat stress and improved the comfort of lactating dairy cows when compared with traditional cooling technologies under the conditions present in the southeastern United States.     

Thermal resistance of fifth-instar Cydia pomonella (L.) (Lepidoptera: Tortricidae) as affected by pretreatment conditioning

Codling moth (Cydia pomonella (L.)) is targeted for postharvest control by quarantine regulations in Japan and South Korea and by phytosanitation concerns in Europe. Heat treatments may be used to control C. pomonella. But possible increase of heat resistance in insect pests, caused by pretreatment thermal conditions during harvest and storage periods, may compromise the efficacy of subsequent thermal treatments. A heating block system was used to determine the effect of pretreatment conditioning on the thermal resistance of the fifth-instar C. pomonella. Results showed that pretreatment conditioning at 35 °C for 40, 120, 360 or 1080 min significantly increased the thermal resistance of C. pomonella. Among the above conditions 35 °C for 360 min resulted in the highest heat resistance for fifth-instars. The minimum treatment times required to reach 100% mortality for 300 larvae that went through thermal conditioning at 35 °C for 360 min were 30, 7 and 3 min at 48, 50 and 52 °C, respectively, as compared with 15, 5 and 2 min at those temperatures without pretreatment conditioning. After a pretreatment at 35 °C for 360 min followed by a period of at least 120 min at 22 °C, fifth-instar thermal resistance returned to the level that had existed before pretreatment conditioning.