研究目的
To investigate the impact of pulsed light on the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and loin, and to evaluate its effects on product quality including color, odor, and lipid peroxidation.
研究成果
Pulsed light treatment is effective for reducing pathogens on pork skin with reductions up to 4.37 log, but not on pork loin. It causes odor changes and some color alterations at higher fluences. Further optimization is needed to address sensory quality and ensure complete safety, particularly for industrial application.
研究不足
High standard deviations in microbial reduction on pork skin, inability to achieve complete pathogen elimination, undesirable odor changes at most fluences, and potential for viable but non-culturable cells. The technology is not suitable for pork loin due to low reduction efficacy and sensory issues.
1：Experimental Design and Method Selection:
The study used a pulsed light (PL) system to apply fluences from
2：52 to 11 J/cm2 to inoculated pork skin and loin samples. Microbiological, color, temperature, lipid peroxidation, and sensory analyses were conducted. Sample Selection and Data Sources:
Pork skin and loin were obtained from a local retailer, sliced, vacuumed, frozen, thawed, and inoculated with Salmonella Typhimurium or Yersinia enterocolitica to achieve approximately 5 × 10^6 cfu/cm
3：List of Experimental Equipment and Materials:
Equipment included a SteriPulse-XL 3000 PL system, spectrophotometer CM 600 d, infrared thermometer, stomacher, centrifuges, and various agar media and chemicals for analyses.
4：Experimental Procedures and Operational Workflow:
Samples were treated with PL at different distances and times, followed by immediate analysis for microbial counts, color, temperature, lipid peroxidation (TBARS method), and sensory evaluation by a trained panel.
5：Data Analysis Methods:
Statistical analysis was performed using GraphPad software, including ANOVA and Bonferroni post-hoc tests to assess significant differences.
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