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Article Dans Une Revue Journal of Food Engineering Année : 2005

Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua

Résumé

Smoked salmon mince inoculated with Listeria innocua was subjected to various combined high pressure- low or sub-zero temperature treatments. Temperature in the sample and in the pressure-transmitting medium (PTM) were monitored against pressure in order to detail undercooling, ice nucleation and phase transition under pressure. Freezing at 0.1 MPa with subsequent storage at −28 °C or −40 °C for 5 days did not induce any microbial inactivation. Inactivation of L. innocua by pressurisation at 207 MPa for 60 min without ice crystal formation was higher (1.1 log cycle) at sub-zero temperatures (down to −21 °C) than at 4 °C (0.7 log cycle). Pressure-shift freezing from 207 MPa and −22 °C, followed by further freezing to −25 °C at 0.1 MPa, induced 1.4 or 1.9 log cycle reduction of L. innocua, depending on whether pressure was released rapidly (∼3 s) or slowly (18 min), respectively. Freezing samples at −28 °C and 0.1 MPa for 24 h followed by pressurisation at 207 MPa and −29 °C for 23 min, then fast pressure release resulted in a 2.5 log cycle reduction for L. innocua. When sample freezing was followed by pressure-assisted thawing at 207 MPa and in PTM at 10 °C for 23 min, a reduction of 1.2 log cycle was obtained. None of the combined high pressure–sub-zero temperature treatments was found to induce sub-lethal injury of L. innocua dispersed in smoked salmon mince.

Dates et versions

hal-02059745 , version 1 (06-03-2019)

Identifiants

Citer

Laetitia Picart, Joseph-Pierre Guiraud, Claude Cheftel. Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua. Journal of Food Engineering, 2005, 68 (1), pp.43-56. ⟨10.1016/j.jfoodeng.2004.05.047⟩. ⟨hal-02059745⟩
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