Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella

Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella

This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and population. The different PL parameters generated a fluence ranging from...

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Bibliographic Details
Published in:Foods Vol. 13; no. 18; p. 2976
Main Authors: Fracari, Priscila Rossato, Massia, Ana Guimarães, Laroque, Denise Adamoli, Santos, Bibiana Alves Dos, Cichoski, Alexandre José, Carciofi, Bruno Augusto Mattar, Campagnol, Paulo Cezar Bastianello
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 19-09-2024
MDPI
Subjects:
Beef
Color
Cooking
E coli
Effectiveness
emulsified meat products
Fluence
Food contamination & poisoning
Irradiance
lipid oxidation
Listeria
Listeria monocytogenes
Luminous intensity
Meat industry
Meat products
Microorganisms
non-thermal treatment
Oxidation
Parameters
Population studies
post-cooking contamination
Pulse duration
Sensory evaluation
sensory profile
Sodium
Stability
Temperature
Brazil
United States > US
lipid oxidation
non-thermal treatment
sensory profile
emulsified meat products
post-cooking contamination
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Summary:This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and population. The different PL parameters generated a fluence ranging from 2.64 to 6.57 J/cm and irradiance ranging from 1046.9 to 1738.8 W/cm . The PL slightly increased the temperature and pH of the samples, and this elevation was well correlated to the higher number of pulses and higher fluence. The color parameter a* was reduced while b* values increased after PL application, with these effects being more significant in treatments with a higher number of pulses and higher fluence. The highest values of TBARS were found in treatments with higher fluence (5.28 and 6.57 J/cm ), which were characterized by the attribute "oxidized color" in sensory evaluation. The different PL conditions reduced the count of by up to 1.44 Log CFU/cm . The treatment with a pulse width of 1260 µs, two pulses, fluence of 4.38 J/cm , and irradiance of 1738.3 W/cm achieved the same efficacy in pathogen reduction as the treatments with higher fluence. Moreover, these PL conditions had a minimal impact on the color and oxidative stability of mortadella, demonstrating an effective balance between microbiological safety and quality preservation.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods13182976