Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation.

The effect of radiofrequency (RF) heating technology at 27 MHz and 8 kW on the quality properties of vacuum-packed nitrite-free sausages was investigated. One of the several advantages of RF heating technology is the use of less time compared to retort heating. RF heating at 125 °C for a holding time of 2 min and retort heating at 121 °C for 7 min reduced Bacillus subtilis to 7 log cfu/g. In addition, the textural properties of the RF-heated sausages were better than those of retort-heated samples. Furthermore, the growth of B. subtilis and general live bacteria at 25 °C were not detected after 42 days of shelf life in the sausages that underwent RF heating at 125 °C with a holding time of 2 min.

• Publication year

  2020

• Venue

  Bioscience, biotechnology and biochemistry

• Publication date

  2020-12-09

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.1093/bbb/zbaa099PMID 33580680
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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