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Combined effects of high hydrostatic pressure treatment and red ginseng concentrate supplementation on the inactivation of foodborne pathogens and the quality of ready-to-use kimchi sauce

Author:
Lee, Jeong Hyeon, Song, Kyung Bin, Choi, Eun Ji, Kim, Hong Kyeong, Park, Hae Woong, Chun, Ho Hyun
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108410
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl, Escherichia coli O157, Listeria monocytogenes, Panax, Salmonella Typhimurium, Staphylococcus aureus, Weibull statistics, antioxidant activity, detection limit, enzyme activity, food pathogens, high pressure treatment, kimchi, microbiological quality, pH, peroxidase, reducing sugars, salinity, sauces, sugar content
Abstract:
We evaluated the efficiency of high hydrostatic pressure (HHP, 100–600 MPa) and 5% red ginseng concentrate (RGC) supplementation in inactivating foodborne pathogens and the impacts of treatment on the quality of kimchi sauce. Listeria monocytogenes and Staphylococcus aureus decreased by 4.02 log CFU/g with increasing HHP intensity, in kimchi sauces supplemented with or without RGC. In addition, Escherichia coli O157:H7 and Salmonella Typhimurium decreased below the detection limit (1 log CFU/g) at 400 and 300 MPa HHPs, with or without 5% RGC, respectively. The inactivation kinetics of E. coli O157:H7 and S. Typhimurium revealed root mean square error and Akaike information criterion values (Weibull model) of 0.20–0.59 and −4.75–12.24, respectively, which were lower than those (0.67–1.47 and 7.89–24.83) of the first-order kinetics model. The salinity and reducing sugar content of kimchi sauces did not differ significantly (p > 0.05) after 100–600 MPa HHP, with or without RGC. The pH and residual peroxidase activity of the combined treatments were lower than those of the control and samples treated with HHP alone. The RGC supplementation increased the DPPH radical scavenging activity by ∼11%. Therefore, the combination of HHP and RGC enhanced the microbiological safety of kimchi sauce and increased the antioxidant capacity.
Agid:
6536524