Treatment of pastirma with pulsed UV light: Modeling of inactivation and assessment of quality changes.

Food Sci Technol Int

Department of Food Engineering, Faculty of Engineering, Sivas Cumhuriyet University, Sivas, Turkey.

Published: March 2020

The efficacy of pulsed UV (PUV) light treatment carried out in a wide range of fluence was investigated on pastirma slices by characterizing inactivation using mathematical models and by assessing the treatment effects on quality attributes. Pastirma slices inoculated on top surface with were subjected to pulsed UV light for 5, 15, 25, 35, and 45 s at 5, 8, and 13 cm from the quartz window. Although the 5 cm/45 s treatment (72.3 J/cm) yielded a maximum reduction of 2.99 log cfu/cm for , this treatment changed the color, moisture, and thiobarbituric acid-reactive substances (TBARS) values of pastirma significantly ( < 0.05). The quality of pastirma tended to change above 20 J/cm, below which the highest log reduction of was ∼1.3 log cfu/cm obtained after the 8 cm/15 s treatment (18 J/cm). Kamau's model provided better fit to inactivation data (root mean square error: 0.049-0.116, : 1.013-1.046, : 0.991-0.999) than Cerf's and Weibull models.

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Source
http://dx.doi.org/10.1177/1082013219889231DOI Listing

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