Inactivation of in Soybean Paste by Dual-Frequency and Moderate Thermosonication.

Foods

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Published: November 2024

AI Article Synopsis

  • * The results showed a significant reduction (5 log) of microorganisms with varying TS treatment times, indicating TS's effectiveness in inactivation.
  • * Overall, TS treatment preserved the physicochemical and flavor properties of soybean paste better than traditional heat treatments, enhancing some flavor components.

Article Abstract

Dual-frequency and moderate thermosonication (TS, 300 + 300 W, 20 + 40 kHz, 25~60 °C) was employed to inactivate in soybean paste. The aim was to evaluate the effect of TS on the inactivation of and on the quality of soybean paste. The Weibull model fitted the survival data of in thermosonicated soybean paste well and a decrease of 5 log of in soybean paste was obtained at TS, TS, TS, and T for 15.41, 7.49, 2.27, and 18.61 min. Scanning electron microscope observation revealed TS damaged the cell structure, leading to the leakage of intracellular contents. The physicochemical properties of soybean paste treated by TS were more retained than in paste treated by heat. The GC-MS analysis indicated that the flavor components had increased after TS treatment, especially at TS. In conclusion, TS can inactive in soybean paste without causing significant changes in its physicochemical and flavor qualities.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11593853PMC
http://dx.doi.org/10.3390/foods13223600DOI Listing

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Inactivation of in Soybean Paste by Dual-Frequency and Moderate Thermosonication.

Foods

November 2024

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Article Synopsis
  • * The results showed a significant reduction (5 log) of microorganisms with varying TS treatment times, indicating TS's effectiveness in inactivation.
  • * Overall, TS treatment preserved the physicochemical and flavor properties of soybean paste better than traditional heat treatments, enhancing some flavor components.
View Article and Find Full Text PDF

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