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Pasteurization of flavored shredded pork using Zno nanoparticles combined with radio frequency pasteurization technology

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Abstract

Effects of ZnO nanoparticles combined radio frequency (ZNCRF) pasteurization on the survival of microorganism, flavor and taste of Flavored shredded pork were compared with conventional high pressure steam (HPS) sterilization. The results showed that ZNCRF pasteurization was better than HPS sterilization in terms of flavor and taste parameters and at the same time met the pasteurization requirement. GC–MS and NMR measurements were performed to explore changes in volatile compounds and status and distribution of water within the sample. The ZNCRF pasteurization when carried out for 30 min and the HPS sterilization reduced the relative contents of aldehydes by 18.8% and 19.7%, respectively, while the ZNCRF pasteurization within 20 min had less effect on aldehydes. Both ZNCRF pasteurization and HPS sterilization destroyed the vacuolar membrane of the samples caused the loss of water from the cytoplasm (T23). This work shows that ZNCRF when applied for 20 min is a mild pasteurization method that can be applied to improve the quality of Flavored shredded pork.

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Acknowledgements

The authors acknowledged the support by National Key R&D Program of China (Contract No. 2017YFD0400501). The 111 Project(BP0719028),The research was also supported by Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803), the National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205) and the Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University (No. SKLF-KF-201915).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Jicheng Xu & Min Zhang

  2. College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, 241000, Anhui, China

    Jicheng Xu

  3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Min Zhang

  4. China Astronaut Research and Training Center, Beijing, 100094, China

    Ping Cao

  5. School of Science, RMIT University, Melbourne, VIC, 3083, Australia

    Benu Adhikari

  6. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Min Zhang

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  1. Jicheng Xu
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  2. Min Zhang
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  4. Benu Adhikari
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Correspondence to Min Zhang.

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Xu, J., Zhang, M., Cao, P. et al. Pasteurization of flavored shredded pork using Zno nanoparticles combined with radio frequency pasteurization technology. J Food Sci Technol 58, 216–222 (2021). https://doi.org/10.1007/s13197-020-04531-1

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  • DOI: https://doi.org/10.1007/s13197-020-04531-1

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