Flaxseed is an oilseed with many health benefits. Flaxseed may be consumed raw or in processed form. In the raw form, there is a potential for microbial contamination. Several pasteurization methods have been used to reduce microbial contamination. However, such treatments may affect chemical properties of foods. In this study, vacuum steam-pasteurization was conducted on whole flaxseed and milled flaxseed using 4 different conditions (3 min at 75 °C, 3 min at 90 °C, 9 min at 90 °C, and 3 min at 105 °C). Microbial and chemical shelf-life was monitored for 28 wk (36 wk for aerobic plate counts). Significant reduction (P < 0.05) in microbial counts (total aerobic plate counts, and yeast and mold counts) occurred after pasteurization and during storage of both whole flaxseed and milled flaxseed. Although both the moisture content and aw increased after pasteurization, they were similar to the unpasteurized samples during storage. Peroxide value, free fatty acid, headspace volatiles, fatty acid profiles, oil content, and secoisolariciresinol diglucoside (SDG) content were chemical indices measured. Only small changes were observed in the chemical indices after vacuum steam-pasteurization for both pasteurized whole flaxseed and milled flaxseed as compared to the unpasteurized flaxseed at most instances. Vacuum steam-pasteurization can be used as a safe alternative for the microbial reduction of low-moisture products, such as flaxseed, without significantly affecting chemical stability. PRACTICAL APPLICATION Vacuum steam-pasteurization can be effectively used for the treatment of whole flaxseed and milled flaxseed to reduce spoilage microorganisms, such as total aerobes and yeasts and molds. In addition, this pasteurization method had minimal effects on several chemical shelf-life parameters with positive impact on SDG of the processed flaxseed.

中文翻译：

---

真空蒸汽巴氏杀菌全亚麻籽和磨碎亚麻籽的微生物和化学保质期

亚麻籽是一种油籽，具有许多健康益处。亚麻籽可以生吃或加工后食用。在未加工的形式中，存在微生物污染的可能性。已经使用了几种巴氏杀菌方法来减少微生物污染。然而，此类处理可能会影响食品的化学性质。在这项研究中，使用 4 种不同的条件（75°C 3 分钟、90°C 3 分钟、90°C 9 分钟和 105°C 3 分钟）对整个亚麻籽和磨碎的亚麻籽进行真空蒸汽巴氏杀菌。 . 监测微生物和化学物质的保质期 28 周（需氧菌板计数为 36 周）。在巴氏杀菌后以及整个亚麻籽和磨碎的亚麻籽的储存过程中，微生物计数（需氧菌总数、酵母菌和霉菌计数）显着减少（P < 0.05）。尽管在巴氏杀菌后水分含量和 aw 都增加了，但它们在储存期间与未经巴氏杀菌的样品相似。测量过氧化值、游离脂肪酸、顶空挥发物、脂肪酸谱、油含量和异落叶松树脂醇二葡糖苷 (SDG) 含量是化学指标。在大多数情况下，与未经巴氏灭菌的亚麻籽相比，巴氏灭菌的整粒亚麻籽和磨碎的亚麻籽在真空蒸汽巴氏灭菌后的化学指标中仅观察到很小的变化。真空蒸汽巴氏灭菌法可作为一种安全的替代方法来减少低水分产品（如亚麻籽）的微生物含量，而不会显着影响化学稳定性。实际应用 真空蒸汽巴氏杀菌可有效用于处理整粒亚麻籽和磨碎的亚麻籽，以减少腐败微生物，如总需氧菌和酵母菌和霉菌。此外，这种巴氏杀菌方法对几个化学保质期参数的影响最小，对加工亚麻籽的 SDG 有积极影响。