Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma,Journal of Food Safety

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Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-08-17 , DOI: 10.1111/jfs.12850
Hadi Bagheri ₁ , Sepideh Abbaszadeh _{1,

2} , Amir Salari ₃

Affiliation

In this study, the effectiveness of ACP in inactivating Aspergillus flavus inoculated to military rations snack using response surface methodology (RSM) was investigated. Additionally, the effect of this treatment on the total count and yeast–mold count, as well as some quality properties of military rations snack, was examined. RSM was applied to study the voltage effects (5–15 kV), the distance between ACP emitter and sample (3–7 cm), and different treatment time (2–10 min) on the physicochemical properties of the military rations snack. Increasing voltage and time, together with reducing distance, caused a decrease in A. flavus, total count, yeast and mold count, total aflatoxin, as well as color difference. The peroxide value also increased with increasing voltage levels. The optimum conditions for treated military rations snack by ACP are as follows: a system voltage of 9 kV, a distance of 3 cm between the sample and the emitter, and a time of 6 min. Under these conditions, the responses, including the utmost reduction of 4.31 log CFU/g for the total count, 4.64 log CFU/g for yeast–mold count, and 2.98 log CFU/g for A. flavus were found from starting level of 5.2, 2, and 3.1 log CFU/g, respectively. It was found that snack samples had a 3.66% decrease in moisture content, 76.13% decrease in total aflatoxin, 3.01% increase in color difference, and 0.22 meq O₂.kg/oil increase in peroxide value as a result of ACP application. ACP has the potential to increase microbiological safety by maintaining desirable quality properties in military rations snack.

中文翻译：

大气冷血浆中黄曲霉黄曲霉菌军用零食接种和物理化学性质的去污条件优化

在这项研究中，使用响应面方法（RSM）研究了ACP在灭活接种军方小吃的黄曲霉中的有效性。另外，检查了这种处理对总计数和酵母菌计数的影响，以及军用口粮小吃的一些品质特性。RSM用于研究电压效应（5-15 kV），ACP发射极与样品之间的距离（3-7 cm）以及不同的处理时间（2-10分钟）对军用口粮小吃的理化性质的影响。电压和时间的增加，以及距离的减小，导致黄曲霉菌的减少，总计数，酵母菌和霉菌计数，总黄曲霉毒素以及色差。过氧化物值也随着电压水平的增加而增加。ACP处理的军用口粮小吃的最佳条件如下：系统电压为9 kV，样品与发射器之间的距离为3 cm，时间为6分钟。在这些条件下，从5.2的起始水平开始发现响应，包括最大降低总计数为4.31 log CFU / g，酵母菌计数为4.64 log CFU / g和黄曲霉为2.98 log CFU / g 。，2和3.1 log CFU / g。发现零食样品的水分含量降低了3.66％，总黄曲霉毒素含量降低了76.13％，色差升高了3.01％，O ₂含量降低了0.22meq O _2。由于使用ACP，过氧化值增加了.kg /油。ACP有可能通过在军用口粮小吃中保持理想的质量特性来提高微生物安全性。

更新日期：2020-08-17

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