Browsing by Author "Suklim, Kannapha"
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- Effects of high hydrostatic pressure processing on Bacillus cereus spores in fresh blue crab meat (Callinectes sapidus)Suklim, Kannapha (Virginia Tech, 2006-03-06)The Food and Drug Administration has recently expressed concern for the safety of seafood and seafood products. One of the concerns is the presence of Bacillus cereus in fresh blue crab meat. Bacillus cereus is a spore-forming pathogen whose spores survive the customary thermal treatments applied during cooking and pasteurization; therefore it could potentially present a health concern to consumers as the microorganism could increase to pathogenic levels. The objectives of this study were to evaluate the effects of a post-processing method i.e. high hydrostatic pressure treatment on the quality of fresh crab meat and to evaluate the effectiveness of high pressures on the inactivation of B. cereus spores. Fresh blue crab meat was pressurized at 300 and 550 MPa at 25° C for 5 min and stored at 4° C for 31 days to determine the pressurization effects on the microbiological, physical, and sensory quality of the meat. A pressure of 300 MPa caused a 1 log reduction in total aerobic plate count and a 3 day lag period, whereas 550 MPa inactivated 2 logs in total aerobic plate count with no evident lag phase. Physical and sensory qualities of pressurized crab meat were not statistically different from the untreated crab meat (P>0.05). A pressure of 300 MPa extended the shelf-life from 17 to over 24 days with the prevalence of Carnobacterium piscicola at the time of spoilage. Crab meat treated with 550 MPa was not rejected by sensory panels at day 31 and Enterococcus spp. was identified as the predominant microorganism. High hydrostatic pressure (550 MPa at 40° C for 15 min) inactivated less than 1 log (0.66 log) of B. cereus spores inoculated in fresh crab meat. The meat essentially had a protective effect on pressure inactivation of the spores. During storage (31 days), surviving B. cereus was suppressed and outgrown by the other pressure resistant microflora at a storage temperature of 12° C. At 4° C, B. cereus could compete with the other pressure-resistant microflora and was isolated even at the end of the storage period (day 31); however, diarrheal toxin was not detected in any stored samples.
- Production of Restructured Squid and Scallops from Processing By-Products and Underutilized SpeciesSuklim, Kannapha (Virginia Tech, 1998-12-15)North Atlantic short-finned squid (Illex illececbrosus) is an underutilized species and calico scallops (Argopecten gibbys) do not achieved the same market value as Sea scallops due to their small size. North Atlantic short-finned squid have limited consumer acceptability due to their smaller, thinner, and more leathery texture than Atlantic long-finned squid (Loligo pealei). The market limitation of calico scallops is derived from their small size compared to other species of scallops available in the marketplace. Thus, restructuring or engineering food technology applied to these species to produce new products will result in more profit to the industry. Restructured squids were fabricated with heat-set binders according to the following combinations: starch, egg white albumin, fish sarcoplasmic protein, starch and egg white albumin, and starch and fish sarcoplasmic protein at various levels. Increasing the level of starch from 2 to 10% decrease the hardness, cohesiveness, and springiness of restructured squid. Two percent egg white albumin improved the hardness and cohesiveness, while 2% fish sarcoplasmic protein improved cohesiveness and springiness of the squid gel. The hardness, cohesiveness, and springiness of starch-based combinations decreased as a function of starch. Restructured scallops were prepared from cold-set binders: alginate and microbial transglutaminase at the 1% level with different setting times to yield the highest binding strength. At the setting temperature of 5° C, restructured scallops bound with alginate presented the greatest binding strength at 2 hr setting, while those bound with microbial transglutaminase required 24 hr to reach the maximum binding strength. Although alginate benefits the manufacturer with respect to the shorter setting time, the lower binding strength values may result in a decrease in consumer acceptability.