Scholarlink

<p>Bivalves have the filter feeding behavior, making them accumulate the pathogen and spoilage microorganisms from their habitat. This study aimed to evaluate the efficacy of combining sous vide (SV) cooking with high-pressure processing (HPP) to enhance the safety, quality, and shelf life of Asian hard clam (<i>Meretrix meretrix</i>). Clams were subjected to SV treatment at 95 °C for 1 min, followed by HPP at 200, 400, or 600 MPa for 4 min. The combined SV and HPP at 600 MPa (SV-HPP600) significantly reduced microbial loads and maintained total viable counts (TVC) below 6 log CFU/g for 21 days under refrigerated condition. SV or HPP alone moderately suppressed the growth of spoilage and pathogenic bacteria, however only the SV-HPP600 treatment achieved the complete inhibition of <i>Vibrio parahaemolyticus</i>, <i>Aeromonas </i>spp<i>.</i>, and <i>Pseudomonas </i>spp<i>.</i>, as confirmed by 16S rRNA gene sequencing. This treatment also preserved desirable physicochemical properties, minimized texture deterioration, and reduced the increase in total volatile basic nitrogen content. Histological examination showed that SV-HPP600 treatment caused moderate structural changes but preserved intestinal duct integrity better than HPP alone. Microbial community analysis demonstrated a drastic reduction in bacterial diversity and dominance of non-pathogenic taxa in SV-HPP600-treated clams. These findings validate the combination between SV and HPP, particularly at 600 MPa, as a promising hurdle technology that ensures microbial safety and maintains the quality of refrigerated ready-to-cook hard clams for up to 21 days. The approach offers a potential alternative to traditional thermal processes by combining mild heat and non-thermal pressurization to preserve hard clam or other bivalves</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Enhancement of Safety, Quality and Shelf Life of Meretrix meretrix Clam using Sous Vide Cooking in Combination with High-Pressure Processing

  • 期刊论文

  • 发表日期：

    2026年1月7日

查看全文
  • Suriya Palamae,
  • Abubakar Saleh Ahmad,
  • Watcharapol Suyapoh,
  • Abhishek Thakur,
  • Bin Zhang,
  • Soottawat Benjakul

摘要

Bivalves have the filter feeding behavior, making them accumulate the pathogen and spoilage microorganisms from their habitat. This study aimed to evaluate the efficacy of combining sous vide (SV) cooking with high-pressure processing (HPP) to enhance the safety, quality, and shelf life of Asian hard clam (Meretrix meretrix). Clams were subjected to SV treatment at 95 °C for 1 min, followed by HPP at 200, 400, or 600 MPa for 4 min. The combined SV and HPP at 600 MPa (SV-HPP600) significantly reduced microbial loads and maintained total viable counts (TVC) below 6 log CFU/g for 21 days under refrigerated condition. SV or HPP alone moderately suppressed the growth of spoilage and pathogenic bacteria, however only the SV-HPP600 treatment achieved the complete inhibition of Vibrio parahaemolyticus, Aeromonas spp., and Pseudomonas spp., as confirmed by 16S rRNA gene sequencing. This treatment also preserved desirable physicochemical properties, minimized texture deterioration, and reduced the increase in total volatile basic nitrogen content. Histological examination showed that SV-HPP600 treatment caused moderate structural changes but preserved intestinal duct integrity better than HPP alone. Microbial community analysis demonstrated a drastic reduction in bacterial diversity and dominance of non-pathogenic taxa in SV-HPP600-treated clams. These findings validate the combination between SV and HPP, particularly at 600 MPa, as a promising hurdle technology that ensures microbial safety and maintains the quality of refrigerated ready-to-cook hard clams for up to 21 days. The approach offers a potential alternative to traditional thermal processes by combining mild heat and non-thermal pressurization to preserve hard clam or other bivalves