Wenwen Wang,Dianbo Zhao,Ke Li,Qisen Xiang,Yanhong Bai
ABSTRACT This study was conducted to investigate the inactivation of foodborne pathogens and the quality characteristics of fresh chicken breasts after UVC light-emitting diode (UVC-LED) treatment. Fresh chicken breasts were separately inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes at initial populations of 6.01, 5.80, and 6.22 log CFU/cm 2 , respectively, and then treated with UVC-LED irradiation at 1,000 to 4,000 mJ/cm 2 . UVC-LED irradiation inactivated the test bacteria in a dose-dependent manner. After UVC-LED treatment at 4,000 mJ/cm 2 , the populations of Salmonella Typhimurium, E. coli O157:H7, and L. monocytogenes on chicken breasts were decreased by 1.90, 2.25, and 2.18 log CFU/cm 2 , respectively. No significant changes ( P > 0.05) were found in color, pH, texture, and thiobarbituric acid–reactive substances of chicken breasts following UVC-LED irradiation at doses ≤4,000 mJ/cm 2 . These results indicate that UVC-LED radiation is a promising technology for reducing the level of microorganisms while maintaining the physicochemical characteristics of poultry meat.
Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing shiitake mushrooms’ (Lentinus edodes) volatile and sensory properties is needed. In this study, a comparison of UVC-LED irradiation treatment on the flavor profiles in various parts of shiitake mushrooms was conducted using gas chromatography–ion mobility spectrometry (GC-IMS) and sensory analysis. Sixty-three volatile compounds were identified in shiitake mushrooms. The fresh shiitake mushrooms were characterized by the highest values of raw mushroom odors. After UVC-LED treatment, the content of C8 alcohols decreased, especially that of 1-octen-3-ol, while the content of aldehydes increased, especially the content of nonanal and decanal. The score of fatty and green odors was enhanced. For fresh samples, the mushroom odors decreased and the mushroom-like odors weakened more sharply when treated in ethanol suspension than when treated with direct irradiation. The fruit odors were enhanced using direct UVC-LED irradiation for fresh mushroom samples and the onion flavor decreased. As for shiitake mushroom powder in ethanol suspension treated with UVC-LED, the sweaty and almond odor scores decreased and the vitamin D2content in mushroom caps and stems reached 668.79 μg/g (dw) and 399.45 μg/g (dw), respectively. The results obtained from this study demonstrate that UVC-LED treatment produced rich-flavored, quality mushroom products.
危险品化学品经营许可证（带存储）