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Efficacy of Gas-Containing Conditioning Technology on Sterilization and Preservation of Cooked Foods

Author

Listed:
  • Dan Li

    (Navy Special Medical Center, Naval Medical University, Shanghai 200433, China
    These authors have contributed equally to this work.)

  • Dong Liang

    (Translational Medicine Research Center, Naval Medical University, Shanghai 200433, China
    These authors have contributed equally to this work.)

  • Zhonghua Li

    (Navy Special Medical Center, Naval Medical University, Shanghai 200433, China)

  • Yang Liu

    (Navy Special Medical Center, Naval Medical University, Shanghai 200433, China)

  • Zhonghua Guo

    (Sichuan Meining Food, Suining 629000, China)

  • Zhicai Wu

    (Sichuan Meining Food, Suining 629000, China)

  • Chunping Cao

    (Sichuan Meining Food, Suining 629000, China)

  • Chunhong Zhang

    (Navy Special Medical Center, Naval Medical University, Shanghai 200433, China)

  • Cunkun Chen

    (National Engineering Technology Research Center for Preservation of Agriculture Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China)

Abstract

Gas-containing conditioning technology (GCT) employs mild sterilization methods to preserve the original qualities and nutrients of foods and is particularly suitable for processing various cooked foods or food ingredients. In this study, five kinds of dishes from daily life were processed with GCT. Thermal penetration detection technology was utilized to monitor the internal temperature of food and ambient temperature in real-time, and the optimal scheduled processes of each food were summarized. Additionally, foods were processed after GCT, and the total number of bacteria (<10 2 cfu/g) and coliform colonies (<50 MPN/100 g) were significantly reduced. Moreover, to detect the preservation effect of GCT, the processed foods were stored at 37 °C for 14 days, and the total number of colonies remained low (<10 cfu/g). These results revealed the multistage mild sterilization process, confirmed the excellent sterilization and preservation effects of GCT, and provided important experimental data for further applications of GCT in special environment foods.

Suggested Citation

  • Dan Li & Dong Liang & Zhonghua Li & Yang Liu & Zhonghua Guo & Zhicai Wu & Chunping Cao & Chunhong Zhang & Cunkun Chen, 2022. "Efficacy of Gas-Containing Conditioning Technology on Sterilization and Preservation of Cooked Foods," Agriculture, MDPI, vol. 12(12), pages 1-7, November.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:12:p:2010-:d:984177
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