Document Type

Article

Publication Date

1-1-2023

Abstract

This study evaluated application of steam treatment for inactivating Enterococcus faecium on in-shell pecans and its effect on kernel quality. In-shell pecans inoculated with Enterococcus faecium (7.28 ± 0.17 log CFU/g) were treated with steam at 70, 80 or 90 °C for 0–300s. Log-linear model was fitted to obtain D-value. Pecans steam-treated at 70, 80 or 90 °C for 5D were deshelled; kernels were stored in accelerated conditions (35 °C, 65%RH and 450–500lx for 25d) simulating 4 months storage at 22 °C. Peroxide value, moisture, aw, color, texture, and consumer acceptability were tested at 5d interval. At 80 and 90 °C, >5-log reduction was observed within 120s and 15s, respectively whereas, lower (P<0.05) reduction (4.28 ± 1.0 log CFU/g) was observed within 300s at 70 °C. The D-value at 70, 80 and 90 °C were 77s, 26s, and 4s, respectively. By 25d, 90 °C treatment delayed rancidity in pecans indicated by its significantly lower peroxide value than control. Steam treatment had no significant effect on the quality and consumer acceptability of pecans, instead consumers' willingness towards purchasing untreated pecans lowered after becoming aware of steam treatment's benefit on microbial safety. Steam treatment could be an efficient alternative conditioning method for pecans' safety and quality.

Publication Source (Journal or Book title)

LWT

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