| Title: | "Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation" |
| Author(s): | Smith AL; Perry JJ; Marshall JA; Yousef AE; Barringer SA; |
| Address: | "Dept. of Food Science and Technology, The Ohio State Univ, 110 Parker Food Science Building, 2015 Fyffe Rd., Columbus, OH 43210, U.S.A" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Peanut safety and quality were evaluated for different roasting technologies. Shelled raw peanuts were roasted using an oven at 163 to 204 degrees C, microwave, or oven and microwave combinations. The lethal effect of these treatments was investigated on peanuts inoculated with the Salmonella surrogate, Enterococcus faecium and stored at room temperature for 1 h, 24 h, or 7 d before roasting. Roasted peanut color, odor activity values (OAVs), descriptive sensory panel analysis, free fatty acid, and peroxide values were determined. Color and OAVs were also analyzed on 2 commercial peanut butters. OAVs were calculated using volatile levels quantified with selected ion flow tube mass spectrometry and known odor thresholds. All treatments resulted in a minimum of 3 log reduction of inoculated bacterial population. Resistance to the process was not influenced by storage of inoculated peanuts prior to treatment. Roasting by different methods produced equivalent, commercially ideal L* color. Based on the OAVs, treatments had similar volatiles important to flavor compared to the commercial samples. Descriptive sensory analysis showed no significant difference between the roasting treatments for most of the sensory attributes. Lipid oxidation was not significantly different between the roasting methods, displaying no evidence that roasting time or temperature affected lipid oxidation, when ideal color was produced. These results suggest that oven, microwave, or combination roasting should be sufficient to mitigate the threat of Salmonella contamination and produce similar color, OAVs, sensory attributes, and lipid oxidation results" |
| Keywords: | "Arachis/*chemistry/microbiology Colony Count, Microbial Color Enterococcus faecium/growth & development/*isolation & purification Fatty Acids, Nonesterified/analysis Flavoring Agents/analysis Food Contamination Food Handling/*methods Food Microbiology Hum;" |
| Notes: | "MedlineSmith, Alicia L Perry, Jennifer J Marshall, Julie A Yousef, Ahmed E Barringer, Sheryl A eng Comparative Study Research Support, Non-U.S. Gov't 2014/07/22 J Food Sci. 2014 Aug; 79(8):S1584-94. doi: 10.1111/1750-3841.12528. Epub 2014 Jul 17" |
