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De l’évolution de la microstructure aux altérations de la qualité et au risque viral : analyse multiscalaire des framboises congelées.

From microstructure development to quality changes and viral risk: multiscale analysis of frozen raspberries.

Numéro : 1102

Auteurs : VERBRUGGHE G., BENKHELIFA H., DURET S., MARTIN-LATIL S., NDOYE F. T.

Résumé

Freezing process is usually used to extend the shelf life of raspberries, but these fruits are highly sensitive and encountered freeze damages. Furthermore, frozen raspberries are known to be responsible of foodborne diseases through the transmission of enteric viruses like Hepatitis A virus (HAV). Although the resistance of HAV to freezing is recognized, the impact of the freezing process on its persistence remains unclear. This research aims to provide a comprehensive understanding of the relationships between microscopic, macroscopic, and viral risk developments after freezing and during storage. Results show that the texture of raspberries, as well as drip loss, was altered during freezing and storage, likely due to cell perforation resulting from the formation and growth of ice crystals, as evidenced by X-ray microtomography images. Infectious HAV titers on raspberries were assessed over time using the Real-Time Cell Analysis assay, revealing a decrease in HAV persistence as storage temperatures increased.

Documents disponibles

Format PDF

Pages : 12 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : From microstructure development to quality changes and viral risk: multiscale analysis of frozen raspberries.
  • Identifiant de la fiche : 30032535
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Date d'édition : 11/06/2024
  • DOI : http://dx.doi.org/10.18462/iir.iccc2024.1102

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