Effect of pulsed light on safety and quality of fresh egg pasta

This study investigated the effect of pulsed light (up to 26.25 J/cm(2)) on the inactivation of Salmonella enterica and on the eventual occurrence of undesirable changes in the quality of fresh egg pasta just after preparation and during storage at 4 A degrees C. When S. enterica was inoculated on egg pasta surface, a light dose of 0.70 J/cm(2) sufficed to lower counts by 2.5 log units while 3.50 J/cm(2) were required for a 3.3 log unit reduction (below detection limit). For S. enterica inoculated in the dough, a light dose of 3.50 J/cm(2) lowered counts by only 1.0 log unit while 17.50 J/cm(2) were required for a 3.3 log unit reduction, due to the limited light penetration through egg pasta. At a dose of 1.75 J/cm(2), pulsed light induced no significant changes in egg pasta appearance, oxidation state and sensory properties. At higher doses, off-flavour formation was detected. Independently of the dose applied, pulsed light did not induce furan formation and promoted an increase in the oxidative stability of egg pasta lipids as well as pigment bleaching during storage. The latter was attributed to the formation of photo-induced non-enzymatic browning product