Effect of pulsed electric field on the number and cell membrane of Vibrio parahaemolyticus in salted squid: Pengaruh medan listrik berdenyut terhadap jumlah total dan membran sel Vibrio parahaemolyticus pada cumi asin

Arry Darmawan; Harsi Dewantari Kusumaningrum; Nur Wulandari; Siti Nurjanah; Anto Tri Sugiarto

doi:10.17844/jphpi.v28i6.63292

Authors

Arry Darmawan Food Science Study Program, Graduate School, IPB University
Harsi Dewantari Kusumaningrum Department of Food Science and Technology, IPB University https://orcid.org/0000-0002-8828-5295
Nur Wulandari Department of Food Science and Technology, IPB University https://orcid.org/0000-0001-9813-0396
Siti Nurjanah Department of Food Science and Technology, IPB University
Anto Tri Sugiarto National Research and Innovation Agency https://orcid.org/0000-0002-2171-7460

DOI:

https://doi.org/10.17844/jphpi.v28i6.63292

Keywords:

bacterial reduction, cell damage, contamination, flow cytometer, SEM

Abstract

Squid are susceptible to bacterial contamination by Vibrio parahaemolyticus, with a prevalence of 80%. Squid preservation is generally achieved by drying after brine salting, which does not always completely stop the growth of V. parahaemolyticus. To reduce bacterial numbers, a boiling process is usually conducted before drying. This study aimed to determine the optimal electric field and duration for inactivating V. parahaemolyticus and evaluating the effectiveness of pulsed electric fields (PEF) technology on salted squid. PEF technology specifications with a current strength of 2 amperes using electric fields (3.5, 7, and 10.5 kV/cm) and time durations (10, 20, and 30 s). Bacterial reduction by electric fields was observed using colony counts, followed by counting of dead cells using a flow cytometer. Bacterial damage was observed using a scanning electron microscope. The results showed that PEF with the highest intensity (10.5 kV/cm for 30 s) reduced V. parahaemolyticus by 66.12% at high contamination levels (approximately 10⁶ CFU/g) and 97.63% at low contamination levels (approximately 10² CFU/g) in salted squid. These results were comparable to those obtained after boiling treatment (2 min, 85°C). Damage to the bacterial cell membrane increased due to the increasing electric field, as observed by increasing in red fluorescing cells by flow cytometry and cell damage by SEM. PEF is a promising alternative technology for producing salted squid.

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