A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

Roobab, Ume; Khan, Abdul Waheed; Lorenzo, José M.; Arshad, Rai Naveed; Chen, Bo-Ru; Zeng, Xin‐An; Bekhit, Alaa El‐Din; Suleman, Raheel; Aadil, Rana Muhammad

doi:10.1016/j.foodres.2021.110792

Cited by 34 publications

(17 citation statements)

References 106 publications

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“…The process only uses pure cold water under pressure and does not cause variations in texture and taste as induced by heat, irradiation, or chemicals. Advantages of HPP include fresher and more delicious foods compared to thermal processing, extended shelf-life compared to raw food, cleaner product labels, improved management of food sustainability, and reduced food waste (Roobab et al, 2021a(Roobab et al, , 2021b. However, these benefits have to be considered on a case-by-case basis as there are several variables which can affect the outcome while using HPP (e.g., high temperatures, hurdle technology used, or adiabatic temperature increases during processing).…”

Section: Consumer Acceptance Market Trends and Industrial Challengesmentioning

confidence: 99%

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Roobab

Fidalgo

Arshad

et al. 2022

Comp Rev Food Sci Food Safe

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Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry.Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms.Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the

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Section: Consumer Acceptance Market Trends and Industrial Challengesmentioning

confidence: 99%

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Roobab

Fidalgo

Arshad

et al. 2022

Comp Rev Food Sci Food Safe

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“…HHP is a major trend in the food industry nowadays in terms of clean label technology. It is the most modern method of increasing the shelf stability of food products [ 41 , 42 ]. HHP is a response to the challenges faced by the industry and provides a competitive advantage, which is undoubtedly worth implementing sooner rather than later.…”

Section: Nonthermal Decontamination Technologiesmentioning

confidence: 99%

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

Roobab

Chacha

Abida

et al. 2022

Foods

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Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.

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“…Several hurdle technologies can be proposed to compensate for a higher risk of microbial safety in cooked ham with reduced nitrite salts. Among those, high-pressure processing (HPP) has been proposed in the context of food additive reduction (see [7] for a review) and was shown to efficiently reduce bacterial contaminants in cooked ham after applying 400-600 MPa treatment for 3-20 min depending on the study [8][9][10][11][12][13][14][15][16][17][18], with many reporting an effect at 400 or 500 MPa [9][10][11][12][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

et al. 2022

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We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from local supermarkets were characterized and stored frozen. Second, sterile diced cooked ham, prepared with reduced levels of nitrite, was inoculated with two different microbiota collected from the aforementioned commercial samples together with a nisin-producing Lactococcus lactis protective strain able to recover from a 500 MPa high-pressure treatment. Samples were then treated at 500 MPa for 5 min, and bacterial dynamics were monitored during storage at 8 °C. Depending on samples, the ham microbiota was dominated by different Proteobacteria (Pseudomonas, Serratia, Psychrobacter, or Vibrio) or by Firmicutes (Latilactobacillus and Leuconostoc). Applied alone, none of the treatments stabilized during the growth of the ham microbiota. Nevertheless, the combination of biopreservation and high-pressure treatment was efficient in reducing the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that the use of biopreservation and high-pressure treatment, as an alternative to nitrite reduction for ensuring cooked ham microbial safety, merits attention but still requires improvement.

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A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

Cited by 34 publications

References 106 publications

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

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