Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

Effects of High‐Pressure Processing on Inactivation of Salmonella Typhimurium, Eating Quality, and Microstructure of Raw Chicken Breast Fillets

“…Zamri and others (2006) reported that increasing pressure (200 to 400 MPa) and/or temperature (20 to 50 °C), with pressure holding time of 30 min, led to an increase in firmness of raw chicken meat. However, Del Olmo and others (2010) indicated that increasing pressure holding time up to 10 min under 400 MPa did not significantly affect shear force and total energy of cutting of raw chicken breast meat ( P > 0.05). McArdle and others (2011) also found that the treatment at higher pressure (400 to 600 MPa) and/or temperature (35 to 55°C) did not significantly influence shear force of raw beef meat ( P > 0.05).…”

“…Previous studies also indicated the changes in color of the raw chicken breast meat after high‐pressure processing. Del Olmo and others (2010) found that increasing pressure holding time (1 to 20 min) under 400 MPa and initial sample temperature of 4 °C resulted in elevating L *, a *, and b * of the meat. Kruk and others (2011) reported an increase in L *, a * and b * of the meat after processing at elevating pressure (300 to 600 MPa) at 15 °C for 5 min.…”

“…Despite its ability to inactivate meat pathogens, including Salmonella species, Escherichia coli and Listeria monocytogenes (Morales and others 2009; Kruk and others 2011), high‐pressure processing may cause adverse effects on eating quality and sensory characteristics (Del Olmo and others 2010; Kruk and others 2011; McArdle and others 2011). For instance, extensive protein denaturation during high‐pressure treatment may negatively influence texture and color of the meat (Del Olmo and others 2010; Kruk and others 2011). These outcomes eventually affect consumer acceptance of the product.…”

Recent Developments in High Pressure Processing of Foods

“…When single-cycle treatments were applied, maximum values of texture parameters were generally found for fi llets pressurized for 10 or 15 min and decreased for fi llets submitted to longer cycles. In the case of 4.4 Poultry 80 multiple-cycle treatments, texture parameters initially increased with the number of 1-min cycles, but fi llets submitted to the most severe treatments showed lower values (Olmo et al 2010).…”

Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens)

“…High‐pressure processing (HPP), the application of uniform hydrostatic pressure, is used in the shellfish industry to process oysters and lobsters but has only been minimally investigated for use on abalone. HPP‐induced changes at the cellular level may include enzyme inactivation, pathogen cell wall damage, pigment break down (bleaching), and protein deformation (textural changes) (Ronner 1995; Corwin and Shellhammer ; Ichinoseki and others ; Waite and others ; Del Olmo and others ; Perera and others ). Pressures over 400 MPa have been shown to toughen meat such as chicken and beef (Del Olmo and others ; Duranton and others ), although there is not abundant research on the effects of HPP on abalone.…”