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

Tananuwong, Kanitha; Chitsakun, Thadchanon; Tattiyakul, Jirarat

doi:10.1111/j.1750-3841.2012.02941.x

Cited by 34 publications

(7 citation statements)

References 35 publications

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“…in caiman meat and Enterobacteriaceae in dry cured sausages (Canto et al 2015;Omer et al 2015). Tananuwong et al (2012) investigated the HPP impact on Salmonella typhimurium inactivation in chicken breast fillets.…”

Section: Introductionmentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

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The quality parameters of chevon pertaining to physico-chemical and microbiological characteristics due to high-pressure processing (HPP) have been studied. Prepacked meat pieces were subjected to HPP at selected pressures of 300 and 600 MPa for 5 and 10 min at 28±2°C. Changes in pH, texture, water activity, color, myoglobin, oxymyoglobin, metmyoglobin, microbial profile, and lipid peroxidative parameters in terms of non-heme iron and thiobarbituric acid reactive substance (TBARS) values after HPP and refrigerated storage (4±1°C) were examined for a period of 30 days. No statistically significant change was observed in the pH initially, but during 5-15 days of storage, treated samples recorded an increase in pH compared to control. Textural characteristics in terms of hardness and springiness revealed a significant (p<0.05) increase due to HPP and subsequent reduction during storage. Significant increase (p<0.05) in hunter color values of L* and b* and significant (p<0.05) decrease in a* were observed with increase in pressure treatments during storage. The percentage of oxymyoglobin has shown significant (p<0.05) reduction of 16 % with respect to control at 300 MPa. HPP at 600 MPa also produced significant (p<0.05) reduction of 40 and 24 % in oxymyoglobin compared to control and 300-MPa treated samples, respectively. HPP at 300 and 600 MPa significantly increased (p<0.05) the non-heme iron and TBARS values initially and during refrigerated storage. These two chemical markers exhibited a correlation coefficient of r 2 =0.95. Microbial profile revealed better shelf life in terms of safety and quality characteristics due to HPP. Even though changes in physico-chemical parameters were observed in 300-MPa chevon samples, it was significantly (p<0.05) lower than that of 600-MPa samples and produced a shelf life of 25 days at refrigerated storage. Studies revealed the potential of applying HPP for the development of readyto-eat meat products by optimizing threshold pressure coupled with identification of proper additives which can suppress the undesirable chemical changes.

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Section: Introductionmentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

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“…HPP has demonstrated to be able to reduce Salmonella load in different types of food like raw chicken meat, poultry sausage, RTE meat (Anthoula et al ., 2018 ; Hayman et al , 2004 ; Lerasle et al ., 2014 ; Tananuwong et. al , 2012 ; Yuste et a. , 2000 ) and fermented pork sausages (Garriga et al , 2003 ); in particular in dry-cured ham (Bover-Cid et al, 2017 ; Garriga et al , 2004 ): when an HPP treatment of 600 MPa for 5 min was used on artificially contaminated sliced cured ham ( a w ca 0.92), the reduction of S. enterica ranged from 3.72 to 5.04 log (Bover-Cid et al , 2017 ). In general, lower values of microbial reductions during HPP treatment were observed in the present study, but the comparison of this kind of data appears to be problematic as regards the possible differences in the characteristics of the treated products, in experimental design, HPP treatment conditions and baroresistance of the strains used for contamination.…”

Section: Resultsmentioning

confidence: 99%

Effect of production process and high-pressure processing on viability of <em>Salmonella</em> spp. in traditional Italian dry-cured coppa

et al. 2020

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The aim of the study was to investigate the combined effect of the manufacturing process followed by HPP treatment on the inactivation of Salmonella spp. in artificially contaminated coppa samples, in order to verify the ability of the combined processes to achieve the objective of a 5-log reduction of Salmonella spp. needed for exportation to the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Salmonella spp. using a mixture of 3 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Salmonella spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Surface and deep samples were performed post contamination (T0), end of the cold phase (T1), end of process (Tend), and after HPP treatment (postHPP) and Salmonella spp. Enumerated. The results of this study show a significant reduction of Salmonella spp. all through the production process (P<0.01) for all companies, followed by an additional reduction of bacterial counts due to HPP treatment (P<0.01), both in superficial and deep contaminations (P<0.01). The superficial overall reduction resulted of 1.58 to 5.04 log CFU/g during the production process. HPP treatment resulted in a significant (P<0.01) superficial and deep decrease in Salmonella spp. enumeration varying from 0.61 to 4.01 log and from 1.49 to 4.13 log. According to the data presented in this study, only the combined approach of coppa manufacturing process followed by HPP treatment always led to a 5-log reduction of Salmonella spp. required by USDA/FSIS guidelines.

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“…The use of HHP can inactivate microorganisms, with little or no effect on the nutritional and sensory aspects of food quality, emphasize E. Hogan et al [15]. However, in studies [16], boiled chicken breast meat prepared from samples under pressure had a harder texture than the control. M. Uyarcan, S. Kayaardi [17], studying the color and sensory properties of beef loin steaks subjected to combined high-pressure processing and pickling at 550 MPa, revealed a "bleaching/brightening" effect on the color of samples.…”

Section: Resultsmentioning

confidence: 99%

High Pressure Processing of Meat and Meat Products: Application Aspects and Prospects of Use

2020

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The authors consider the technology of processing meat and meat products using high hydrostatic pressure (HHP). Based on the results of research carried out in different countries in different years and the results of our own research, the effectiveness of the use of high pressure and its role in the control and stabilization of the microflora of finished meat products and increasing their shelf life is shown. Research data indicating the possibility of using high pressure in the processing of minced meat and beef trimmings are presented. Differences in the technical parameters of the HHP technology have been established, the results show the possibility of applying a pressure value of 250 MPa, in contrast to 300-600 MPa used in research by foreign scientists. The results obtained on the protein component of cooked sausage products exposed to high pressure are of applied research interest and expand the research database. The authors consider the continuation of research in determining the optimal parameters of this technology, identifying the impact on the consumer properties of meat products, and developing organizational and methodological measures to increase the commercialization of high hydrostatic pressure processing to be promising areas.

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

Cited by 34 publications

References 35 publications

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Effect of production process and high-pressure processing on viability of <em>Salmonella</em> spp. in traditional Italian dry-cured coppa

High Pressure Processing of Meat and Meat Products: Application Aspects and Prospects of Use

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