Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

Pietrzak, Dorota; Fonberg-Broczek, M; Mucka, A.; Windyga, B

doi:10.1080/08957950601091087

Cited by 41 publications

(26 citation statements)

References 5 publications

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“…During storage the cooked ham turned greyish, but there were no significant differences between the untreated and the HP treated ham. This confirms the findings of other authors (Garriga et al, 2004;Pietrzak et al, 2007). The pH-value of both the untreated and the HP treated meat remained relatively stable during storage, in spite of the development of LAB or other spoilage bacteria.…”

Section: Discussionsupporting

confidence: 93%

“…A similar observation was done by López-Caballero et al (1999). Finally, sensory analysis by a trained taste panel did not reveal any differences between the untreated and HP treated samples, confirming earlier findings (Pietrzak et al, 2007). However, the presence of the antimicrobials had a strong negative influence on the flavour and aroma.…”

Section: Discussionsupporting

confidence: 86%

“…A significant increase of syneresis was observed after HP treatment, which remained stable during cold storage. Enhancement of drip loss was also observed by Pietrzak et al (2007) in HP treated (600 MPa, 10 min, 20°C) pork ham, but López-Caballero et al (1999) found no changes in water binding of ham treated a 400 MPa (5-20 min, 7°C) during storage at 2°C. This difference could be due to the lower pressure used in the latter study, or to differences in composition.…”

Section: Discussionmentioning

confidence: 55%

“…In a different study, using a lower pressure and process temperature (400 MPa, 5-20 min, 7°C), the shelf-life of cooked ham could only be increased by 35 days at 2°C (López-Caballero et al, 1999). Pietrzak et al (2007) confirmed that HP treatment at 600 MPa, (in this case at 20°C for 10 min) reduced the mesophilic and psychrophilic count of cooked pork ham to a level that was initially undetectable, but that again surpassed the detection level after some weeks of cold storage (10 2 -10 3 CFU/g after 8 weeks). The major conclusion from these studies as well as from our own data is that HP treatment at 600 MPa for up to 10 min under refrigerated or ambient temperature conditions can considerably reduce the spoilage microbiota of cooked ham and thus extend its shelf-life, but fails to eliminate a small residual level of bacteria, which can spoil the product if they are able to grow out.…”

Section: Discussionmentioning

confidence: 99%

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Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

Vercammen¹,

Vanoirbeek²,

Lurquin³

et al. 2011

Innovative Food Science & Emerging Technologies

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The inactivation of different spoilage organisms and surrogate pathogens in a cooked ham model product by high pressure (HP) treatment (100-700 MPa, 5-40°C, 10 min) was investigated. A 5 log reduction could be achieved at ≥ 600 MPa at ≥ 25°C. Subsequently, the shelf-life of packaged sliced product was studied during storage (7°C) after treatment at 600 MPa (10°C, 10 min) in combination with caprylic acid and Purasal ® . Without HP treatment, a plate count of 6 log CFU/g was reached after 40 days, both in presence and absence of antimicrobials. HP treatment delayed this initiation of spoilage to 59 days in absence of antimicrobials. However, microbial growth was completely suppressed during at least 84 days in the HP treated products containing caprylic acid or Purasal ® . HP treatment increased drip loss but had no or little effect on colour and sensorial evaluation by a taste panel. However, the antimicrobials had a negative influence on the flavour and aroma at the concentrations used. Industrial relevance: With a steadily increasing number of commercial applications being introduced on the market, HP pasteurization is growing out of its infancy. To further support this development, there is a need of integrated studies that translate fundamental scientific findings from simplified laboratory model systems to the complexity and scale of real food products. In this work, we determined HP processing conditions to control spoilage and pathogenic bacteria in a cooked ham model product, and subsequently conducted a large pilot scale experiment comprising a total of 432 individual packages of sliced cooked ham product, in which the microbiological, physicochemical and sensorial quality was evaluated during refrigerated storage after HP treatment. In addition, the usefulness of the natural preservatives caprylic acid and lactate-diacetate as an additional hurdle was also studied. This study is one of the most comprehensive available in the literature to document the shelf-life extension that can be achieved with HP treatment of cooked ham.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 55%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

Vercammen¹,

Vanoirbeek²,

Lurquin³

et al. 2011

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

show abstract

“…A modern and promising method for inactivating pathogenic bacteria in food products, while preserving their organoleptic properties, is high pressure pasteurization (5,7,8,11,13,(23)(24)(25)(26).…”

Section: Praca Oryginalna Original Papermentioning

confidence: 99%

Effect of ultra-high hydrostatic pressure on the survival of Chromohalobacter beijerinckii

Peconek¹,

Fonberg-Broczek²,

Szczawinski³

et al. 2016

Medycyna Weterynaryjna

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Studies on the role of halophilic bacteria in the process of histidine decarboxylation in fish muscles (15,22) have been carried out at the Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, since 1991. As part of these studies, strains of halophilic bacteria were isolated from salted herrings, and their ability to produce histamine by decarboxylation of histidine was proved under model conditions according to the method described by Karnop (12). Our own modification consisted of an increased amount of NaCl added to the nutrient broth. It was revealed that all bacteria isolated from herrings are able to multiply and produce histamine in an environment containing both 8% and 20% NaCl (2,17,18,21). Out of the isolated halophilic bacteria, one strain, marked as strain 3b, had an exceptionally high ability to produce histamine by decarboxylation of histidine (3,21). Strain 3b was counted among the Pseudomonas beijerinckii species, isolated for the first time from salted beans by Hof in 1935 (10). The reference strain of Pseudomonas beijerinckii (type strain DSM 72l8 l = ATCC 19372 T = NCIMB 9041 1 ) and strain 3b were subjected to more detailed investigations. The analysis of the 16S rRNA gene sequences, phenotypic properties, and similarities in the composition and profile of fatty acids pointed to both strains (reference and 3b) belonging to the same genus Chromohalobacter, family Halomonadaceae (1). In view of the results obtained, it seemed appropriate to reclassify Pseudomonas beijerinckii and recognize it as Chromohalobacter beijerinckii (20).Chromohalobacter beijerinckii strain 3b belongs to the psychrophilic bacteria, which can grow at temperatures between 5°C and 42°C (20) and with a NaCl content of 0.5% to 25.0%, and which tolerate a pH value between 4.5 and 8.0. The presence of salt is a factor that determines both the growth of that strain and its

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Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products

Garriga

Aymerich

2009

Safety of Meat and Processed Meat

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Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

Cited by 41 publications

References 5 publications

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

Effect of ultra-high hydrostatic pressure on the survival of Chromohalobacter beijerinckii

Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products

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