High Pressure Processing at Subzero Temperature: Effect on Spoilage Microbiota of Poultry

Yuste, J.; Pla, R.; Beltran, E. Castella; Mor-Mur, M.

doi:10.1080/08957950212443

Cited by 7 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A recent study (Yuste, Pla, Beltram, & Mor-Mur, 2002) dealt with mechanically deboned poultry meat (MDM). Thirty grams sample were packaged, frozen and pressurized at À20 C (temperature of the PTM) at 350 or 450 MPa for 5 or 15 min.The initial meat had counts of 10 7 colony-forming units (cfu)/g for either mesophilic aerobes, psychrotrophs or lactic acid bacteria.…”

Section: Introductionmentioning

confidence: 99%

Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua

Picart

Dumay

Guiraud³

et al. 2004

LWT - Food Science and Technology

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua

Picart

Dumay

Guiraud³

et al. 2004

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…In some cases, other microbial experiments were reported with frozen conditions under pressure which were usually focused on other aspects and were usually limited to the stability range of ice I (9, 16) Hence, it is not possible to compare the results. In other cases, little attention was paid to the detection of phase transition, so it is not clear which phase transitions occurred (25,32,36).…”

Section: Phase Transition Experimentsmentioning

confidence: 99%

Effect of High-Pressure-Induced Ice I-to-Ice III Phase Transitions on Inactivation of Listeria innocua in Frozen Suspension

Luscher

Balasa

Fröhling

et al. 2004

Appl Environ Microbiol

View full text Add to dashboard Cite

The inactivation of Listeria innocua BGA 3532 at subzero temperatures and pressures up to 400 MPa in buffer solution was studied to examine the impact of high-pressure treatments on bacteria in frozen matrices. The state of aggregation of water was taken into account. The inactivation was progressing rapidly during pressure holding under liquid conditions, whereas in the ice phases, extended pressure holding times had comparatively little effect. The transient phase change of ice I to other ice polymorphs (ice II or ice III) during pressure cycles above 200 MPa resulted in an inactivation of about 3 log cycles, probably due to the mechanical stress associated with the phase transition. This effect was independent of the applied pressure holding time. Flow cytometric analyses supported the assumption of different mechanisms of inactivation of L. innocua in the liquid phase and ice I (large fraction of sublethally damaged cells due to pressure inactivation) in contrast to cells subjected to ice I-to-ice III phase transitions (complete inactivation due to cell rupture). Possible applications of high-pressure-induced phase transitions include cell disintegration for the recovery of intracellular components and inactivation of microorganisms in frozen food.Water under high pressure. Under high pressure, water shows an unusual freezing point depression to Ϫ22°C at 210 MPa. In addition to the conventional ice I, various solid phases with a higher density than liquid water (ice II to ice V) exist in the pressure range between 210 and 500 MPa, as visualized in Fig. 1 (2). Since the early works of Tammann (33) and Bridgman (2), various other solid phases have been discovered under more extreme conditions (10), yet comparatively little is known about the kinetics of the phase transitions or metastable states.When pressurizing ice I to pressures above 210 MPa in the temperature range of Ϫ22 to Ϫ35°C, i.e., beyond the phase transition line of ice I to ice III, ice I does not transform instantly to ice III (2). Although Bridgman described this phase transition to be of explosive rapidity at temperatures above Ϫ30°C in cases where it occurs, it was also observed that ice I melts as soon as it approaches the prolongation of the ice I-to-liquid line (2, 18). Ice I melts, since a solid can never exist in the domain of the liquid, even though the liquid is relatively unstable with respect to ice III. The volume change during the phase transition is about 18% during the direct phase transition from ice I to ice III at Ϫ30°C and 212 MPa within a second and vice versa. When pressurizing ice I at temperatures below Ϫ35°C (triple point), it is possible to form ice II or ice III, since both phase transition lines were detected (2). Ice II and ice III have similar phase transition lines to ice I, and they do not vary much in specific volume (⌬vol Ͻ 3% at Ϫ34°C and 214 MPa) (2).High-pressure inactivation of microorganisms. It was shown frequently that high hydrostatic pressure is a powerful method for inactivating microorganisms in food m...

show abstract

“…Some of these studies have used PSF (Picart et al 2004) while others have utilised HPIC processes (Yuste et al 2002;van Buggenhout et al 2007). Picart et al (2004) demonstrated that PSF from a level of 207 MPa and −21°C was able to inactivate various microorganisms (Listeria innocua, Micrococcus luteus, and Pseudomonas fluorescens) introduced in smoked salmon mince.…”

Section: Pressure-assisted Freezingmentioning

confidence: 98%

A Review of Novel and Innovative Food Freezing Technologies

James

Purnell

James

2015

Food Bioprocess Technol

178

View full text Add to dashboard Cite

Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing is not suitable for all foods, and freezing can cause physical and chemical changes in some foods that are perceived as reducing the quality of either the thawed material or the final product. This paper reviews the many innovative freezing processes that are currently being researched and developed throughout the world to improve freezing conditions and product quality. Some inn o v a t i v e f r e e z i n g p r o c e s s e s ( i m p i n g e m e n t a n d hydrofluidisation) are essentially improvements of existing methods (air blast and immersion, respectively) to produce far higher surface heat transfer rates than previous systems and thus improve product quality through rapid freezing. In these cases, the advantages may depend on the size of the product, since the poor thermal conductivity of many foods limits the rate of cooling in large objects rather than the heat transfer between the heat transfer medium and the product. Other processes (pressure shift, magnetic resonance, electrostatic, microwave, radiofrequency, and ultrasound) are adjuncts to existing freezing systems that aim to improve product quality through controlling the way that ice is formed in the food during freezing. Another alternative is to change the properties of the food itself to control how ice is formed during freezing (such as in dehydrofreezing and the use of antifreeze and ice-nucleation proteins).

show abstract

High Pressure Processing at Subzero Temperature: Effect on Spoilage Microbiota of Poultry

Cited by 7 publications

References 0 publications

Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua

Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua

Effect of High-Pressure-Induced Ice I-to-Ice III Phase Transitions on Inactivation of Listeria innocua in Frozen Suspension

A Review of Novel and Innovative Food Freezing Technologies

Contact Info

Product

Resources

About