Hyperbaric storage at and above room temperature of a highly perishable food

Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

“…These and other published data support the idea that the minimum pressures to have an inhibitory effect similar to refrigeration on microbial growth depend mostly on food physicochemical parameters (Fidalgo et al, 2013;Queirós et al, 2014;Segovia-Bravo et al, 2012). Segovia-Bravo et al (2012) observed that 25 MPa was sufficient to inhibit microbial growth on strawberry juice, mostly due to its acidic nature that contributes to microbial growth inhibition.…”

“…This is achieved by using pressures around 400-600 MPa at low or mild temperatures (<45 • C), usually from 3 to 10 min (Ramirez et al, 2009;Vercammen et al, 2011). Several other new applications of high pressure in food industry are being studied, as well as for biotechnological processes , like change of cellulose macromolecules properties (Figueiredo et al, 2010), changes of food proteins hydrosability (Correia et al, 2011), modulation of physiological processes, as potato tuber sprouting (Saraiva and Rodrigues, 2011), and more recently in the storage of food products, as an alternative to refrigeration (Fidalgo et al, 2013;Queirós et al, 2014;Segovia-Bravo et al, 2012).…”

“…Recently, the possibility to preserve food at naturally variable (uncontrolled) room temperature and under hyperbaric conditions was proposed by two research groups (Fidalgo et al, 2013;Queirós et al, 2014;Segovia-Bravo et al, 2012). Despite the different strategies adopted in these works, three major conclusions can be draw: (1) this new preservation process inhibits or slows down microbial growth, with energy savings (since energy is basically only required during the compression and decompression phases of the process, and no temperature control is required during storage), when compared to refrigeration; (2) in some of the conditions studied in these works the microbiological loads were even lower than those obtained under refrigeration conditions, representing an additional microbial inactivation effect of HS; (3) this inactivation effect caused the tested food products to show an increased stability when placed at 5 • C and 0.1 MPa, after HS (post hyperbaric storage), when compared to those that were stored refrigerated.…”

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

“…Two groups of authors reported the possibility of preserving foods under pressure in the range of room temperatures, with the potential to substitute refrigeration, but with no need to control the temperature (Fidalgo et al, 2013;Queirós et al, 2014;Segovia-Bravo, Guignon, Bermejo-Prada, Sanz, & Otero, 2012). This novel food preservation methodology is tentatively called hyperbaric storage (HS) to differentiate it from hyperbaric food processing by pasteurization.…”

“…3, 321-328, http://dx.doi.org/10.1080/19476337.2014 attenuated viscosity and color losses in the samples stored under pressure, compared to storage at atmospheric pressure. Later, raw watermelon juice was stored for a period of up to 60 hours at 100 MPa, in uncontrolled, naturally variable room temperature conditions (18-21°C) and above (30°C), (Fidalgo et al 2013). It was verified that storage at 100 MPa for 60 hours was capable of reducing the juice's initial microbial counts and avoiding microbial growth, thus yielding better results than refrigeration.…”