Industrial viability of the hyperbaric method to store perishable foods at room temperature

Bermejo-Prada, Ana; Colmant, Alexandra; Otero, Laura; Guignon, Bérengère

doi:10.1016/j.jfoodeng.2016.08.014

Cited by 43 publications

(35 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consequently, HS seems to be a promising new preservation methodology for fresh and processed food products, but knowledge is still scarce. For instance, the currently available high‐pressure equipment is not the most suitable for this application, as it is specifically designed for food processing at higher pressures than those used for HS …”

Section: Introductionmentioning

confidence: 99%

“…Under these conditions, energy is only required during the compression and decompression phases, thus resulting in HS as a promising quasi-energetically costless alternative to RF. 7 RT/HS has also been shown to inhibit microbial growth in a pressure-dependent manner, with an additional inactivation effect for higher pressures, while physicochemical characteristics of foods, such as color, have also been shown to be well preserved during HS. [8][9][10] Consequently, HS seems to be a promising new preservation methodology for fresh and processed food products, but knowledge is still scarce.…”

Section: Introductionmentioning

confidence: 99%

“…For instance, the currently available high-pressure equipment is not the most suitable for this application, as it is specifically designed for food processing at higher pressures than those used for HS. 7 The aim of this work was therefore to evaluate RT/HS as an alternative to RF/AP for the preservation of minced pork meat, this being the first study that uses a commercial raw minced-meat product. Minced pork meat was stored at naturally variable RT and 100 MPa for 12 and 24 h; microbial counts (total aerobic mesophiles, Enterobacteriaceae, and yeasts and molds), and physicochemical parameters (pH, lipid oxidation, color, and fatty acids composition) were evaluated for all storage conditions.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

et al. 2019

View full text Add to dashboard Cite

Hyperbaric storage (HS) at variable room temperature (RT) has been proposed as an alternative to refrigeration at atmospheric pressure (RF/AP) for food preservation. Little information is available regarding the effect of HS in meat products. In this study the RT/HS effect was evaluated at 100 MPa and variable RT (≈20 °C) for minced meat preservation up to 24 h, initially for one batch. A further two different batches were studied independently. Microbiological and physicochemical parameters were analyzed to assess the feasibility of RT/HS, using storage at RF/AP and variable RT/AP (≈20 °C), for comparison. A post‐hyperbaric storage (post‐HS) was also tested over 4 days at RF/AP. For the first batch the results showed that RT/HS allowed a decrease of the total aerobic mesophile value (P < 0.05) when compared to the initial sample, whereas at RF/AP and RT/AP, values increased to > 6 Log CFU g−1 after 24 h. Similarly, Enterobacteriaceae increased > 1 and > 2 Log CFU g−1 at RF/AP and RT/AP, respectively, while yeasts and molds presented similar and lower overall loads compared to the initial samples for all storage conditions, whereas RT/HS always allowed lower counts to be obtained. Regarding pH, lipid oxidation, and color parameters, RT/HS did not cause significant changes when compared to RF/AP, except after 24 h, where pH increased. The three batches presented similar results, the differences observed being mainly due to the heterogeneity of the samples. RT/HS is a potential quasi‐energetic costless alternative to RF for at least short‐term preservation of minced meat. © 2018 Society of Chemical Industry

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

et al. 2019

View full text Add to dashboard Cite

show abstract

“…In this regard, the development of a novel technology that does not need refrigeration facilities, such as hyperbaric storage at room temperature (HS‐RT), would represent an important event in food in general. HS‐RT consists of the storage of foods in a hydrostatic‐pressure chamber (below 250 MPa) for days or even weeks at room temperature (Fernandes et al ., ; Bermejo‐Prada et al ., ). Thus, food would be preserved under pressure with no temperature control, and the only energy consumption would occur during the initial compression step.…”

Section: Changes Of Chemical Constituents and Nutritional Value In Aqmentioning

confidence: 97%

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

Aubourg¹

2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Among the recent advanced technologies, high-pressure processing (HPP) has emerged as an attractive tool for inactivating microbial populations and endogenous enzymes activity, while retaining the sensory and nutritional properties. This review covers information concerning the research carried out on the changes undergone by the different chemical constituents of aquatic foods as a result of HPP, including modifications produced in nutritional value parameters. Such description includes changes produced just after the HPP as well as those resulting from a combination of HPP and further storage (i.e. refrigerated and frozen storages) or processing (thermal treatment, ready-to-eat products elaboration, etc.) corresponding to common commercial procedures employed nowadays by the food industry. The impact of constituent modifications on the formation of molecules related to quality parameters is also reviewed. Finally, the needs for complementary research on constituent changes by HPP and the possibilities for widening the application of this advanced technology are discussed.

show abstract

“…Since 2012, an increasing number of studies regarding hyperbaric storage (HS) as a new food preservation methodology have been published (Bermejo‐Prada et al , ). Among them, fruit juices (Bermejo‐Prada & Otero, ; Lemos et al , ), ready‐to‐eat meals (Moreira et al , ), whey cheese (Duarte et al , ), sliced cooked ham (Fernandes et al , ), raw bovine meat (Freitas et al , ), raw pork meat (Fernandes et al , ), hake loins (Otero et al , ) were successfully stored under pressure at different storage conditions (pressure level/temperature) over different periods of time.…”

Section: Introductionmentioning

confidence: 99%

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

Santos

Delgadillo

Saraiva

2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Hyperbaric storage (HS) was evaluated as a new food preservation methodology at room temperature (RT) for beef and pork meat, both minced and in pieces, and compared to refrigeration (RF) storage. The meat samples were stored at 50, 75 and 100 MPa and variable RT up to 60 days. HS at 75 and 100 MPa could not only inhibit microbial growth but also inactivate microorganisms. Regarding physicochemical analyses, an overall equal to better pH maintenance in HS samples was achieved, and similar colour differences between HS and RF were observed. Generally, similarities in moisture content and drip loss between HS (mostly 75 and 100 MPa) and RF were detected (tendency for lower values in the former and higher values in the latter for the higher pressure level). Protein solubility revealed a decrease of sarcoplasmic protein values during storage with a pressure level dependency in some samples.

show abstract

Industrial viability of the hyperbaric method to store perishable foods at room temperature

Cited by 43 publications

References 23 publications

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

Contact Info

Product

Resources

About