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

Abstract

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.

Alternative Methods of Technological Processing To reduce Salt in Meat Products

“…Обработки под высоким давлением -это тепловой метод сохранения продукции, который инактивирует вегетативные формы патогенных микроорганизмов с помощью давления, а не температуры. Для этого используют давление около 400-600 МПа и умерен-ные температуры процесса (<45 °С), что позволяет обеспечить минимальное воздействие на вкус, кон-систенцию, внешний вид и пищевую ценность [13,14]. Данный эффект достигается в результате изменения функциональных свойств белков, таких как погло-щение и удержание воды, улучшение эмульгирующей способности и растворимости миофибриллярных белков [15].…”

“…High pressure processing is a thermal method of product preservation, which inactivates the vegetative forms of pathogenic microorganisms by pressure and not by temperature. To this end, a pressure of 400-600 MPa and moderate process temperatures (<45 °С) are used, which ensures a minimal impact on taste, consistency, appearance and nutritive value [13,14]. This effect is achieved as a result of changes in the protein functional properties, such as water absorption and retention, an improvement in emulsifying capacity and myofibrillar protein solubility [15].…”

Alternatives to reduce sodium in processed foods and the potential of high pressure technology

“…For some time, the meat industry has used the high hydrostatic pressure to improve their products (Vercammen et al, 2011). Its use in meat confers microbiological stability and changes in the functional properties of proteins, such as absorption and water retention, improving emulsifying ability, and solubilizing myofibrillar proteins (Iwasaki et al, 2006).…”

MODELAGEM DO CRESCIMENTO DE BACTÉRIAS ÁCIDO LÁCTICAS DURANTE A VIDA DE PRATELEIRA DE PRESUNTO COZIDO FATIADO EMBALADO A VÁCUO TRATADO COM EXTRATO SUPERCRÍTICO DE Rosmarinus officinalis.

“…Essas bactérias encontradas no presunto cozido fatiado embalado a vácuo são responsáveis pela sua deterioração e consequente redução da sua vida de prateleira (VERCAMMEN et al, 2011). O uso de modelos matemáticos capazes de predizer o crescimento microbiano ao longo do armazenamento do presunto cozido fatiado embalado à vácuo é uma ferramenta importante para avaliar a influência da adição do extrato natural obtido do alecrim no aprimoramento da vida de prateleira desse produto.…”