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Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
Abstract
The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality
[ver mas...]
The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality parameters, an extension of shelf life is expected with both treatments, as counts of indigenous microbiota were below the detectable level (<2 logs CFU/g). However, chromatic parameters and texture profile of the fillets treated with HHP suffered significant changes. Even so, the treatment of 500 MPa for 1 min was more effective at preserving chromatic parameters than treatment of 400 MPa for 5 min. The texture profile between fillets treated was not significantly different.
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![Thumbnail](/xmlui/bitstream/handle/20.500.12123/7017/1-s2.0-S0023643819X00171-cov150h.gif?sequence=3&isAllowed=y)
Author
Cap, Mariana;
Fleitas Paredes, Paola;
Fernandez, Diego Ismael;
Mozgovoj, Marina Valeria;
Vaudagna, Sergio Ramon;
Rodriguez, Anabel;
Fuente
Food Science and Technology 118 :108873 (2020)
Date
2019-11-21
ISSN
0023-6438
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Derechos de acceso
Restringido
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