Publicação
Hyperbaric storage of meat products at room temperature
| Resumo: | Hyperbaric storage (HS) is a preservation methodology of food products in which pressure is used as a determining factor in spoilage inhibition. With this new preservation methodology significant energy saving might be achieved, namely when the storage occurs at room temperature (RT). As such, the objective of this study focused on the evaluation of HS as an alternative to refrigeration for sliced cooked ham and minced pork meat preservation by using different combinations of pressures (0.1-150 MPa), temperatures (4-37 ºC) and storage times (4-24 h). In general, it was observed an increase of the microbial counts of at least 1 Log CFU/g for both sliced cooked ham and minced pork meat stored at RT and 0.1 MPa whereas under refrigeration the counts remained equal or slightly higher than before storage. On the other hand, the samples stored under HS conditions presented equal or lower counts than the initial samples, regardless of the storage temperature employed. Nevertheless, a storage pressure of at least 50 MPa is required in order to inhibit microbial growth similarly to refrigeration. In the case of sliced cooked ham, no significant differences were observed between the different storage conditions and the initial samples concerning physicochemical parameters analysed (pH, water holding capacity, lipid oxidation and colour) whereas for minced pork meat HS inhibited lipid oxidation when compared to the storage at 0.1 MPa at the same temperature. Therefore, HS shows to be effective in preventing meat products ham spoilage, by microbial growth inhibition, as or more efficiently than refrigeration, depending on the storage pressure used. As such, these results points towards the use of HS as an efficient alternative to refrigeration in meat products preservation. |
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| Autores principais: | Fernandes, Pedro António Rodrigues |
| Assunto: | Biotecnologia alimentar Conservação dos alimentos - Alta pressão |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Aveiro |
| Idioma: | inglês |
| Origem: | RIA - Repositório Institucional da Universidade de Aveiro |
| Resumo: | Hyperbaric storage (HS) is a preservation methodology of food products in which pressure is used as a determining factor in spoilage inhibition. With this new preservation methodology significant energy saving might be achieved, namely when the storage occurs at room temperature (RT). As such, the objective of this study focused on the evaluation of HS as an alternative to refrigeration for sliced cooked ham and minced pork meat preservation by using different combinations of pressures (0.1-150 MPa), temperatures (4-37 ºC) and storage times (4-24 h). In general, it was observed an increase of the microbial counts of at least 1 Log CFU/g for both sliced cooked ham and minced pork meat stored at RT and 0.1 MPa whereas under refrigeration the counts remained equal or slightly higher than before storage. On the other hand, the samples stored under HS conditions presented equal or lower counts than the initial samples, regardless of the storage temperature employed. Nevertheless, a storage pressure of at least 50 MPa is required in order to inhibit microbial growth similarly to refrigeration. In the case of sliced cooked ham, no significant differences were observed between the different storage conditions and the initial samples concerning physicochemical parameters analysed (pH, water holding capacity, lipid oxidation and colour) whereas for minced pork meat HS inhibited lipid oxidation when compared to the storage at 0.1 MPa at the same temperature. Therefore, HS shows to be effective in preventing meat products ham spoilage, by microbial growth inhibition, as or more efficiently than refrigeration, depending on the storage pressure used. As such, these results points towards the use of HS as an efficient alternative to refrigeration in meat products preservation. |
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