Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
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 treat...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2020
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/7017 https://www.sciencedirect.com/science/article/pii/S0023643819312150 https://doi.org/10.1016/j.lwt.2019.108873 |
| _version_ | 1855035782293618688 |
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| author | Cap, Mariana Fleitas Paredes, Paola Fernandez, Diego Ismael Mozgovoj, Marina Valeria Vaudagna, Sergio Ramon Rodriguez, Anabel |
| author_browse | Cap, Mariana Fernandez, Diego Ismael Fleitas Paredes, Paola Mozgovoj, Marina Valeria Rodriguez, Anabel Vaudagna, Sergio Ramon |
| author_facet | Cap, Mariana Fleitas Paredes, Paola Fernandez, Diego Ismael Mozgovoj, Marina Valeria Vaudagna, Sergio Ramon Rodriguez, Anabel |
| author_sort | Cap, Mariana |
| collection | INTA Digital |
| description | 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA7017 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| record_format | dspace |
| spelling | INTA70172020-04-01T12:01:22Z Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast Cap, Mariana Fleitas Paredes, Paola Fernandez, Diego Ismael Mozgovoj, Marina Valeria Vaudagna, Sergio Ramon Rodriguez, Anabel Salmonella Pollo Carne de Pollo Presión Hidrostática Calidad Chickens Chicken Meat Hydrostatic Pressure Quality Salmonella spp Pechuga de Pollo Congelada Alta Presión Hidrostática Frozen Chicken Breast High Hydrostatic Pressure Quality Properties 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. Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Fleitas Paredes, Paola. Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil: Fernandez, Diego Ismael. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. 2020-04-01T11:45:09Z 2020-04-01T11:45:09Z 2019-11-21 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7017 https://www.sciencedirect.com/science/article/pii/S0023643819312150 0023-6438 https://doi.org/10.1016/j.lwt.2019.108873 eng info:eu-repo/semantics/restrictedAccess application/pdf Food Science and Technology 118 :108873 (2020) |
| spellingShingle | Salmonella Pollo Carne de Pollo Presión Hidrostática Calidad Chickens Chicken Meat Hydrostatic Pressure Quality Salmonella spp Pechuga de Pollo Congelada Alta Presión Hidrostática Frozen Chicken Breast High Hydrostatic Pressure Quality Properties Cap, Mariana Fleitas Paredes, Paola Fernandez, Diego Ismael Mozgovoj, Marina Valeria Vaudagna, Sergio Ramon Rodriguez, Anabel Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast |
| title | Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast |
| title_full | Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast |
| title_fullStr | Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast |
| title_full_unstemmed | Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast |
| title_short | Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast |
| title_sort | effect of high hydrostatic pressure on salmonella spp inactivation and meat quality of frozen chicken breast |
| topic | Salmonella Pollo Carne de Pollo Presión Hidrostática Calidad Chickens Chicken Meat Hydrostatic Pressure Quality Salmonella spp Pechuga de Pollo Congelada Alta Presión Hidrostática Frozen Chicken Breast High Hydrostatic Pressure Quality Properties |
| url | http://hdl.handle.net/20.500.12123/7017 https://www.sciencedirect.com/science/article/pii/S0023643819312150 https://doi.org/10.1016/j.lwt.2019.108873 |
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