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 |
| Published: |
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 |
| Summary: | 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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