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Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat
Author(s) -
Santos Mauro D,
Castro Rodolfo,
Delgadillo Ivonne,
Saraiva Jorge A
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10083
Subject(s) - food science , raw meat , lipid oxidation , chemistry , shelf life , cold storage , food preservation , longissimus dorsi , zoology , horticulture , biology , antioxidant , biochemistry
Abstract BACKGROUND This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room‐like temperature (75 MPa/25 °C) and HS at cold temperatures (60 MPa/10 °C) for up to 60 days, being both compared to refrigeration (RF, 4 °C). RESULTS HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf‐life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60 th day, reaching in some cases values < 1.00 log CFU g −1 . Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 °C and 75 MPa/25 °C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 °C, mainly in bovine minced meat. Overall, colour Δ E * did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 °C and 75 MPa/25 °C, respectively, compared to 0.895 ± 0.084 μg MDA g −1 in PP samples at the 30 th day). CONCLUSION Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. © 2019 Society of Chemical Industry