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Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration
Author(s) -
Fernandes Pedro AR,
Moreira Sílvia A,
Santos Mauro D,
Duarte Ricardo V,
Santos Diana I,
Inácio Rita S,
Alves Susana P,
Bessa Rui JB,
Delgadillo Ivonne,
Saraiva Jorge A
Publication year - 2019
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.9540
Subject(s) - mesophile , chemistry , food science , lipid oxidation , cold storage , zoology , biology , biochemistry , horticulture , genetics , bacteria , antioxidant
Hyperbaric storage (HS) at variable room temperature (RT) has been proposed as an alternative to refrigeration at atmospheric pressure (RF/AP) for food preservation. Little information is available regarding the effect of HS in meat products. In this study the RT/HS effect was evaluated at 100 MPa and variable RT (≈20 °C) for minced meat preservation up to 24 h, initially for one batch. A further two different batches were studied independently. Microbiological and physicochemical parameters were analyzed to assess the feasibility of RT/HS, using storage at RF/AP and variable RT/AP (≈20 °C), for comparison. A post‐hyperbaric storage (post‐HS) was also tested over 4 days at RF/AP. For the first batch the results showed that RT/HS allowed a decrease of the total aerobic mesophile value (P  < 0.05 ) when compared to the initial sample, whereas at RF/AP and RT/AP, values increased to > 6 Log CFU g −1 after 24 h. Similarly, Enterobacteriaceae increased > 1 and > 2 Log CFU g −1 at RF/AP and RT/AP, respectively, while yeasts and molds presented similar and lower overall loads compared to the initial samples for all storage conditions, whereas RT/HS always allowed lower counts to be obtained. Regarding pH, lipid oxidation, and color parameters, RT/HS did not cause significant changes when compared to RF/AP, except after 24 h, where pH increased. The three batches presented similar results, the differences observed being mainly due to the heterogeneity of the samples. RT/HS is a potential quasi ‐energetic costless alternative to RF for at least short‐term preservation of minced meat. © 2018 Society of Chemical Industry

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