Hyperbaric storage at variable room temperature a new preservation methodology for minced meat compared to refrigeration
- Autores: Pedro A. R. Fernandes, Sílvia A. Moreira, Mauro D. Santos, Ricardo V. Duarte, Diana I. Santos, Rita S Inácio, Susana P Alves, Rui J. B. Bessa, Ivonne Delgadillo, Jorge A. Saraiva
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 7, 2019, págs. 3276-3282
- Idioma: inglés
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Resumen
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
