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Type: Artigo
Title: Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol
Author: Coutinho de Oliveira, Thales Leandro
Silva Haddad, Gabriela de Barros
Souza Ramos, Alcineia de Lemos
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
Cristianini, Marcelo
Abstract: The purpose of this paper is to evaluate the optimization of high hydrostatic pressure (HHP) processing for the microbial inactivation on low-sodium sliced vacuum-packaged turkey breast supplemented with a natural antimicrobial compound (carvacrol). A response surface methodology was used to model and describe the effects of different pressures (200-650MPa) and holding times (30-300s) during HHP processing of low-salt ready-to-eat turkey breast supplemented with 200mg/kg of carvacrol on survival of the target pathogen (Listeria sp.) and spoilage microflora and on the quality attributes, including pH, syneresis, CIE color and lipid oxidation. The HHP parameters influenced (p<0.05) the lethality rates and syneresis but did not affect the pH values and lipid oxidation of the products evaluated. According to the required performance criteria for Listeria post-lethality treatment, a treatment at 600MPa/180s (at 25 degrees C) appears to be suitable for the studied low-sodium product. The HHP bacterial inactivation effects can notably be potentiated via the presence of carvacrol, and is useful at sensory acceptable sub-inhibitory levels. This study shows that combined HHP plus additives may produce similar safety and shelf-life extension effects with mild HHP treatments, creating a global increase in the quality of HHP-processed food in addition to reducing costs on equipment maintenance and increasing industry productivity
Subject: Listeria
Country: Reino Unido
Editor: Emerald
Rights: Fechado
Identifier DOI: 10.1108/BFJ-10-2018-0646
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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