The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at -30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650. MPa and the time increment from 1 to 5. min at 400. MPa increased L* and b* a* decreased only with 650. MPa for 5. min at 20 °C. The prior freezing of the carpaccio and the HHP at -30 °C minimized the effect of the HHP on the color and did not change the shear force, but increased expressible moisture as compared to the untreated carpaccio. HHP at 20 °C was more effective in reducing the counts of microorganisms (aerobic total count at 30 °C, Enterobacteriaceae, psychrotrophs viable at 6.5 °C and lactic acid bacteria) than HHP at -30. o C. With HHP at 20 °C, we observed a significant effect of pressure and time on the reduction of the counts. © 2012 Elsevier Ltd.
| Main Authors: | , , , , , |
|---|---|
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2012
|
| Online Access: | http://hdl.handle.net/10261/82066 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at -30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650. MPa and the time increment from 1 to 5. min at 400. MPa increased L* and b* a* decreased only with 650. MPa for 5. min at 20 °C. The prior freezing of the carpaccio and the HHP at -30 °C minimized the effect of the HHP on the color and did not change the shear force, but increased expressible moisture as compared to the untreated carpaccio. HHP at 20 °C was more effective in reducing the counts of microorganisms (aerobic total count at 30 °C, Enterobacteriaceae, psychrotrophs viable at 6.5 °C and lactic acid bacteria) than HHP at -30. o C. With HHP at 20 °C, we observed a significant effect of pressure and time on the reduction of the counts. © 2012 Elsevier Ltd. |
|---|