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.
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dig-ictan-es-10261-820662017-01-09T12:21:28Z The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio Vaudagna, S. R. González, Claudia B. Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz Martínez, Pedro D. 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. This work has been supported by the “National Plan of Spanish I+D+I MEC” through the project CSD2007-00045 MALTA CONSOLIDER-INGENIO 2010 and to the Madrid Community through the project QUIMAPRES S2009/PPQ-1551. B. Peer Reviewed 2013-09-16T08:42:36Z 2013-09-16T08:42:36Z 2012 2013-09-16T08:42:37Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.meatsci.2012.06.002 issn: 0309-1740 Meat Science 92: 575- 581 (2012) http://hdl.handle.net/10261/82066 10.1016/j.meatsci.2012.06.002 en none Elsevier |
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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. |
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artículo |
| author |
Vaudagna, S. R. González, Claudia B. Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz Martínez, Pedro D. |
| spellingShingle |
Vaudagna, S. R. González, Claudia B. Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz Martínez, Pedro D. The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| author_facet |
Vaudagna, S. R. González, Claudia B. Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz Martínez, Pedro D. |
| author_sort |
Vaudagna, S. R. |
| title |
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_short |
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_full |
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_fullStr |
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_full_unstemmed |
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_sort |
effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| publisher |
Elsevier |
| publishDate |
2012 |
| url |
http://hdl.handle.net/10261/82066 |
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