Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

This study analyzed the effects of high hydrostatic pressure (HHP) and composition of the pre-treatment immersion step, on quality attributes (color and lipid oxidation) and shelf life based on microbial counts of a beef product, during cold storage at 0 °C. Meat slices were immersed in a preservati...

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Autores principales: Giménez, María Belén, Graiver, Natalia Gisel, Califano, Alicia Noemí, Zaritzky, Noemí Elisabet
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Ciencias Exactas
Ingeniería
Beef
High hydrostatic pressure
Lipid oxidation
Salt pre-treatment
Microbial growth
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/87704
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-87704
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Ingeniería
Beef
High hydrostatic pressure
Lipid oxidation
Salt pre-treatment
Microbial growth
spellingShingle Ciencias Exactas
Ingeniería
Beef
High hydrostatic pressure
Lipid oxidation
Salt pre-treatment
Microbial growth
Giménez, María Belén
Graiver, Natalia Gisel
Califano, Alicia Noemí
Zaritzky, Noemí Elisabet
Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
topic_facet Ciencias Exactas
Ingeniería
Beef
High hydrostatic pressure
Lipid oxidation
Salt pre-treatment
Microbial growth
description This study analyzed the effects of high hydrostatic pressure (HHP) and composition of the pre-treatment immersion step, on quality attributes (color and lipid oxidation) and shelf life based on microbial counts of a beef product, during cold storage at 0 °C. Meat slices were immersed in a preservative solution containing sodium nitrite, ascorbic acid, and two different concentrations of NaCl (30 and 60 g/L); HHP of 400 and 600 MPa were applied. Results were compared with those of an untreated beef control. Color parameters of the HHP-treated beef were visually acceptable (a* > 14) in all tested cases, although they were affected by NaCl concentration and the applied pressure. HHP increased TBARS index, observing higher values at 600 than at 400 MPa; samples immersed in the solution containing 30 g/L NaCl presented higher TBARS values. However, in all cases, they remained below the detection limit of rancid meat products (<1 mg MDA/kg). Beef samples immersed in the solution with the highest concentration of NaCl (60 g/L) and subjected to 400 or 600 MPa maintained their microbial stability over 5 and 6 weeks, respectively, at 0 °C; these shelf life values were higher than those observed in the samples treated with 30 g/L NaCl.
format Articulo
Articulo
author Giménez, María Belén
Graiver, Natalia Gisel
Califano, Alicia Noemí
Zaritzky, Noemí Elisabet
author_facet Giménez, María Belén
Graiver, Natalia Gisel
Califano, Alicia Noemí
Zaritzky, Noemí Elisabet
author_sort Giménez, María Belén
title Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
title_short Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
title_full Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
title_fullStr Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
title_full_unstemmed Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
title_sort quality attributes and shelf life of high-pressure preserved beef as affected by pre-treatment conditions
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/87704
work_keys_str_mv AT gimenezmariabelen qualityattributesandshelflifeofhighpressurepreservedbeefasaffectedbypretreatmentconditions
AT graivernataliagisel qualityattributesandshelflifeofhighpressurepreservedbeefasaffectedbypretreatmentconditions
AT califanoalicianoemi qualityattributesandshelflifeofhighpressurepreservedbeefasaffectedbypretreatmentconditions
AT zaritzkynoemielisabet qualityattributesandshelflifeofhighpressurepreservedbeefasaffectedbypretreatmentconditions
bdutipo_str Repositorios
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