Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

Abstract

Half pieces of vacuum‐packaged traditional chorizos with different characteristics from Spain and Portugal were treated by high hydrostatic pressure (HHP) in order to increase their stability during storage. Microbiological, physical‐chemical, oxidative, and sensory changes were evaluated during the storage at 4°C and 20°C for 180 days. HHP was effective for the reduction of microorganisms’ counts. In both chorizos, instrumental color was modified after HHP. Lipid oxidation was not modified by HHP, although at day 180, it was higher in chorizos stored at 20°C than at 4°C. The sensory analysis showed that the storage at 20°C and HHP could affect some important sensory parameters, although HHP could reduce the appearance of unpleasant odors. Despite all, HHP was effective to improve the microbial safety in traditional chorizo although a reduction of quality was noticed; however, the changes were less intense than the effect of temperature of storage. Practical applications Chorizo is a traditional dry‐fermented sausage, produced mainly by artisanal practices which differ in each region. Chorizos are generally considered as microbiologically safe products. However, in cases of initial contamination of the raw materials, the safety of these products can become compromised. Additionally, packaged dry‐cured sausages require long shelf life, and although they are normally stored at refrigeration temperatures; sometimes they are preserved at room temperatures. The application of hydrostatic high pressure could increase the safety of dry‐cured meat products even when they are stored at room temperature. Initial characteristics of each type of chorizo could determine their technological behavior during processing or during storage at different conditions.

New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo

“…In our study, the pH was over that usual range. The fat and protein content and the fatty acid profile were in line with results from previous studies [13].…”

“…However, most studies on Iberian chorizo have been performed on products with a w and pH within the usual ranges. The only study available on high a w and pH Iberian chorizo was not performed on sliced chorizo but on whole and half pieces, and showed that HPP increased the initial counts of mesophilic aerobic bacteria and lactic acid bacteria, challenging the feasibility of HPP to reduce the total microbial counts [13]. The increasing importance of sliced chorizo and the additional steps involved (casing removal, slicing and packaging) that favor quality loss and contamination with ubiquitous pathogens make it necessary to research the convenience of HPP to control the microbial counts in sliced chorizo with high a w and pH.…”

“…counts than when under refrigeration [6,14]. Despite the potential safety concerns, little information on the effect of storage temperature on chorizo with high a w and pH is available [13], and there is no information for those chorizos as sliced products.…”

High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture

“…2. The initial pH at day 0 in DFS without starter culture added and without HPP (A-INP), was 6.0 ± 0.1, which is in agreement with results from previous studies with south European DFS (Juárez-Castelán et al, 2019;Martín et al, 2021;Rodríguez-González, Fonseca, Centeno, & Carballo, 2020). The pH drop was more pronounced initially in sausages with starter (p < 0.05), similar to what Latorre-Moratalla et al ( 2007) found.…”

High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature

“…These results partially match previous results, which reported lower counts for the mesophilic bacteria and molds and yeast using 20°C than at 4°C for 120day storage in Cebo loin (Cava et al, 2021). Although there is no previous information about the effect of the storage temperature on the LAB in loin, the results (Tables 3 and 4) are generally in line with those reported in chorizo, with lower counts after storage at 20°C than at 4°C (Carrapiso et al, 2023;Martin et al, 2021;Trejo et al, 2021). The lower counts at 20°C than at 4°C in those microorganisms also matches the results for the L. monocytogenes counts in Cebo loin (Cava et al, 2021) and other dry-cured Iberian products (Cava et al, 2020(Cava et al, , 2021.…”