Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

Campus, Marco; Flores, Mónica; Martínez, Antonio; Toldrá, Fidel

doi:10.1016/j.meatsci.2008.05.011

Cited by 105 publications

(66 citation statements)

References 41 publications

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“…Marcos et al [103] found no differences in TBARS values in pressurized fermented sausages at 400 MPa, indicating that most of the lipid oxidation had already occurred during ripening. This agrees with the results of Campus et al [20], showing no differences in TBARS values among samples of pressurized dry-cured loin (400 MPa, 10 min, 20°C) after 45 days of vacuum storage. The oxidation of lipids is a key event for the development of aroma compounds in drycured products [146].…”

Section: Effect Of Hpp On Lipid Oxidationsupporting

confidence: 93%

“…However, Serra et al [134,135] only reported higher lightness in several muscles of dry-cured ham, while Marcos et al [103] found no effect on colour after pressure treatment at 400 MPa of low acid fermented sausages. Campus et al [20] reported changes during the storage of pressurized dry-cured loin under vacuum at refrigerated temperatures. The a* and L* values showed a significant reduction after 2 days of storage in all treatments, except at 300 MPa, and the a* values were maintained during the storage time.…”

Section: Effect Of Hpp On Colourmentioning

confidence: 99%

“…The authors also measured the activity of these enzymes in crude extracts to determine the effect of pressure on the enzyme itself and reported that all the measured enzymes lost activity as the pressure was increased; cathepsins B and L decreased gradually with increasing pressure. In dry-cured meat products, in which breakdown of the lysosomal membrane has supposedly already taken place as a consequence of the pH decrease during post-mortem metabolism, Campus et al [20] observed reduced activity of cathepsins B and L at pressure of 400 MPa, along with the loss of activity of other enzymes (aminopeptidases and dipeptidylpeptidases).…”

Section: Effect Of Hpp On Endogenous Enzymes Related To Qualitymentioning

confidence: 99%

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High Pressure Processing of Meat, Meat Products and Seafood

2010

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High pressure processing (HPP) allows the decontamination of foods with minimal impact on their nutritional and sensory features. The use of HPP to reduce microbial loads has shown great potential in the meat, poultry and seafood industry. HPP has proven to be a promising technology, and industrial HPP applications have grown rapidly, especially in the stabilization of readyto-eat meats and cured products, satisfying the demands of regulatory agencies such as the United States Department of Agriculture-Food Safety and Inspection Services (USDA-FSIS). HPP has been investigated for a wide range of operations including non-thermal decontamination of acid foods, combined pressure-heating treatments to inactivate pathogenic bacteria, pressure-supported freezing and -thawing, texturization and the removal of meat from shellfish and crustaceans. Research has also been conducted on the impact of the technology on quality features. Processing-dependent changes in muscle foods include changes in colour, texture and water-holding capacity, with endogenous enzymes playing a major role in the phenomena. This review summarizes the current approaches to the use of high hydrostatic pressure processing, focusing mainly on meat, meat products and seafood. Recent findings on the microbiological, chemical and molecular aspects of HPP technology, along with commercial and research applications, are also described.

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Section: Effect Of Hpp On Lipid Oxidationsupporting

confidence: 93%

Section: Effect Of Hpp On Colourmentioning

confidence: 99%

Section: Effect Of Hpp On Endogenous Enzymes Related To Qualitymentioning

confidence: 99%

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High Pressure Processing of Meat, Meat Products and Seafood

2010

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“…One can propose that oxidative reactions in meat begin to prevail at higher pressure levels (>300 MPa) and auto-reducing metabolism from NO-metMb to NO-Mb may no longer occur (Walters et al, 1967). Some literature has addressed the color changes of pressure treated meat products (>300 MPa) and supports this suggestion (Andres et al, 2004;Campus et al, 2008). Ultimately, this work represents that pressure alone is not appropriate to develop the typical cured color shown in thermal treated cured meat.…”

Section: High Pressure Levelsmentioning

confidence: 87%

Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates

Hong¹,

Kim²,

Chun³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study investigated the effects of high pressure with or without thermal treatment on the cured color development and residual nitrite contents of model meat systems (pork, NaCl and sodium nitrite). At low nitrite levels (≤50 µg/g), 200 MPa of pressure alone (P) did not develop the cured meat color (p>0.05). Thermal treatment (T) showed curing pigmentation (higher CIE L* and CIE a*), and the impacts were more effective when pressure was combined with thermal treatment (PT). In contrast, nitrite levels did not contribute to the cured meat color when ≥200 µg/g of nitrite was added to the meat. At high nitrite levels, although the typical cured color that is induced by thermal treatment did not present by pressure alone, the PT treatment still showed a pinker color with low residual nitrite content compared to the T treatment. The higher the pressure level (300 MPa), the greater the cured meat pigmentation with lower residual nitrite. Therefore, the present study demonstrates the possible application of high pressure, both for cured pigmentation and reducing residual nitrite, respective to typical thermal treatments.

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“…Thus, for quality assurance purposes it is important to assess the changes that can be induced by HPT or cold storage. To this end different techniques have been used to characterize the changes brought about in meat products during cold storage or HPT, such as Differential Scanning Calorimetry (DSC) (Zhu, LeBail, Chapleau, Ramaswamy, & de Lamballerie-Anton, 2004), chemical analysis such as the determination of lipid and protein oxidation (Cava, Ladero, González, Carrasco, & Ramírez, 2009), physicochemical and volatile compound analysis (Campus, Flores, Martínez, & Toldrá, 2008;, microbiological analysis or sensory and instrumental texture analysis (Mor-Mur & Yuste, 2003;. Using the aforementioned techniques implies the destruction of the sample, which prevents its use in automated on-line applications for industrial purposes.…”

Section: Introductionmentioning

confidence: 99%

Caracterización de la calidad de productos cárnicos crudo-curados mediante ultrasonidos de señal.

Jiménez¹

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las condiciones adecuadas para su aceptación como Tesis Doctoral, por lo que AUTORIZAN:A la interesada a su presentación en el Departamento AGRADECIMIENTOSDeseo manifestar mi agradecimiento a todas aquellas personas e instituciones que colaboraron de alguna forma en el desarrollo del presente trabajo:A la Universidad Politécnica de Valencia y al Departamento de Tecnología de Alimentos, porque la presente Tesis Doctoral se desarrolló dentro de sus instalaciones.A todos los integrantes del grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA). A su director el Doctor Antonio Mulet Pons.A los directores de este trabajo, el Doctor José Javier Benedito Fort y el Doctor José Vicente García Pérez. Porque el elevado compromiso que tienen con su propio trabajo ha resultado ser mi mayor reto, pero también mi mayor logro. Porque todo lo que me han enseñado y que he aprendido de ustedes no sólo ha sido en el ámbito laboral, sino también en el aspecto personal. Gracias.Al Ministerio de Economía y Competitividad del Gobierno de España, por aportar los recursos necesarios para llevar a cabo esta investigación (FPI 2008-BES-2008 Proyecto AGL 2007-65923-C02-02; Proyecto RTA 2010-00029-C04-02; Estancias breves para el Investigador en Formación. FPI-2011).A todo el personal de Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos de la Facultad de Veterinaria de la Universidad de Extremadura (España) por su disposición y colaboración.Al Doctor Tomás Gómez Álvarez-Arenas del grupo de investigación UMEDIA (Ultrasound for Medical and Industrial Applications), CSIC; en Madrid (España) por su disposición y colaboración.I would like to express my gratitude to the Food Physics Group, of the School of Food Science and Nutrition at the University of Leeds (United Kingdom); especially to Professor Malcolm J. W. Povey, head of the research group, and to my supervisor Doctor Nicholas J. Watson. Thank you for the technical assistance, the scientific explanations, continuous support and for conversations; thank you as well for the good moments and coffee/tea time with British biscuits.A la Vicedirectora de la Escuela Oficial de Idiomas de Valencia, Catedrática Liv Ingrid Ostbye Roggen y al Profesor Juan Miguel Muñoz Olmos por toda su ayuda, afecto y cuidados, porque el estar lejos de casa resulta muchas veces difícil, pero personas como ustedes hacen que uno se sienta protegido y acompañado, por hacer que su casa sea mi segundo hogar. Gracias.A todos los que de alguna manera han contribuido y me han acompañado durante cada uno de los días de este largo y hermoso camino, haciéndolo fácil de recorrer. Aquellos con los que comencé esta aventura, los que aún están y los que ya se han ido, pero que aún siguen en la distancia desde cualquier parte del mundo. Resulta difícil colocar nombres, pero quiero agradecer a todos y cada uno de ustedes por compartir conmigo las alegrías y tristezas, las sonrisas y lágrimas, los problemas y sus soluciones, los obstáculos y facilidades, las adversidades y fortunas...

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Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

Cited by 105 publications

References 41 publications

High Pressure Processing of Meat, Meat Products and Seafood

High Pressure Processing of Meat, Meat Products and Seafood

Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates

Caracterización de la calidad de productos cárnicos crudo-curados mediante ultrasonidos de señal.

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