Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

Ogihara, Hirokazu; Suzuki, Hodaka; Michishita, Masaki; Hatakeyama, Hitoshi; Okada, Yumiko

doi:10.1155/2017/7835714

Cited by 8 publications

(3 citation statements)

References 9 publications

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“…Cooked chicken breast subjected to HP at 600 MPa for 2 min at 20 o C resulted in a decrease of Listeria monocytogenes by a 3.3 log reduction (Patterson, Mackle & Linton, 2011). High pressure treatment of beef liver at 400 and 500 MPa for 10-30 min at 25 o C reduced bacteria IJFS April 2021 Volume 10 pages 248-281 by more than 3.0 log, however, the samples subjected to a lower pressure resulted in insufficient microbial reduction for safe consumption (Ogihara et al, 2017). Generally, a higher level of pressure and treatment time led to higher cell reductions (Patterson et al, 2011).…”

Section: Meat and Meat Productsmentioning

confidence: 99%

“…The tenderization of meat has also been attributed to the enhanced activity of the enzymes, cathepsins and calpains (Simonin, Duranton & de Lamballerie, 2012). HP treatment (200-500 MPa, 10-30 min at 25 o C) of beef liver increased the swelling of mitochondria and decreased rough endoplasmic reticula in hepatocytes, and the occurrence of such changes might be related to the modification of texture in the treated beef liver (Ogihara, Suzuki, Michishita, Hatakeyama & Okada, 2017). Banerjee et al (2017) reported that the high pressure treatment of mutton patties at 200 and 400 MPa for 10 min significantly reduced hardness, gumminess and chewiness as compared to control and irradiated (1-3 kGy) products.…”

Section: Meat and Meat Productsmentioning

confidence: 99%

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Applications of High Pressure Technology in Food Processing

Pou

2021

IJFS

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Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.

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Section: Meat and Meat Productsmentioning

confidence: 99%

Section: Meat and Meat Productsmentioning

confidence: 99%

Applications of High Pressure Technology in Food Processing

Pou

2021

IJFS

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“…High pressure processing (HPP) has attracted considerable attention because of the increasing consumer demand for fresh-like, minimally processed, and microbiologically safe food products [3]. HPP can reduce adverse impact on color, texture, and flavor of food products and possibly inactivate foodborne pathogens and spoilage microorganisms [4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

Jiang

Ramaswamy

et al. 2018

Journal of Food Quality

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Effect of high pressure (HP) treatment (200–600 MPa; 0–20 min) on quality of fresh-cut carrot slices was evaluated after presoaking in selected calcium salt solutions (1% calcium chloride, 1% calcium lactate, 1% calcium gluconate, and distilled water as control) for one hour. Results showed that calcium chloride (CaCl2) solution pretreatment was most effective for preserving the hardness of carrot slices at 400 and 600 MPa and this treatment also resulted in the least amount of color change in carrots, followed by calcium lactate, gluconate, and control pretreatments. The average sensory evaluation scores during 9 days of refrigerated storage at 4°C in control, CaCl2, calcium lactate, and calcium gluconate presoaking treatments followed by HP treatment were 6.4 ± 0.5, 8.0 ± 0.5, 7.8 ± 0.4, and 7.6 ± 0.3, respectively, on a zero to 9 scale for quality.

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Physical Methods for the Decontamination of Meat Surfaces

Albert

Braun

Saffaf

et al. 2021

Curr Clin Micro Rpt

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Purpose of Review The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance. Recent Findings It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for. Summary In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.

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Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

Cited by 8 publications

References 9 publications

Applications of High Pressure Technology in Food Processing

Applications of High Pressure Technology in Food Processing

High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

Physical Methods for the Decontamination of Meat Surfaces

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