Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

Fernandes, Pedro Alexandrino; Moreira, Sílvia A.; Duarte, Ricardo V.; Santos, Diana I.; Queirós, Rui P.; Fidalgo, Liliana G.; Santos, Mauro D.; Saraiva, Jorge A.

doi:10.1016/j.fbp.2015.05.004

Cited by 27 publications

(20 citation statements)

References 25 publications

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“…Generally, the results are in agreement with those described for sliced cooked ham stored under HS conditions where the low storage pressures applied did not affect the oxidative stability when compared to samples stored under RF/AP . Data in the literature suggest that pressures higher than 300–400 MPa are required to observe marked differences in meat and fat oxidative stability .…”

Section: Resultssupporting

confidence: 89%

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

et al. 2019

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Hyperbaric storage (HS) at variable room temperature (RT) has been proposed as an alternative to refrigeration at atmospheric pressure (RF/AP) for food preservation. Little information is available regarding the effect of HS in meat products. In this study the RT/HS effect was evaluated at 100 MPa and variable RT (≈20 °C) for minced meat preservation up to 24 h, initially for one batch. A further two different batches were studied independently. Microbiological and physicochemical parameters were analyzed to assess the feasibility of RT/HS, using storage at RF/AP and variable RT/AP (≈20 °C), for comparison. A post‐hyperbaric storage (post‐HS) was also tested over 4 days at RF/AP. For the first batch the results showed that RT/HS allowed a decrease of the total aerobic mesophile value (P < 0.05) when compared to the initial sample, whereas at RF/AP and RT/AP, values increased to > 6 Log CFU g−1 after 24 h. Similarly, Enterobacteriaceae increased > 1 and > 2 Log CFU g−1 at RF/AP and RT/AP, respectively, while yeasts and molds presented similar and lower overall loads compared to the initial samples for all storage conditions, whereas RT/HS always allowed lower counts to be obtained. Regarding pH, lipid oxidation, and color parameters, RT/HS did not cause significant changes when compared to RF/AP, except after 24 h, where pH increased. The three batches presented similar results, the differences observed being mainly due to the heterogeneity of the samples. RT/HS is a potential quasi‐energetic costless alternative to RF for at least short‐term preservation of minced meat. © 2018 Society of Chemical Industry

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Section: Resultssupporting

confidence: 89%

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

et al. 2019

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“…Juices preserved under RF showed high concentrations of compounds resultant from volatile compounds degradation, primarily due to alcohol dehydrogenase activity; nevertheless, HS at 20° C avoided most of the volatile compounds variations observed in the refrigerated juice. In parallel, another research group showed that this technique could also be applied to highly perishable food products (e.g., fruit juices as watermelon and melon juices) (Fidalgo et al, ; Santos et al, ) and to other food matrixes, such as two ready‐to‐eat meals, sliced cooked ham, and whey cheese (Duarte et al, ; Fernandes et al, ; Moreira et al, ). These works demonstrated that microbial growth inhibition is dependent of the applied pressure level and type of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

“…These works demonstrated that microbial growth inhibition is dependent of the applied pressure level and type of microorganisms. For instance, it was observed that HS at a pressure of 25 MPa allowed microbial growth in melon juice and sliced cooked ham, but when the pressure was increased to 50 MPa it showed to be as efficient as RF on microbial growth inhibition, reaching an additional inactivation effect for 75, 100, and 150 MPa (Queirós et al, ; Fernandes et al, ). Moreover, when some of these products were placed under RF at 0.1 MPa after HS, showed greater stability, comparatively to those only stored at atmospheric pressure for the same time period (Fidalgo et al, ).…”

Section: Introductionmentioning

confidence: 99%

Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration

Duarte

Moreira

Fernandes

et al. 2017

J Food Process Preserv

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Requeijão, a Portuguese whey cheese, was selected as a case study of a highly perishable dairy product and stored at 0.1 (AP) and 100 MPa (HS) at variable room temperature (RT) (≈17–21° C) and compared with refrigeration (RT) (4° C), during two storage periods, 24 hr and 10 days. After 24 hr at AP/RT, Requeijão presented microbial counts above 6.00 log CFU/g, while after HS, total aerobic mesophiles and Enterobacteriaceae growth was inhibited. For lactic acid bacteria and yeasts and molds, HS showed an additional microbial inactivation effect, decreasing approximately 1.5 and 3.5 log CFU/g, to values below the detection limit (<1.0 log CFU/g) during the 24 hr experiment. In the second storage experiment (10 days), HS allowed to achieve counts below the detection limit, maintaining them throughout the storage period, and also the physicochemical parameters were unaffected. Thus, HS results clearly point to Requeijão shelf‐life extension compared to RF. Practical applications Hyperbaric storage (HS) at room temperature (RT) is emerging as a new food preservation methodology that acts by microbial growth inhibition similarly to refrigeration. However, HS allows significant energetic costs reduction, since it only implies energy costs during compression/decompression phases (few minutes), and no additional energy is needed to control the temperature or to maintain the product under pressure for long periods as opposed to refrigeration. This is undoubtedly a great advantage for HS, since energy savings implied will greatly reduce costs throughout the storage period. As a consequence, HS also becomes an environmentally friendlier technology, with a carbon footprint estimated to be about 26‐fold lower compared to refrigeration storage. This is one of the few studies concerning HS on solid foods and the first work that stored foods for longer storage periods (up to 10 days).

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“…[Colour figure can be viewed at wileyonlinelibrary.com] allowed a microbial effect similar to RF and 100 and 150 MPa led to a microbial inactivation (of TAM, ENT, YM, coliform and psychrophilic bacteria) over 12 h. Later, these authors extended the storage period up to 10 days at 50 MPa (variable RT) and reported results pointing to a possible microbial shelf life extension considering coliform bacteria, ENT and YM with the reduction of these microbial loads (although TAM and psychrophilic bacteria presented values above 6 log CFU g À1 ). Interesting results were also obtained by Fernandes et al (2019) at 100 MPa and variable RT with raw minced pork meat, since microbial inactivation of TAM, ENT and YM was obtained over 24 h. On the other hand, in the study of Fernandes et al (2015), sliced cooked ham was stored under pressure at RT and exhibited microbial growth inhibition at 50 MPa/30°C for TAM and LAB, while microbial inactivation was achieved at 100/25, 100/30, 100/37 and 150 MPa/30°C for TAM and LAB (it should be highlighted that this study examined a cooked meat product and a storage period of only 8 h).…”

Section: Microbiological Analysesmentioning

confidence: 96%

“…Since 2012, an increasing number of studies regarding hyperbaric storage (HS) as a new food preservation methodology have been published (Bermejo‐Prada et al , ). Among them, fruit juices (Bermejo‐Prada & Otero, ; Lemos et al , ), ready‐to‐eat meals (Moreira et al , ), whey cheese (Duarte et al , ), sliced cooked ham (Fernandes et al , ), raw bovine meat (Freitas et al , ), raw pork meat (Fernandes et al , ), hake loins (Otero et al , ) were successfully stored under pressure at different storage conditions (pressure level/temperature) over different periods of time.…”

Section: Introductionmentioning

confidence: 99%

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

Santos

Delgadillo

Saraiva

2020

Int J of Food Sci Tech

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Summary Hyperbaric storage (HS) was evaluated as a new food preservation methodology at room temperature (RT) for beef and pork meat, both minced and in pieces, and compared to refrigeration (RF) storage. The meat samples were stored at 50, 75 and 100 MPa and variable RT up to 60 days. HS at 75 and 100 MPa could not only inhibit microbial growth but also inactivate microorganisms. Regarding physicochemical analyses, an overall equal to better pH maintenance in HS samples was achieved, and similar colour differences between HS and RF were observed. Generally, similarities in moisture content and drip loss between HS (mostly 75 and 100 MPa) and RF were detected (tendency for lower values in the former and higher values in the latter for the higher pressure level). Protein solubility revealed a decrease of sarcoplasmic protein values during storage with a pressure level dependency in some samples.

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Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

Cited by 27 publications

References 25 publications

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

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