Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham

In order to prolong the shelf life of Chinese traditional dry-cured meat products, a pulsed ultraviolet light (PL-UV) irradiation method was adopted to treat meat products according to the following parameters: pulse energy of 8 J, 300 pulses, and an effective exposure distance of 10 cm; the UV light irradiation power of 6 W, an effective exposure distance of 11 cm, and an exposure period of 5 min. After a pulsed ultraviolet irradiation, total bacterial count in dry-cured meat decreased from 6.89 to 4.53 lg (CFU/g). The number of Micrococcus and Staphylococcus in samples decreased from 6.49 to 4.10 lg (CFU/g) and the number of molds and yeasts decreased from 5.45 to 4.28 lg (CFU/g). The number of Lactic acid bacteria increased from 3.97 to 4.55 lg (CFU/g) and Escherichia coli was not detected. Total colonies, target bacteria, peroxide value, thiobarbituric acid-reactive substances, water activity, T 2 relaxation time, pH, color difference, total volatile basic nitrogen, and the sensory evaluations of dry-cured meat products after PL-UV treatments were determined in a 30-d storage experiment. The shelf life of dry-cured meat treated with PL-UV irradiation at 20°C was predicted to reach to 294 d by applying of shelf life testing method accelerated. The quality and safety of dry-cured meat treated with PL-UV irradiation was better than that of untreated samples.

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“…The shelf life was correlated to the water activity. The lower the water activity was, the longer the shelf life was (Bovercid et al 2012).…”

Section: Variations In Water Activity and Moisture Distribution Durinmentioning

confidence: 99%

Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method

et al. 2019

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“…Previous studies carried out using different HP treatments at 600 MPa in a range of initial temperatures (between 7.5 and 24,4 ºC) showed no significant differences on the inactivation of microorganisms with the increase of the initial temperature (Belletti, Garriga, Aymerich, & Bover-Cid, 2013;Bover-Cid, Belletti, Garriga, & Aymerich, 2012). However, the evaluation of the effect of HP processing temperature on texture and colour of samples with different texture characteristics has not been found in literature.…”

Section: Introductionmentioning

confidence: 97%

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

et al. 2019

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High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on the initial textural characteristics. In this study, texture, colour and colour stability were evaluated after pressurization at 600 MPa during 6 min at 7 ºC, 20 ºC and 35 ºC in samples with different textural characteristics (no pastiness, medium and high pastiness groups). HP treatments produced an increase of hardness (F 0) and lightness (L*) values and a decrease of softness/pastiness (Y 2 and Y 90) and redness (a*) values at any processing temperatures. However, the increase of F 0 and L* values was more pronounced in non-pasty samples. In samples with high pastiness and softness, HP processing at high temperature (35ºC) reduced the intensity of pastiness. However, texture of hams with non-pasty texture might be negatively affected. Therefore, the optimal temperature of HP processing depends on the textural characteristics of dry-cured hams.

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“…Validation is an important step, which can assess the capacity of developed models (Bover-Cid et al, 2012 ). Therefore, an external validation was carried out.…”

Section: Resultsmentioning

confidence: 99%

Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp

Zhang

Xiao

et al. 2016

Front. Microbiol.

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Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure transmitting medium for high hydrostatic pressure (AEW-HHP) processing on microorganisms inactivation on shelled fresh shrimp. The optimal conditions of AEW-HHP for Vibrio parahaemolyticus inactivation on sterile shelled fresh shrimp were obtained using response surface methodology: NaCl concentration to electrolysis 1.5 g/L, treatment pressure 400 MPa, treatment time 10 min. Under the optimal conditions mentioned above, AEW dramatically enhanced the efficiency of HHP for inactivating V. parahaemolyticus and Listeria monocytogenes on artificially contaminated shelled fresh shrimp, and the log reductions were up to 6.08 and 5.71 log10 CFU/g respectively, while the common HHP could only inactivate the two pathogens up to 4.74 and 4.31 log10 CFU/g respectively. Meanwhile, scanning electron microscopy (SEM) showed the same phenomenon. For the naturally contaminated shelled fresh shrimp, AEW-HHP could also significantly reduce the micro flora when examined using plate count and PCR-DGGE. There were also no significant changes, histologically, in the muscle tissues of shrimps undergoing the AEW-HHP treatment. In summary, using AEW as a new transmitting medium for HHP processing is an innovative non thermal technology for improving the food safety of shrimp and other aquatic products.

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Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham

Cited by 36 publications

References 37 publications

Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method

Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp

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