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

Author:
Fernandes, Pedro AR, Moreira, Sílvia A, Santos, Mauro D, Duarte, Ricardo V, Santos, Diana I, Inácio, Rita S, Alves, Susana P, Bessa, Rui JB, Delgadillo, Ivonne, Saraiva, Jorge A
Source:
Journal of the science of food and agriculture 2019 v.99 no.7 pp. 3276-3282
ISSN:
0022-5142
Subject:
Enterobacteriaceae, ambient temperature, atmospheric pressure, color, food preservation, lipid peroxidation, minced meat, molds (fungi), pH, refrigeration, storage conditions, yeasts
Abstract:
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
Agid:
6364220