HIGH-PRESSURE PROCESSING (HPP) AND ITS IMPACT ON MICROBIAL SAFETY TEXTURE OF READY –TO-EAT PRODUCTS
Keywords:
Microbial Safety, High-Pressure Processing, Read-To-Eat, Texture, Nutrient Retention, Sensory QualityAbstract
Background: Preservation technology that has shown potential in virtue of its non-thermal preservation technique is High-Pressure Processing (HPP) which can augment microbial safety without compromising on sensory/nutritional characteristics of ready-to-eat (RTE) food. HPP also satisfies the consumer need of having minimally processed foods of high quality and safety because it neutralizes pathogenic and spoilage microorganisms without introducing excessive heat.
Aim: The purpose of the current study was to determine the influence of the different levels of HPP pressure on microbial safety, texture, sensorial quality, and nutrient retention in a wide range of RTE products.
Method: RTE meat, seafood and plant-based products were pressure-treated at 300, 400, 500, 600 MPa with a specific holding time. The inactivation of microbes was determined by Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp through Standard Plate counts. Texture profile analysis, sensory, shelf-life, and the nutrient retention tests (vitamin C, phenolic content, and the antioxidant activity) were performed. ANOVA was used to analyze statistical data and significance was at p < 0.05.
Results: Higher pressure (>400 MPa) had significant effects in significantly reducing pathogenic loads (>5 log CFU/g) with a 2 to 3-week extension in refrigerated shelf life. The results of the texture analysis showed the increased firmness of the plant-based products and some tightening of protein in meats at high pressure. The treatments that were preferable in terms of sensory scores were 400-500 MPa to enhance freshness, flavor as well as color, although 600 MPa would also result in a slight drop in the tenderness. The nutritional analysis tests indicated that hardly any vitamins and antioxidants were lost relative to heat processing.
Conclusion: HPP is a good tool to increase microbial safety, retain desirable sensory characteristics, and nutritional value of RTE products with an optimal application pressure between 400 and 500 MPa.
