info:eu-repo/semantics/article
Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure
Fecha
2015-02Registro en:
Gimenez, Maria Belen; Graiver, Natalia Gisel; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure; Elsevier; Meat Science; 100; 2-2015; 179-188
0309-1740
CONICET Digital
CONICET
Autor
Gimenez, Maria Belen
Graiver, Natalia Gisel
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
Resumen
The use of high hydrostatic pressure (HHP) on fresh beef causes a deleterious effect on red colour. A beef product subjected to HHP exhibiting acceptable colour and microbiological stability was developed; the process requires as a first step the immersion in a preservative solution containing ascorbic acid, sodium nitrite, and sodium chloride. Desirability functions were used to optimise the composition of this solution in order to maintain the colour attributes minimising the concentration of sodium nitrite. The product was packed in low gas permeability film before HHP treatment. The effect of the applied pressure (300, 600. MPa) on quality parameters (colour, texture) was analysed. The stability of the product during storage at 4. °C was determined by microbial counts, colour, texture, and exudate. The combination of treatments provided acceptable colour and microbiological stability during four and six weeks of refrigerated storage after the product has been subjected to 300 and 600. MPa, respectively.