Articulo
Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
Registro en:
issn:1935-5130
Autor
Giménez, María Belén
Graiver, Natalia Gisel
Califano, Alicia Noemí
Zaritzky, Noemí Elisabet
Institución
Resumen
This study analyzed the effects of high hydrostatic pressure (HHP) and composition of the pre-treatment immersion step, on quality attributes (color and lipid oxidation) and shelf life based on microbial counts of a beef product, during cold storage at 0 °C. Meat slices were immersed in a preservative solution containing sodium nitrite, ascorbic acid, and two different concentrations of NaCl (30 and 60 g/L); HHP of 400 and 600 MPa were applied. Results were compared with those of an untreated beef control. Color parameters of the HHP-treated beef were visually acceptable (a* > 14) in all tested cases, although they were affected by NaCl concentration and the applied pressure. HHP increased TBARS index, observing higher values at 600 than at 400 MPa; samples immersed in the solution containing 30 g/L NaCl presented higher TBARS values. However, in all cases, they remained below the detection limit of rancid meat products (<1 mg MDA/kg). Beef samples immersed in the solution with the highest concentration of NaCl (60 g/L) and subjected to 400 or 600 MPa maintained their microbial stability over 5 and 6 weeks, respectively, at 0 °C; these shelf life values were higher than those observed in the samples treated with 30 g/L NaCl. Este documento tiene una corrección (ver documento relacionado). Facultad de Ciencias Exactas Centro de Investigación y Desarrollo en Criotecnología de Alimentos Facultad de Ingeniería