Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol
ISSN: 0007-070X
Article publication date: 27 August 2019
Issue publication date: 23 October 2019
Abstract
Purpose
The purpose of this paper is to evaluate the optimization of high hydrostatic pressure (HHP) processing for the microbial inactivation on low-sodium sliced vacuum-packaged turkey breast supplemented with a natural antimicrobial compound (carvacrol).
Design/methodology/approach
A response surface methodology was used to model and describe the effects of different pressures (200–650 MPa) and holding times (30–300 s) during HHP processing of low-salt ready-to-eat turkey breast supplemented with 200 mg/kg of carvacrol on survival of the target pathogen (Listeria sp.) and spoilage microflora and on the quality attributes, including pH, syneresis, CIE color and lipid oxidation.
Findings
The HHP parameters influenced (p<0.05) the lethality rates and syneresis but did not affect the pH values and lipid oxidation of the products evaluated. According to the required performance criteria for Listeria post-lethality treatment, a treatment at 600 MPa/180 s (at 25°C) appears to be suitable for the studied low-sodium product. The HHP bacterial inactivation effects can notably be potentiated via the presence of carvacrol, and is useful at sensory acceptable sub-inhibitory levels.
Originality/value
This study shows that combined HHP plus additives may produce similar safety and shelf-life extension effects with mild HHP treatments, creating a global increase in the quality of HHP-processed food in addition to reducing costs on equipment maintenance and increasing industry productivity.
Keywords
Acknowledgements
The authors are grateful to the Universidade Estadual de Campinas (UNICAMP), the Universidade Federal de Lavras (UFLA) and the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq/Brazil), a Brazilian sponsor organization, for their financial support and a scholarship agreement. The authors also thank Brazil foods BRF®, Viskase – Casings solutions®, IBRAC® (spices and additives) and the Andre Tosello Foundation.
Citation
Oliveira, T.L.C.d., Haddad, G.d.B.S., Ramos, A.d.L.S., Ramos, E.M., Piccoli, R.H. and Cristianini, M. (2019), "Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol", British Food Journal, Vol. 121 No. 11, pp. 2592-2606. https://doi.org/10.1108/BFJ-10-2018-0646
Publisher
:Emerald Publishing Limited
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