Consequences of high-pressure processing of vacuum-packaged frankfurters on the formation of polyamines: Effect of chilled storage

The effect of high-pressure processing (400 MPa/10 min/30 °C) (HPP) and thermal superficial pasteurization treatment (SPT) on the formation of polyamines, microorganism inactivation and physico-chemical characteristics in vacuum-packaged frankfurters was studied. The consequences of these treatments were also evaluated throughout chilled storage (2 °C) for up to 141 days. Generally, the formation of polyamines was affected by vacuum-packaged frankfurter processing conditions and depended on the type of amine. Tyramine, putrescine and cadaverine were the amines that exhibited the greatest changes (P < 0.05) throughout storage, although no changes (P > 0.05) were detected in the pressurized sample. Both superficial pasteurization (SPT sample) and pressurization (HPP sample) caused decreases in the levels of total viable and lactic acid bacteria counts. Microbial inactivation was higher in the pressurized samples, which even after 141 days of storage the microbial population was lower than 3 log cfu/g. Irrespective of the treatments assayed, a decrease (P < 0.05) was observed in hardness and chewiness throughout storage.