کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4559790 1330476 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet
چکیده انگلیسی

High hydrostatic pressure (300, 450 and 600 MPa) was used to investigate its effect on microbial population, meat quality and sensory characteristics of chicken breast fillets. Pressures of 450 and 600 MPa almost completely eliminated all the 3 major pathogens Salmonella typhimurium (KCTC 1925), Escherichia coli (KCTC 1682), and Listeria monocytogenes (KCTC 3569) and therefore improved safety of chicken breast fillets. The 600 MPa treatment reduced bacteria count by 6–8 log (CFU/g) for 7–14 days, and the 450 MPa treatment reduced bacteria count by 4–8 log (CFU/g) for 3–14 days, depending on the microorganism. The increased pressure had an impact on flavour, aroma strength and juiciness. The 300 MPa pressure significantly reduced flavour, aroma strength and juiciness, and 450 MPa produced breast fillets with the weakest aroma. Increasing pressure increased cooking loss and colour by increasing L*, a* and b* values. Moreover, elevated pressure increased hardness, cohesiveness, gumminess and chewiness, as well as improved freshness of meat by reducing VBN. Pressure of 450 MPa and higher induced lipid oxidation. The results demonstrate that high pressure treatment is an effective technology in reducing bacterial spoilage and extending shelf-life of chicken breast fillet, however it may have a negative impact on some quality and sensory characteristics.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 22, Issue 1, January 2011, Pages 6–12
نویسندگان
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