Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6489139 | Food Packaging and Shelf Life | 2018 | 9 Pages |
Abstract
The objective of this study was to assess the efficacy of a combination of high pressure processing (HPP) and a mix of organic acids Inbac⢠as hurdles to extend the shelf life of previously optimised sensory accepted frankfurters and cooked ham with significantly (Pâ¯<â¯0.05) lower salt content. The optimum parameters for the manufacture of low-salt frankfurters were; Salt replacer Artisalt⢠(48%), HPP (580â¯MPa) and Inbac⢠(0.3%) and for manufacture of low-salt cooked ham the optimum parameters were; Salt replacer Artisaltâ¢, HPP (535â¯MPa) and Inbac⢠(0.3%). Physicochemical changes (Pâ¯<â¯0.05) occurred over storage time; however, the sensory acceptability did not change significantly. From the microbiological point of view, the results indicated that the hurdles (HPP and Inbacâ¢) applied in the manufacture of low-salt processed meat products extended (Pâ¯<â¯0.05) the shelf-life of low-salt frankfurters by 51% and low-salt cooked ham by 97%, compared to control samples which contained full salt content. These results highlight the potential use of the hurdle strategy for extending the shelf-life and safety of low-salt processed meat products.
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Authors
Ciara M. O' Neill, Malco C. Cruz-Romero, Geraldine Duffy, Joseph P. Kerry,