Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
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 preservati...
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| Veröffentlicht in: | Food and bioprocess technology 2017-11, Vol.10 (11), p.2013-2022 |
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| container_title | Food and bioprocess technology |
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| creator | Giménez, Belén Graiver, Natalia Califano, Alicia Zaritzky, Noemí |
| description | 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 ( |
| doi_str_mv | 10.1007/s11947-017-1967-3 |
| format | Article |
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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.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-017-1967-3</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Ascorbic acid ; Beef ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cold storage ; Color ; Food quality ; Food Science ; Hydrostatic pressure ; Lipid peroxidation ; Lipids ; Meat ; Meat products ; Microorganisms ; Original Paper ; Oxidation ; Preservatives ; Pressure ; Pressure effects ; Pretreatment ; Quality management ; Rancidity ; Shelf life ; Sodium chloride ; Sodium nitrite ; Submerging</subject><ispartof>Food and bioprocess technology, 2017-11, Vol.10 (11), p.2013-2022</ispartof><rights>Springer Science+Business Media, LLC 2017</rights><rights>Springer Science+Business Media, LLC 2017.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c359t-50ee3268041b7e9ec92ba9b4e6a8f6545192142d4390de64fd29b12ae31b895f3</citedby><cites>FETCH-LOGICAL-c359t-50ee3268041b7e9ec92ba9b4e6a8f6545192142d4390de64fd29b12ae31b895f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-017-1967-3$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-017-1967-3$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Giménez, Belén</creatorcontrib><creatorcontrib>Graiver, Natalia</creatorcontrib><creatorcontrib>Califano, Alicia</creatorcontrib><creatorcontrib>Zaritzky, Noemí</creatorcontrib><title>Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>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.</description><subject>Agriculture</subject><subject>Ascorbic acid</subject><subject>Beef</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cold storage</subject><subject>Color</subject><subject>Food quality</subject><subject>Food Science</subject><subject>Hydrostatic pressure</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Meat</subject><subject>Meat products</subject><subject>Microorganisms</subject><subject>Original Paper</subject><subject>Oxidation</subject><subject>Preservatives</subject><subject>Pressure</subject><subject>Pressure effects</subject><subject>Pretreatment</subject><subject>Quality management</subject><subject>Rancidity</subject><subject>Shelf life</subject><subject>Sodium chloride</subject><subject>Sodium nitrite</subject><subject>Submerging</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kE9LAzEQxYMoWKsfwFvAczSTZP_kWItaoaCinkN2d9KmtLuaZIV-e3ep6MnTPGbemxl-hFwCvwbOi5sIoFXBOBQMdF4weUQmoGXGMlD6-FdLfkrOYtxwnnMFckL8S2-3Pu3pLKXgqz5hpLZt6Osat44uvUPaObrwqzV7DhhjH5COAsMXNvQW0VEb6cw5rNPQqPbjlKWANu2wTXTetY1PvmvjOTlxdhvx4qdOyfv93dt8wZZPD4_z2ZLVMtOJZRxRirwc3qsK1FhrUVldKcxt6fJMZaAFKNEoqXmDuXKN0BUIixKqUmdOTsnVYe9H6D57jMlsuj60w0kjFPAyVyIXgwsOrjp0MQZ05iP4nQ17A9yMRM2BqBmImpGokUNGHDJx8LYrDH-b_w99Azv3eIw</recordid><startdate>20171101</startdate><enddate>20171101</enddate><creator>Giménez, Belén</creator><creator>Graiver, Natalia</creator><creator>Califano, Alicia</creator><creator>Zaritzky, Noemí</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20171101</creationdate><title>Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions</title><author>Giménez, Belén ; Graiver, Natalia ; Califano, Alicia ; Zaritzky, Noemí</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c359t-50ee3268041b7e9ec92ba9b4e6a8f6545192142d4390de64fd29b12ae31b895f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Agriculture</topic><topic>Ascorbic acid</topic><topic>Beef</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cold storage</topic><topic>Color</topic><topic>Food quality</topic><topic>Food Science</topic><topic>Hydrostatic pressure</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Meat</topic><topic>Meat products</topic><topic>Microorganisms</topic><topic>Original Paper</topic><topic>Oxidation</topic><topic>Preservatives</topic><topic>Pressure</topic><topic>Pressure effects</topic><topic>Pretreatment</topic><topic>Quality management</topic><topic>Rancidity</topic><topic>Shelf life</topic><topic>Sodium chloride</topic><topic>Sodium nitrite</topic><topic>Submerging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Giménez, Belén</creatorcontrib><creatorcontrib>Graiver, Natalia</creatorcontrib><creatorcontrib>Califano, Alicia</creatorcontrib><creatorcontrib>Zaritzky, Noemí</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>ProQuest Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Giménez, Belén</au><au>Graiver, Natalia</au><au>Califano, Alicia</au><au>Zaritzky, Noemí</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2017-11-01</date><risdate>2017</risdate><volume>10</volume><issue>11</issue><spage>2013</spage><epage>2022</epage><pages>2013-2022</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>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.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-017-1967-3</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Agriculture Ascorbic acid Beef Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Color Food quality Food Science Hydrostatic pressure Lipid peroxidation Lipids Meat Meat products Microorganisms Original Paper Oxidation Preservatives Pressure Pressure effects Pretreatment Quality management Rancidity Shelf life Sodium chloride Sodium nitrite Submerging |
| title | Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions |
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