Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model

The main use of High Pressure Processing (HPP) in food processing is microorganism inactivation, and studies demonstrated that the characteristics of matrix and microorganisms can interfere on it. As the behavior of lactic acid bacteria exposed to different water activity (aw) levels in a meat produ...

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Veröffentlicht in:International journal of food microbiology 2023-09, Vol.401, p.110293-110293, Article 110293
Hauptverfasser: Ferreira, Natália Brunna Moresco, Rodrigues, Maria Isabel, Cristianini, Marcelo
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Sprache:eng
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Zusammenfassung:The main use of High Pressure Processing (HPP) in food processing is microorganism inactivation, and studies demonstrated that the characteristics of matrix and microorganisms can interfere on it. As the behavior of lactic acid bacteria exposed to different water activity (aw) levels in a meat product is still unclear, this study aimed to determine the effect of pressure, time, and aw to inactivate Latilactobacillus sakei, a pressure resistant lactic acid bacteria (LAB) in a meat emulsion model through a response surface methodology. The meat emulsion model was designed with adjusted aw (from 0.940 to 0.960) and was inoculated with a pressure resistant LAB and processed varying pressure (400-600 MPa) and time (180–480 s), following the Central Composite Rotational Design (CCRD). The inactivation of the microorganism ranged from 0.99 to 4.12 UFC/g depending on the applied condition. At studied conditions, according to the best fitting and most significant polynomial equation (R2 of 89.73 %), in a meat emulsion model, aw had no influenced on HPP inactivation on LAB (p > 0.05) and only pressure and holding time had significative impact on it. The results of experimental validation of the mathematical model were satisfactory, confirming the suitability of the model. The information obtained in the present study stands out the matrix, microorganism and process effects at HPP efficiency. The answers obtained support food processors in product development, process optimization and food waste reduction. •An DCCR was design to establish the relation between aw, pressure and time on L. sakei inactivation in a meat emulsion model•The effect of HPP on microbial inactivation depends on the matrix, microorganism and process parameters.•Aw did not influence on the HPP efficacy over L. sakei.•A product oriented modeling approach can help to optimize the HPP efficacy and guarantee the product shelf life.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2023.110293