Effect of high pressure processing on traditional Turkish meatballs properties and microbiological safety during frozen storage

In this study, physical, chemical, and microbiological properties of high-pressurized Inegol meatballs (at 4 °C, for 10 min at 100, 200, 400, and 600 MPa) were investigated during frozen storage for 11 months. Water content, cooking loss, pH, protein solubility, SDS-PAGE, color parameters, textural and microbiological parameters were evaluated in both raw and cooked samples. Application of high pressure at 400–600 MPa had significant effects on protein solubility of the samples and these results corresponded with the SDS-PAGE. The pH of the samples increased as pressure levels increased. It was observed that ΔE and L* values of raw samples increased and a* and b* values decreased slightly as a result of the high pressure treatment. Aerobic bacteria count decreased significantly after the high pressure processing with increasing pressure levels, and that remained high throughout the storage period. [Display omitted] •High pressure treatment before frozen storage considered as quality improvement technology.•High pressure treatment around 200 MPa improved cooking loss throughout storage.•High pressure treatment at 400–600 MPa had significant effects on protein structure.•The aerobic count decreased 1 log cycle with high pressure processing.