Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast

Autores
Cap, Mariana; Fleitas Paredes, Paola; Fernandez, Diego Ismael; Mozgovoj, Marina Valeria; Vaudagna, Sergio Ramon; Rodriguez, Anabel
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality parameters, an extension of shelf life is expected with both treatments, as counts of indigenous microbiota were below the detectable level (<2 logs CFU/g). However, chromatic parameters and texture profile of the fillets treated with HHP suffered significant changes. Even so, the treatment of 500 MPa for 1 min was more effective at preserving chromatic parameters than treatment of 400 MPa for 5 min. The texture profile between fillets treated was not significantly different.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Fleitas Paredes, Paola. Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina.
Fil: Fernandez, Diego Ismael. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fuente
Food Science and Technology 118 :108873 (2020)
Materia
Salmonella
Pollo
Carne de Pollo
Presión Hidrostática
Calidad
Chickens
Chicken Meat
Hydrostatic Pressure
Quality
Salmonella spp
Pechuga de Pollo Congelada
Alta Presión Hidrostática
Frozen Chicken Breast
High Hydrostatic Pressure
Quality Properties
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7017
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7017
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network_name_str INTA Digital (INTA)
spelling Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breastCap, MarianaFleitas Paredes, PaolaFernandez, Diego IsmaelMozgovoj, Marina ValeriaVaudagna, Sergio RamonRodriguez, AnabelSalmonellaPolloCarne de PolloPresión HidrostáticaCalidadChickensChicken MeatHydrostatic PressureQualitySalmonella sppPechuga de Pollo CongeladaAlta Presión HidrostáticaFrozen Chicken BreastHigh Hydrostatic PressureQuality PropertiesThe aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality parameters, an extension of shelf life is expected with both treatments, as counts of indigenous microbiota were below the detectable level (<2 logs CFU/g). However, chromatic parameters and texture profile of the fillets treated with HHP suffered significant changes. Even so, the treatment of 500 MPa for 1 min was more effective at preserving chromatic parameters than treatment of 400 MPa for 5 min. The texture profile between fillets treated was not significantly different.Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Fleitas Paredes, Paola. Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina.Fil: Fernandez, Diego Ismael. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.2020-04-01T11:45:09Z2020-04-01T11:45:09Z2019-11-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7017https://www.sciencedirect.com/science/article/pii/S00236438193121500023-6438https://doi.org/10.1016/j.lwt.2019.108873Food Science and Technology 118 :108873 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:24Zoai:localhost:20.500.12123/7017instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:24.994INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
title Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
spellingShingle Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
Cap, Mariana
Salmonella
Pollo
Carne de Pollo
Presión Hidrostática
Calidad
Chickens
Chicken Meat
Hydrostatic Pressure
Quality
Salmonella spp
Pechuga de Pollo Congelada
Alta Presión Hidrostática
Frozen Chicken Breast
High Hydrostatic Pressure
Quality Properties
title_short Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
title_full Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
title_fullStr Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
title_full_unstemmed Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
title_sort Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
dc.creator.none.fl_str_mv Cap, Mariana
Fleitas Paredes, Paola
Fernandez, Diego Ismael
Mozgovoj, Marina Valeria
Vaudagna, Sergio Ramon
Rodriguez, Anabel
author Cap, Mariana
author_facet Cap, Mariana
Fleitas Paredes, Paola
Fernandez, Diego Ismael
Mozgovoj, Marina Valeria
Vaudagna, Sergio Ramon
Rodriguez, Anabel
author_role author
author2 Fleitas Paredes, Paola
Fernandez, Diego Ismael
Mozgovoj, Marina Valeria
Vaudagna, Sergio Ramon
Rodriguez, Anabel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Salmonella
Pollo
Carne de Pollo
Presión Hidrostática
Calidad
Chickens
Chicken Meat
Hydrostatic Pressure
Quality
Salmonella spp
Pechuga de Pollo Congelada
Alta Presión Hidrostática
Frozen Chicken Breast
High Hydrostatic Pressure
Quality Properties
topic Salmonella
Pollo
Carne de Pollo
Presión Hidrostática
Calidad
Chickens
Chicken Meat
Hydrostatic Pressure
Quality
Salmonella spp
Pechuga de Pollo Congelada
Alta Presión Hidrostática
Frozen Chicken Breast
High Hydrostatic Pressure
Quality Properties
dc.description.none.fl_txt_mv The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality parameters, an extension of shelf life is expected with both treatments, as counts of indigenous microbiota were below the detectable level (<2 logs CFU/g). However, chromatic parameters and texture profile of the fillets treated with HHP suffered significant changes. Even so, the treatment of 500 MPa for 1 min was more effective at preserving chromatic parameters than treatment of 400 MPa for 5 min. The texture profile between fillets treated was not significantly different.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Fleitas Paredes, Paola. Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina.
Fil: Fernandez, Diego Ismael. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
description The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality parameters, an extension of shelf life is expected with both treatments, as counts of indigenous microbiota were below the detectable level (<2 logs CFU/g). However, chromatic parameters and texture profile of the fillets treated with HHP suffered significant changes. Even so, the treatment of 500 MPa for 1 min was more effective at preserving chromatic parameters than treatment of 400 MPa for 5 min. The texture profile between fillets treated was not significantly different.
publishDate 2019
dc.date.none.fl_str_mv 2019-11-21
2020-04-01T11:45:09Z
2020-04-01T11:45:09Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/7017
https://www.sciencedirect.com/science/article/pii/S0023643819312150
0023-6438
https://doi.org/10.1016/j.lwt.2019.108873
url http://hdl.handle.net/20.500.12123/7017
https://www.sciencedirect.com/science/article/pii/S0023643819312150
https://doi.org/10.1016/j.lwt.2019.108873
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food Science and Technology 118 :108873 (2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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