Effects of High Hydrostatic Pressure Treatments on Biogenic Amine Contents in Goat Cheeses during Ripening

The effectiveness of selected starter cultures and high hydrostatic pressure after ripening was evaluated to improve the safety and quality of slightly fermented sausages. Inhibition of common foodborne pathogens, spoilage bacteria, and biogenic amine content was studied. Random amplification of polymorphic DNA and plasmid profiles were used to monitor the competitiveness of the starter cultures during fermentation and ripening. Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 dominated L. sakei CTC6469 and S. xylosus CTC6169 independently of the product assayed. Starter cultures were able to control the growth of Listeria monocytogenes, Enterobacteriaceae, Enterococcus, and the biogenic amine content. A pH decrease below 5.3 at the seventh day of fermentation was crucial. Salmonella spp. counts decreased significantly during ripening independently of the use of starter culture and product. High hydrostatic pressure treatment was necessary to ensure absence of Salmonella spp. in final products.

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Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage

Food Research International ◽

10.1016/j.foodres.2011.10.029 ◽

2012 ◽

Vol 47 (2) ◽

pp. 380-384 ◽

Cited By ~ 20

Author(s):

Livia Simon-Sarkadi ◽

Klára Pásztor-Huszár ◽

István Dalmadi ◽

Gabriella Kiskó

Keyword(s):

Hydrostatic Pressure ◽

Biogenic Amine ◽

High Hydrostatic Pressure ◽

High Hydrostatic Pressure Processing ◽

Amine Content

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Survival of mouse blastocysts after low-temperature preservation under high pressure

Acta Veterinaria Hungarica ◽

10.1556/avet.52.2004.4.10 ◽

2004 ◽

Vol 52 (4) ◽

pp. 479-487 ◽

Cited By ~ 7

Author(s):

Cs. Pribenszky ◽

M. Molnár ◽

S. Cseh ◽

L. Solti

Keyword(s):

Phase Transition ◽

Hydrostatic Pressure ◽

Low Temperature ◽

High Hydrostatic Pressure ◽

Room Temperature ◽

Freezing Point ◽

Significant Loss ◽

Embryo Cryopreservation ◽

Subzero Temperatures ◽

Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

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