Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

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Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2018.06.008 ◽

2018 ◽

Vol 17 ◽

pp. 120-128 ◽

Cited By ~ 13

Author(s):

Ciara M. O’ Neill ◽

Malco C. Cruz-Romero ◽

Geraldine Duffy ◽

Joseph P. Kerry

Keyword(s):

High Pressure ◽

Organic Acids ◽

Shelf Life ◽

High Pressure Processing ◽

Life Extension ◽

Shelf Life Extension ◽

Combined Application ◽

Cooked Ham

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Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life

LWT ◽

10.1016/j.lwt.2013.10.030 ◽

2014 ◽

Vol 55 (2) ◽

pp. 498-505 ◽

Cited By ~ 20

Author(s):

K. Evert-Arriagada ◽

M.M. Hernández-Herrero ◽

B. Guamis ◽

A.J. Trujillo

Keyword(s):

High Pressure ◽

Shelf Life ◽

High Pressure Processing ◽

Commercial Application ◽

Fresh Cheese

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Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

Czech Journal of Food Sciences ◽

10.17221/204/2018-cjfs ◽

2019 ◽

Vol 37 (No. 1) ◽

pp. 57-61

Author(s):

Markéta Adamcová ◽

Vincent van Andel ◽

Jan Strohalm ◽

Milan Houška ◽

Rudolf Ševčík

Keyword(s):

High Pressure ◽

Shelf Life ◽

Storage Period ◽

High Pressure Processing ◽

Processing Plant ◽

Microbial Count ◽

Natural Antimicrobials ◽

Natural Sources ◽

Cooked Ham ◽

Potassium Lactate

The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL<sup>®</sup> Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry.

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