Role of quantity and quality of fat in meat models inoculated with Listeria innocua or Salmonella Typhimurium treated by high pressure and refrigerated stored |
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Authors: | R Escriu M Mor-Mur |
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Affiliation: | aCERPTA, Departament de Ciència animal i dels aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Tecnologia dels Aliments, 08193 Bellaterra (Barcelona), Spain |
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Abstract: | Several variables can influence the effects of high hydrostatic pressure processing (HPP), but the role of fat in the treated sample is still uncertain. We designed a model by which controlling the known variables we could elucidate that role. We applied 400 MPa for 2 min to minced chicken samples inoculated with Listeria innocua and Salmonella Typhimurium mixed with 10% and 20% of three fat types with different fatty acid composition. Microbial counts were performed during 60 days of refrigerated storage either at 2 °C or 8 °C.Immediately after HPP bacterial growth was independent of the type and percentage of fat content, but a possible effect of type of fat could be observed after 60 days of cold storage. |
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Keywords: | Listeria Salmonella Baroprotection Fatty acid High hydrostatic pressure |
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