The effect of high pressure on microbial population,meat quality and sensory characteristics of chicken breast fillet |
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| Authors: | Zbigniew A Kruk Hyejeong Yun David L Rutley Eun Jung Lee Yun Ji Kim Cheorun Jo |
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| Affiliation: | 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. Department of Food science and Biotechnology, Chutian College of Huazhong Agricultural University, Wuhan 430205, China;3. Food College, Shihezi University, Xinjiang Autonomous Region, Shihezi 832100, China;4. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China;1. Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea;2. Animal Genetic Resources Station, National Institute of Animal Science, Rural Development Administration, Namwon 590-832, Republic of Korea;3. Department of Food and Biotechnology, Korea University, Sejong 339-700, Republic of Korea;1. Queen''s University Belfast, Institute for Global Food Security, Belfast, Northern Ireland, UK;2. Agri-Food & Biosciences Institute, Belfast, Northern Ireland, UK;1. Laboratory of quality and stability of meat and meat products, Department of Food Engineering, University of Sao Paulo, Brazil;2. Center for Nonthermal Processing of Food, Department of Biological Systems Engineering, Washington State University, United States;3. Faculty of Engineering, Department of Food Engineering, Ankara University, Turkey |
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| Abstract: | High hydrostatic pressure (300, 450 and 600 MPa) was used to investigate its effect on microbial population, meat quality and sensory characteristics of chicken breast fillets. Pressures of 450 and 600 MPa almost completely eliminated all the 3 major pathogens Salmonella typhimurium (KCTC 1925), Escherichia coli (KCTC 1682), and Listeria monocytogenes (KCTC 3569) and therefore improved safety of chicken breast fillets. The 600 MPa treatment reduced bacteria count by 6–8 log (CFU/g) for 7–14 days, and the 450 MPa treatment reduced bacteria count by 4–8 log (CFU/g) for 3–14 days, depending on the microorganism. The increased pressure had an impact on flavour, aroma strength and juiciness. The 300 MPa pressure significantly reduced flavour, aroma strength and juiciness, and 450 MPa produced breast fillets with the weakest aroma. Increasing pressure increased cooking loss and colour by increasing L*, a* and b* values. Moreover, elevated pressure increased hardness, cohesiveness, gumminess and chewiness, as well as improved freshness of meat by reducing VBN. Pressure of 450 MPa and higher induced lipid oxidation. The results demonstrate that high pressure treatment is an effective technology in reducing bacterial spoilage and extending shelf-life of chicken breast fillet, however it may have a negative impact on some quality and sensory characteristics. |
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