Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;1. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Intendente Güiraldes 2160, Buenos Aires, Argentina;2. Universidad de Buenos Aires, Facultad de Ingeniería, Departamento de Ingeniería Química, Intendente Güiraldes 2160, Buenos Aires, Argentina;3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Intendente Güiraldes 2160, Buenos Aires, Argentina;1. Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France;2. CIRAD, UMR Qualisud, F-97410, Saint-Pierre, France;1. College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China;2. Hebei Meiyesiwei Biotechnology Co. Ltd., 072650, China;1. Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China;2. Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China;1. Department of Animal Health and Public Health, Veterinary Medicine Faculty, Universidad Nacional Mayor de San Marcos, San Borja, 15021 Lima, Peru;2. Department of Food Technology, Universitat Politècnica de València, Cami de Vera, s/n, E46022, Valencia, Spain;3. Food Technology Dept. Section, Veterinary Faculty, Complutense University, 28040 Madrid, Spain;1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China;2. Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China;3. Suzhou Precision Biotechco., Ltd, Suzhou 215000, PR China;4. Shaoxing Zhiwei Food Co., Ltd, Shaoxing 312000, PR China |
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| Abstract: | The objective of this study was to evaluate the effect of CO2-assisted high-pressure processing (CO2-HPP) on microbiological and physicochemical properties of Chinese spiced beef. The presence of CO2 induced extra reduction of Staphylococcus aureus, Escherichia coli and Listeria innocua under 150–450 MPa. The maximum extra reduction of S. aureus and E. coli were found at 450 MPa. The Listeria innocua cells were more resistant to CO2-HPP than the Staphylococcus aureus and Escherichia coli cells. CO2–450 MPa extended the shelf-life of Chinese spiced beef by one week than 450 MPa. CO2–450 MPa didn't significantly increased the thiobarbituric acid reactive substances (TBARS) value of Chinese spiced beef compared with 450 MPa. CO2–450 MPa limited 450 MPa induced color change. During cold storage, CO2–450 MPa better maintained the firmness of Chinese spiced beef compared with 450 MPa, and the TBARS value of CO2–450 MPa treated samples was significantly lower than 450 MPa-treated samples.Industrial relevanceHigh-pressure processing (HPP) is the most successful commercialized non-thermal technique in food industry, which could extend the shelf-life of Chinese spiced beef to 3 weeks. Nevertheless, HPP may induce color change, decrease firmness and increase lipid oxidation. Addition of carbon dioxide to HPP was shown to reduce lipid oxidation, limit color and texture changes, and slow down the growth of microorganisms in Chinese spiced beef during refrigerated storage. Our study determined the optimal condition. Furthermore, CO2 inflation can be achieved with commercially available modified atmosphere packaging machine. When CO2-HPP is industrialized, in addition to safety and nutrient preservation, the shelf-life of products will also increase. |
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