Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

The effect of high hydrostatic pressure (HHP) conditions at two processing stages (300 MPa/5 min after tumbling and 600 MPa/3 min applied to the final product) and sodium reduction (up to 50%) on the physicochemical properties and sensory and microbiological quality of ready-to-eat (RTE) chicken bre...

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Bibliographic Details
Published in:Food science & technology 2020-06, Vol.127, p.109352, Article 109352
Main Authors: Orel, Ricardin, Tabilo-Munizaga, Gipsy, Cepero-Betancourt, Yamira, Reyes-Parra, Juan Esteban, Badillo-Ortiz, Alonso, Pérez-Won, Mario
Format: Article
Language:English
Subjects:
Chicken breast
High hydrostatic pressure
Ready-to-eat
Shelf life
Sodium reduction
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Summary:The effect of high hydrostatic pressure (HHP) conditions at two processing stages (300 MPa/5 min after tumbling and 600 MPa/3 min applied to the final product) and sodium reduction (up to 50%) on the physicochemical properties and sensory and microbiological quality of ready-to-eat (RTE) chicken breasts were studied. The microbiological shelf life of RTE chicken breasts was also estimated. The NaCl was partially replaced with KCl (25%–50%), which increased (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.109352