Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes: Inactivation Kinetics, Color, and Sensory Evaluations

• Published in: Food and bioprocess technology 2013-05, Vol.6 (5), p.1164-1174
• Main Authors: Ferrentino, Giovanna, Balzan, Sara, Spilimbergo, Sara
• Format: Article
• Language: English
• Subjects: Agriculture; Biotechnology; Carbon dioxide; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Deactivation; Evaluation; Food Science; Ham; Inactivation; Kinetics; Listeria; Listeria monocytogenes; Meat; Meat products; Microorganisms; Original Paper; Pasteurization; Reaction kinetics; Sensory evaluation; Sensory properties
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-012-0819-4

The feasibility of supercritical carbon dioxide (SC-CO 2 ) treatment to inactivate Listeria monocytogenes inoculated on the surface of dry cured ham was investigated. A multibatch apparatus was used. Inactivation kinetics were determined at 8 and 12 MPa, as a function of temperatures (35–50 °C), treatment times (5–60 min), and initial microbial loads (10 3 –10 7 colony-forming units [CFU]/g). Color changes of the sample were determined by measuring the reflectance spectra and L *, a *, and b * parameters. A new spectroscopic technique was developed for this. Sensory quality of the product before and after the SC-CO 2 treatment was evaluated by a sensory panel. Treatment at 50 °C, 12 MPa for 15 min resulted in total inactivation of L. monocytogenes with an initial microbial load of 10 7  CFU/g. Less severe conditions, e.g., 45 °C, 12 MPa, 5 min, were sufficient to reach total inactivation if the initial microbial load was 10 3  CFU/g. The process slightly influenced the color and sensory attributes of the sample. The results demonstrated the efficiency and the potential of SC-CO 2 as a technology for the pasteurization of the surface of foods, in particular ham-type meat products.