Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure

The main responsible for the spoilage of cooked cured meat products stored under refrigerated and anaerobic conditions are lactic acid bacteria. The application of high hydrostatic pressure (HHP) reduces the lactic acid bacterial growth extending the product shelf-life and preserving natural taste,...

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Bibliographic Details
Published in:Food science & technology 2009, Vol.42 (1), p.303-306
Main Authors: Slongo, Adriana Paula, Rosenthal, Amauri, Quaresma Camargo, Lourdes Maria, Deliza, Rosires, Mathias, Simone Pereira, Falcão de Aragão, Gláucia Maria
Format: Article
Language:English
Subjects:
bacterial contamination
Biological and medical sciences
food contamination
Food industries
Food microbiology
food packaging
food processing quality
food storage
Fundamental and applied biological sciences. Psychology
Ham
High hydrostatic pressure
holding time
Lactic acid bacteria
mathematical models
Meat and meat product industries
meat processing
microbial growth
microbiological quality
plate count
Predictive microbiology
pressure treatment
Shelf-life
storage quality
vacuum packaging
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Summary:The main responsible for the spoilage of cooked cured meat products stored under refrigerated and anaerobic conditions are lactic acid bacteria. The application of high hydrostatic pressure (HHP) reduces the lactic acid bacterial growth extending the product shelf-life and preserving natural taste, texture, color and vitamin content. This work studied the influence of pressure level and holding time on the lactic acid bacterial growth in vacuum-packaged sliced ham. Modified Gompertz and Logistic models were used to fit experimental data obtained from post-treatment microbial counts carried out along the product storage. Samples of sliced vacuum-packaged ham treated by HHP and control samples (non-treated) were stored at 8 °C until the microorganism population reached 10 7 CFU/g. An experimental planning 2 2 with triplicate at the central point was designed to determine the influence of pressure level (200, 300, and 400 MPa) and holding time (5, 10, and 15 min) on the product shelf-life. The results have shown that the pressure intensity and the holding time significantly influenced microbial population over the product storage. Shelf-life of ham treated at 400 MPa for 15 min was extended from 19 (control samples) to 85 days.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2008.06.010