Effect of high hydrostatic pressure at subzero temperature on quality of ready-to-eat cured beef carpaccio

VAUDAGNA SERGIO R.; GONZALEZ CLAUDIA B.; GUIGNON BÉRENGERE; APARICIO CRISTINA; OTERO LAURA; SANZ PEDRO D.

MEAT SCIENCE

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 vol. 92 p. 575 - 581

0309-1740

In this study, we compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP treatment at 20 ºC) and on carpaccio previously frozen (HHP treatment at -30 ºC). The carpaccio was prepared with cured bovine Semitendinosus muscle. HHP treatments at 20 °C changed the color parameters. Both, pressure increase from 400 to 650 MPa and time increment from 1 to 5 min at 400 MPa increased the parameters L* and b*. Parameter a* was less affected, since it decreased only with the treatment at 650 MPa for 5 min at 20 ºC. Besides, the previous freezing of the carpaccio and the treatment with HHP at -30 °C minimized the effect of the high pressure on the color parameters and did not change the shear force value, but increased expressible moisture as compared to the untreated carpaccio. HHP treatments at 20 °C were more effective in reducing the counts of all microorganisms (aerobic total count at 30 °C, Enterobacteriaceae, psychrotrophs viable at 6.5 ºC and Lactic Acid Bacteria) than the HHP treatments at -30 º C. In the HHP treatments at 20 °C, we observed a significant effect of pressure and time on the reduction of all the counts