Combined effect of high hydrostatic pressure (HHP) processing and sodium lactate addition on quality of cured beef carpaccio

BARRIO YANINA; CONTARINO ROMINA; SANOW CLAUDIO; SANCHO ANA M.; PALLADINO P. MARTÍN; GRIGIONI GRABRIELA M.; MASANA MARCELO O; VAUDAGNA SERGIO R.

Foz de Iguacu

Congreso; XVI World Congress on Food Science and Technology (IUFoST).; 2012

IUFoST-ALACCTA

The application of HHP at refrigeration temperatures to frozen samples can enhance the appearance of pressurized red meats. However, these treatments may result less effective to inactivate indigenous microorganisms. Previous studies have reported the efficacy of sodium lactate when combined with HHP on bacterial inactivation in some foodstuffs. The aim of this study was to evaluate the combined effect of sodium lactate addition and HHP treatment on physicochemical properties and hygienic quality of cured beef carpaccio. A factorial randomized design was applied with sodium lactate (0, 1 and 3%) and pressure (0.1, 400 and 600MPa) as main factors. Bovine Semitendinosus muscles were cured by tumbling, vacuum packed and stored at 1ºC for 12 days. Then muscles were frozen, sliced and vacuum packed. Frozen carpaccio was pressurized at 400 or 600MPa for 5min at 5ºC. No significant (p