High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham

Meat Science

Volumn 91, Issue 2, 2012, Pages 173-178

  de Alba, María ^a   Montiel, Raquel ^a   Bravo, Daniel ^a   Gaya, Pilar ^a   Medina, Margarita ^a  

^a INIA   (Spain)

Author keywords

Dry cured ham; High pressure; Salmonella Enteritidis

Indexed keywords

AFTER-TREATMENT; COLOR CHARACTERISTICS; CONTROL SAMPLES; DRY-CURED HAM; EFFECT OF HIGH PRESSURE; FREE AMINO ACIDS; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; LIPID OXIDATION; SALMONELLA ENTERITIDIS; SHEAR RESISTANCES;

AMINO ACIDS; CURING; MEATS; PRESSURIZATION; SALMONELLA;

DRYING;

SALMONELLA ENTERITIDIS;

AMINO ACID;

ANIMAL; ARTICLE; COLD; COLOR; FLOW KINETICS; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; MEAT; MECHANICAL STRESS; METHODOLOGY; MICROBIOLOGY; PRESSURE; SALMONELLA ENTERITIDIS; SWINE; VACUUM;

AMINO ACIDS; ANIMALS; COLD TEMPERATURE; COLOR; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LIPID PEROXIDATION; MEAT PRODUCTS; PRESSURE; RHEOLOGY; SALMONELLA ENTERITIDIS; STRESS, MECHANICAL; SUS SCROFA; VACUUM;

EID: 84857654942     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.015     Document Type: Article

References (37)

1. Andrés A.I., Moller J.K.S., Adamsen C.E., Skibsted L.H. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour. European Food Research and Technology 2004, 219:205-210.
2. Andrés A.I., Adamsen C.E., Moller J.K.S., Ruiz J., Skibsted L.H. High pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. European Food Research and Technology 2006, 222:486-491.
3. Aristoy M.C., Toldrá F. Deproteinisation techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham. Journal of Agriculture and Food Chemistry 1991, 39:1792-1795.
4. Bertram H.C., Wu Z., Straadt I.K., Aagaard M., Aaslyng M.D. Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: Can pressurization reduce the crucial sodium content?. Journal of Agricultural and Food Chemistry 2006, 54:9912-9917.
5. Campus M., Flores M., Martínez A., Toldrá F. Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Science 2008, 80:1174-1181.
6. Campus M. High pressure processing of meat, meat products and seafood. Food Engineering Reviews 2010, 2:256-273.
7. Carlez A., Veciana-Nogués T., Cheftel J.C. Changes in color and myoglobin of minced beef meat due to high-pressure processing. Food Science and Technology-Lebensmittel-Wissenschaft und Technologie 1995, 28:528-538.
8. Cava R., Ladero L., Gonzalez S., Carrasco A., Ramirez M.R. Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. Innovative Food Science & Emerging Technologies 2009, 10:76-81.
9. CDC Vital signs: Incidence and trends of infection with pathogens transmitted commonly through food - Foodborne diseases active surveillance network, 10 U.S. sites, 1996-2010. MMWR: Morbidity and Mortality Weekly Report, 60, Early Release 2011, 749-755. http://www.cdc.gov/mmwr/.
10. Cheah P.B., Ledward D.A. Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat. Journal of Food Science 1997, 62:1135-1141.
11. De Lamo-Castellví S., Roig-Sagués A.X., López-Pedemonte T., Hernández-Herrero M.M., Guamis B., Capellas M. Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressure. Journal of Dairy Science 2007, 90:99-109.
12. Dissing J., Bruun-Jensen L., Skibsted L.H. Effect of high-pressure treatment on lipid oxidation in turkey thigh muscle during chill storage. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A/European Food Research and Technology 1997, 205:11-13.
13. EFSA The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2009. The EFSA Journal 2011, 9:2090.
14. Fuentes V., Ventanas J., Morcuende D., Estévez M., Ventanas S. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure. Meat Science 2010, 85:506-514.
15. Fulladosa E., Serra X., Gou P., Arnau J. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content. Meat Science 2009, 82:213-218.
16. Garriga M., Grebol N., Aymerich M.T., Monfort J.M., Hugas M. Microbial inactivation after high-pressure processing at 600MPa in commercial meat products over its shelf life. Innovative Food Science and Emerging Technologies 2004, 5:451-457.
17. Guan D., Chen H., Hoover D.G. Inactivation of Salmonella typhimurium DT 104 in UHT whole milk by high hydrostatic pressure. International Journal of Food Microbiology 2005, 104:145-153.
18. Hoover D.G., Metrick C., Papineau A.M., Farkas D.F., Knorr D. Biological effects of high hydrostatic pressure on food microorganisms. Food Technology 1989, 43:99-107.
19. Hugas M., Garriga M., Monfort J.M. New mild technologies in meat processing: High pressure as a model technology. Meat Science 2002, 62:359-371.
20. Jofré A., Garriga M., Aymerich T. Inhibition of Salmonella sp., Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration. Meat Science 2008, 78:53-59.
21. Jofré A., Aymerich T., Monfort J.M., Garriga M. Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products. European Food Research and Tecnnology 2008, 228:159-162.
22. Jofré A., Aymerich T., Bover-Cid S., Garriga M. Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900MPa. International Microbiology 2010, 13:105-112.
23. López-Caballero M.E., Carballo J., Jiménez-Colmenero F. Microbiological changes in pressurized, prepackaged sliced cooked ham. Journal of Food Protection 1999, 62:1411-1415.
24. Marcos B., Aymerich T., Garriga M. Evaluation of high pressure processing as an additional hurdle to control Listeria monocytogenes and Salmonella enterica in low-acid fermented sausages. Journal of Food Science 2005, 70:339-344.
25. Morales P., Calzada J., Nuñez M. Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams. Journal of Food Protection 2006, 69:2539-2543.
26. Morales P., Calzada J., Rodríguez B., De Paz M., Nuñez M. Inactivation of Salmonella Enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments. Foodborne Pathogens and Disease 2009, 6:577-581.
27. Orlien V., Hansen E., Skibsted L.H. Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: Critical working pressure in relation to oxidation mechanism. European Food Research and Technology 2000, 211:99-104.
28. Patterson M.F. Microbiology of pressure-treated foods. Journal of Applied Microbiology 2005, 98:1400-1409.
29. Pikul J., Leszczynski D.E., Kummerow F.A. Evaluation of 3 modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural and Food Chemistry 1989, 37:1309-1313.
30. Ponce E., Pla R., Sendra E., Guamis B., Mor-Mur M. Destruction of Salmonella Enteritidis inoculated in liquid whole egg by high hydrostatic pressure: Comparative study in selective and non-selective media. Food Microbiology 1999, 16:357-365.
31. Pryor W.A., Stanley J.P., Blair E. Autoxidation of polyunsaturated fatty acids, II. A suggested mechanism for the formation of TBA-reactive materials from prostaglandin-like endoperoxides. Lipids 1976, 11:370-379.
32. Reynolds A.R., Harrison M.A., Rose-Morrow R., Lyon C.E. Validation of dry cured ham process for control of pathogens. Journal of Food Science 2001, 66:1373-1379.
33. Serra X., Sarraga C., Grebol N., Guardia M.D., Guerrero L., Gou P., Masoliver M., Gassiot M., Monfort J.M., Arnau J. High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham. Meat Science 2007, 75:12-20.
34. Serra X., Grebol N., Guardia M.D., Guerrero L., Gou P., Masoliver M., Gassiot M., Sarraga C., Monfort J.M., Arnau J. High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham. Meat Science 2007, 75:21-28.
35. Smelt J.P.P.M. Recent advances in the microbiology of high pressure processing. Trends in Food Science and Technology 1998, 9:152-158.
36. Sperber W.H. Influence of water activity on foodborne bacteria - A review. Journal of Food Protection 1983, 46:142-150.
37. Yuste J., Capellas M., Pla R., Llorens S., Fung D.Y.C., Mor-Mur M. Use of conventional media and thin agar layer method for recovery of foodborne pathogens from pressure-treated poultry products. Journal of Food Science 2003, 68:2321-2324.