Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

• DOI: 10.1016/j.profoo.2011.09.129
• Publication Date: 2012-01-04T06:32:23Z
• Authors: Natalia Szerman; Yanina Barrio; Belén Schroeder; Paula Martinez; Ana María Sancho; Claudio Sanow; Sergio Ramón Vaud...
• Keywords: Hydrostatic pressure

The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. limited commercial HHP on these products is due significant discoloration observed. In present work, it was studied treatments frozen thawed carpaccio samples at three levels (400, 500 600MPa) during 5 min refrigeration temperatures (0 °C) room temperature (20 °C). Carpaccio prepared using Semitendinosus muscle with antioxidant preservative additives. Analyses performed in all were: expressible moisture, pH, shear force, work shearing, CIELab chromatic parameters, sensory appearance aerobic total count (ATC) 30 °C. There no effect processing (5 20 samples. Pressure level only observed ATC shearing treated Frozen conditioning previous reduced harmful effects parameters (L*, a* b*) water holding capacity. This could evidence a minimization denaturation sarcoplasmic myofibrillar proteins. It lower effectiveness microorganisms' inactivation for than one.