The Role of High-Pressure Application for the Safety and Shelf Life of Meat and Meat Products

Yıl 2020, , 1182 - 1195, 30.12.2020

Cemalettin Sarıçoban , Mahmood Shakir Mahmood Rand Kadhim Bahr Al-murjan

https://doi.org/10.35193/bseufbd.724957

Cited By: 1

Öz

High pressure (HP) was first introduced into the field of material chemistry at the end of the 19th century. The first high pressure application in the food industry was applied by Hite in 1899 to pasteurize milk and fruit products. New technologies are being developed in terms of food processing and preservation in line with the interest of consumers in processed foods in such a way that there is no loss in nutritional value of the food they consume. One of these is the application of high pressure to foods. High pressure processing is a technique aimed at exposing food to a high-pressure level between 100 and 600 MPa at a given temperature for a few minutes. In addition to providing microbiological inactivation, High Pressure (HP) applications do not cause a significant change in the vitamin, mineral, taste, colour, and appearance of foods. Therefore, it constitutes an important alternative for heat treatment applications. HP applications can be successfully applied to liquid foods as well as foods, such as meat and meat products. High pressure is a convenient way of neutralizing microorganisms in ready meals, where its shelf life is largely dependent on good hygiene / production practices, especially during slicing and packaging processes. In this review, the role of high pressure in increasing the safety and extending shelf life of meat and meat products is discussed.

Anahtar Kelimeler

Meat, Meat Products, Shelf Life, High Pressure, High Hydrostatic Pressure

Yüksek Basınç Uygulamasının Et ve Et Ürünlerinin Güvenliği ve Raf Ömrü Açısından Rolü

Öz

Yüksek basınç (YB) ilk olarak 19. yüzyılın sonunda malzeme kimyası alanında tanıtılmıştır. Gıda endüstrisinde ilk yüksek basınç uygulaması ise Hite tarafından 1899'da süt ve meyve ürünlerini pastörize etmek için uygulanmıştır. Tüketicilerin, tükettikleri gıdaların besin değerinde kayıplar olmayacak şekilde işlenmiş gıdalara olan ilgisine paralel olarak gıda işleme ve muhafaza açısından yeni teknolojiler geliştirilmektedir. Bunlardan biri de yüksek basıncın gıdalara uygulanmasıdır. Yüksek basınçlı işleme, gıdaları birkaç dakika belirli bir sıcaklıkta 100 ila 600 MPa arasında yüksek bir basınç seviyesine maruz bırakmayı amaçlayan bir tekniktir. Yüksek Basınç (YB) uygulamaları, özellikle mikrobiyolojik inaktivasyon sağlamanın yanında gıdaların vitamin, mineral, tat, renk ve görünüşünde önemli bir değişikliğe neden olmamaktadır. Bu nedenle, ısıl işlem uygulamaları için önemli bir alternatif oluşturmaktadır. YB uygulamaları sıvı gıdalara başarıyla uygulanabildiği gibi et ve et ürünleri gibi gıdalara da uygulanabilmektedir. Yüksek basınç, raf ömrünün büyük ölçüde, özellikle dilimleme ve paketleme işlemleri sırasında iyi hijyen/üretim uygulamalarına bağlı olduğu hazır yemeklerde mikroorganizmaları etkisiz hale getirmenin uygun bir yoludur. Bu derlemede, et ve et ürünlerinin güvenliğini arttırmada ve raf ömrünü uzatmada yüksek basıncın rolüne değinilmiştir.

Anahtar Kelimeler

Et, Et Ürünleri, Raf Ömür, Yüksek Basınç, Yüksek Hidrostatik Basınç

Kaynakça

• Hite, B.H. (1899). The effect of pressure in the preservation of milk. West Virginia University Agricultural Experiment Station Bulletin, 15–35.
• Basset, J., & Macheboeuf, M.A. (1932). Study of the biological effects of ultra-pressures: Resistances of bacteria, diastases and toxins to very high pressures. Comptes Rendus Hebdomadaires des Sceances de l’Academie des Sciences, 195, 1431–1433.
• Federighi, M., Tonello, C., De Lamballerie, M., & Ritz, M. (2001). Les traitements hautes pressions des aliments, in Traitements ionisants et hautes pressions des aliments (eds M. Federighi and J.L. Tholozan), Economica, Paris, pp. 151–227.
• Farkas, D.F., & Hoover, D.G. (2000). High Pressure Processing. Journal of Food Science, 65, 8: 47–64.
• Hugas, M., Garriga, M., & Monfort, J.M. (2002). New mild technologies in meat processing: High pressure as a model technology. Meat Science, 62, 359–371.
• Balasubramaniam, V.M., Farr, S.B., & Turek, J. (2008). Preserving foods through high pressure processing. Food Technology, 62, 32–38.
• Perrier-Cornet, J.-M., Moussa, M., & Gervais, P. (2009). Applications des hautes pressions hydrostatiques en agroalimentaire. Techniques de l’ingénieur base documentaire: TIB430DUO.
• Rastogi, N.K., Raghavarao, K.S., Balasubramaniam, V.M. et al. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47, 69–112.
• Mújica-Paz, H., Valdez-Fragoso, A., Samson, C. et al. (2011) High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology, 4, 969–985.
• Torres, J.A., & Velazquez, G. (2005) Commercial opportunities and research challenges in the high pressure processing of foods. Journal of Food Engineering, 67, 95–112.
• Tonello, C. (1998). Applications des hautes pressions en agroalimentaire. Techniques de l’ Ingenieur, F2, F3220.
• Yordanov, D.G., & Angelova, G.V. (2010) High pressure processing for foods preserving. Biotechnology & Biotechnological Equipment, 24, 1940–1945.
• Oğuzhan, P. 2013. Yüksek Hidrostatik Basınç Teknolojisinin Gıda Endüstrisinde Kullanımı. Fen Bilimleri Enstitüsü Dergisi, 6(2): 205-219.
• Nørrung, B., & Buncic, S. (2008). Microbial safety of meat in the European Union. Meat Science, 78, 14–24.
• Garriga, M., Grèbol, N., Aymerich, M.T. et al. (2004). Microbial inactivation after high-pressure processing at 600MPa in commercial meat products over its shelf life. Innovative Food Science & Emerging Technologies, 5, 451–457.
• Jofré, A., Aymerich, T., Grèbol, N., & Garriga, M. (2009a). Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products. Lebensmittel-Wissenschaft und -Technologie, 42, 924–928.
• Gola, S., Mutti, P., Manganelli, E. et al. (2000). Behaviour of E. coli 0157:H7 strains in model system and in raw meat by hpp: Microbial and technological aspects. High Pressure Research, 19, 91–97.
• Porto-Fett, A.C.S., Call, J.E., Shoyer, B.E. et al. (2010). Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami. International Journal of Food Microbiology, 140, 61–75.
• Garriga, M., Aymerich, T., & Hugas, M. (2002a) Effect of High Pressure Processing on the Microbiology of Skin Vacuum Packaged Sliced Meat Products: Cooked Pork Ham, Dry Cured Pork Ham and Marinated Beef Loin. Report from the Food Microbiology and Biotechnology Unit of IRTA (Institute for Food and Agricultural Research and Technology), Monells, 17 pp.
• Morales, P., Calzada, J., Rodriguez, B. et al. (2009) Inactivation of Salmonella enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments. Foodborne Pathogens and Disease, 6, 577–581.
• Marcos, B., Jofré, A., Aymerich, T. et al. (2008). Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham. Food Control, 19, 76–81.
• Chen, H. (2007). Temperature-assisted pressure inactivation of Listeria monocytogenes in Turkey breast meat. International Journal of Food Microbiology, 117, 55–60.
• Oseki, S., Mizuno, Y., & Yamamoto, K. (2007). Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing. International Journal of Food Microbiology, 119, 300–307.
• Jofré, A., Garriga, M., & Aymerich, T. (2008). Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration. Meat Science, 78, 53–59.
• Aymerich, T., Jofré, A., Garriga, M., & Hugas, M. (2005). Inhibition of Listeria monocytogenes and Salmonella by Natural Antimicrobials and High Hydrostatic Pressure in Sliced Cooked Ham. Journal of Food Protection, 68, 173–177.
• Garriga, M., Aymerich, T., & Hugas, M. (2002a). Effect of High Pressure Processing on the Microbiology of Skin Vacuum Packaged Sliced Meat Products: Cooked Pork Ham, Dry Cured Pork Ham and Marinated Beef Loin. Report from the Food Microbiology and Biotechnology Unit of IRTA (Institute for Food and Agricultural Research and Technology), Monells, 17 pp.
• Jofré, A., Aymerich, T., & Garriga, M. (2009b). Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure. Food Control, 20, 179–184.
• Yuste, J., Pla, R., & Mor-Mur, M. (2000a). Salmonella enteritidis and aerobic mesophiles in inoculated poultry sausages manufactured with high-pressure processing. Letters in Applied Microbiology, 31, 374–377.
• Escriu, R., & Mor-Mur, M. (2009). Role of quantity and quality of fat in meat models inoculated with Listeria innocua or Salmonella Typhimurium treated by high pressure and refrigerated stored. Food Microbiology, 26, 834–840.
• Yuste, J., Pla, R., Capellas, M. et al. (2000b). High-Pressure Processing Applied to Cooked Sausages: Bacterial Populations during Chilled Storage. Journal of Food Protection, 63, 1093–1099.
• Rubio, B., Martínez, B., García-Cachán, M.D. et al. (2007a). The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids. Innovative Food Science & Emerging Technologies, 8, 180–187.
• Diez, A.M., Urso, R., Rantsiou, K. et al. (2008a). Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure. International Journal of Food Microbiology, 123, 246–253.
• Ruiz-Capillas, C., Carballo, J., & Jiménez-Colmenero, F. (2007b). Consequences of high-pressure processing of vacuum-packaged frankfurters on the formation of polyamines: Effect of chilled storage. Food Chemistry, 104, 202–208.
• López-Caballero, M.E., Carballo, J., & Jiménez-Colmenero, R. (2002a). Microbial Inactivation in Meat Products by Pressure/Temperature Processing. Journal of Food Science, 67, 797–801.
• Carlez, A., Rosec, J.-P., Richard, N., & Cheftel, J.-C. (1994). Bacterial growth during chilled storage of pressure-treated minced meat. Lebensmittel-Wissenschaft und -Technologie, 27, 48–54.
• López-Caballero, M., Carballo, J., Solas, M., & Jiménez-Colmenero, F. (2002b). Responses of Pseudomonas fluorescens to combined high pressure/temperature treatments. European Food Research and Technology, 214, 511–515.
• Lopez-Caballero, M.E., Carballo, J., & Jimenez-Colmenero, F. (1999) Microbiological changes in pressurized, prepackaged sliced cooked ham. Journal of Food Protection, 62, 1411–1415.
• Diez, A.M., Santos, E.M., Jaime, I., & Rovira, J. (2008b). Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage. Food Microbiology, 25, 154–161.
• Simpson, R.K., & Gilmour, A. (1997). The resistance of Listeria monocytogenes to high hydrostatic pressure in foods. Food Microbiology, 14, 567–573.
• Jung, S., Tonello Samson, C., & De Lamballerie, M. (2011). High hydrostatic pressure food processing, in Alternative to conventional food processing, vol. Chapter 6 (ed. A. Proctor), RSC Publishing, pp. 254–306.
• Bouton, P.E., Ford, A.L., Harris, P.V. et al. (1977). Pressure-heat treatment of postrigor muscle: Effects on tenderness. Journal of Food Science, 42, 132–135.
• Sun, X.D., & Holley, R.A. (2010) High hydrostatic pressure effects on the texture of meat and meat products. Journal of Food Science, 75, R17–R23.
• Ma, H.J., & Ledward, D.A. (2004). High pressure/thermal treatment effects on the texture of beef muscle. Meat Science, 68, 347–355.
• Del Olmo, A., Morales, P., Ávila, M. et al. (2010). Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets. Innovative Food Science & Emerging Technologies, 11, 441–444.
• Zamri, A.I., Ledward, D.A., & Frazier, R.A. (2006). Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis Fundus). Journal of Agricultural and Food Chemistry, 54, 2992–2996.
• Jung, S., Ghoul, M., & de Lamballerie-Anton, M. (2000a). Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing. Meat Science, 56, 239–246.
• Ichinoseki, S., Nishiumi, T., & Suzuki, A. (2006). Tenderizing effect of high hydrostatic pressure on bovine intramuscular connective tissue. Journal of Food Science, 71, E276–E281.
• Palamutoğlu, R., Karakaya, M., & Sarıçoban, C. (2006). Taze ve dondurulmuş sığır Longissimus dorsi kaslarının bazı teknolojik özellikleri üzerine bromelin, ficin ve papain enzimlerinin etkisi. Gıda, 109-116.
• Schenková, N., Šikulová, M., Jeleníková, J. et al. (2007). Influence of high isostatic pressure and papain treatment on the quality of beef meat. High Pressure Research, 27, 163–168.
• Clariana, M., & Garcia-Regueiro, J.A. (2011). Effect of high pressure processing on cholesterol oxidation products in vacuum packaged sliced dry-cured ham. Food and Chemical Toxicology, 49, 1468–1471.
• Mor-Mur, M., & Yuste, J. (2003). High pressure processing applied to cooked sausage manufacture: Physical properties and sensory analysis. Meat Science, 65, 1187–1191.
• Iwasaki, T., Noshiroya, K., Saitoh, N. et al. (2006). Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty. Food Chemistry, 95, 474–483.
• Sikes, A.L., Tobin, A.B., & Tume, R.K. (2009). Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters. Innovative Food Science & Emerging Technologies, 10, 405–412.
• Fernández-Martín, F., Fernández, P., Carballo, J., & Jiménez Colmenero, F. (1997). Pressure/heat combinations on pork meat batters: Protein thermal behavior and product rheological properties. Journal of Agricultural and Food Chemistry, 45, 4440–4445.
• Yuste, J., Mor-Mur, M., Capellas, M. et al. (1999). Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure. Poultry Science, 78, 914–921.
• Supavititpatana, T., & Apichartsrangkoon, A. (2007). Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor). Meat Science, 76, 555–560.
• Chattong, U., & Apichartsrangkoon, A. (2009). Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes. Meat Science, 81, 426–432.
• Jimenez-Colmenero, F., Fernandez, P., Carballo, J., & Fernandez-Martin, F. (1998). High-pressure-cooked low-fat pork and chicken batters as affected by salt levels and cooking temperature. Journal of Food Science, 63, 656–659.
• Cheftel, J.C., & Culioli, J. (1997). Effects of high pressure on meat: A review. Meat Science, 46, 211–236.
• Chapleau, N., Mangavel, C., Compoint, J.P., & de Lamballerie-Anton, M. (2004). Effect of high-pressure processing on myofibrillar protein structure. Journal of the Science of Food and Agriculture, 84, 66–74.
• Tuboly, E., Lebovics, V.K., Gaál, Ö. et al. (2003). Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure. Journal of Food Engineering, 56, 241–244.
• Beltran, E., Pla, R., Capellas, M. et al. (2004a). Lipid oxidation and colour in pressure and heat-treated minced chicken thighs. Journal of the Science of Food and Agriculture, 84, 1285–1289.
• Orlien, V., Hansen, E., & Skibsted, L.H. (2000). 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, 211, 99–104.
• Andres, A., Adamsen, C., Moller, J. et al. (2006). 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, 222, 486–491.
• Campus, M., Flores, M., Martinez, A., & Toldrá, F. (2008). Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Science, 80, 1174–1181.
• Cheah, P.B., & Ledward, D.A. (1997). Inhibition of metmyoglobin formation in fresh beef by pressure treatment. Meat Science, 45, 411–418.
• Ma, H.J., Ledward, D.A., Zamri, A.I. et al. (2007). Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry, 104, 1575–1579.
• Schindler, S., Krings, U., Berger, R.G., & Orlien, V. (2010). Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. Meat Science, 86, 317–323.
• Fuentes, V., Ventanas, J., Morcuende, D. et al. (2010). Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure. Meat Science, 85, 506–514.
• Angsupanich, K., & Ledward, D.A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63, 39–50.
• Carballo, J., Fernandez, P., Carrascosa, A.V. et al. (1997). Characteristics of low-and high-fat beef patties: Effect of high hydrostatic pressure. Journal of Food Protection, 60, 48–53.
• Marcos, B., Kerry, J.P., & Mullen, A.M. (2010). High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Science, 85, 115–120.
• Jung, S., Ghoul, M., & de Lamballerie-Anton, M. (2003). Influence of high pressure on the color and microbial quality of beef meat. Lebensmittel-Wissenschaft und -Technologie, 36, 625–631.
• Goutefongea, R., Rampon, V., Nicolas, J., & Dumont, J. (1995). Meat Color Changes Under High Pressure Treatment. Proceeding of the 41st International Congress of Meat Science and Technology, San Antonio, Texas.
• Carlez, A., Veciana-Nogues, T., & Cheftel, J.-C. (1995). Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensmittel-Wissenschaft und -Technologie, 28, 528–538.
• Cava, R., Ladero, L., Gonzalez, S. et al. (2009). 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, 10, 76–81.
• Wackerbarth, H., Kuhlmann, U., Tintchev, F. et al. (2009). Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy. Food Chemistry, 115, 1194–1198.
• Colmenero, F.J., Carballo, J., Fernández, P. et al. (1997). High-pressure-induced changes in the characteristics of low-fat and high-fat sausages. Journal of the Science of Food and Agriculture, 75, 61–66.
• Karłowski, K., Windyga, B., Fonberg-Broczek, M. et al. (2002). Effects of high pressure treatment on the microbiological quality, texture and colour of vacuum packed pork meat products. High Pressure Research, 22, 725–732.
• Rubio, B., Martínez, B., García-Cachán, M.D. et al. (2007b). Effect of high pressure preservation on the quality of dry cured beef “Cecina de Leon”. Innovative Food Science & Emerging Technologies, 8, 102–110.
• Kadam, P.S., Jadhav, B.A., Salve, R.V., & Machewad, G.M. (2012). Review on the high pressure technology (HPT) for food preservation. Journal of Food Processing & Technology, 3, 135.
• Purroy-Balda, F., Val Aparicio, B., & Tonello, S.C. (2012). Industrial high pressure processing of foods: Review of evolution and emerging trends. Journal of Food Science and Engineering, 2, 543–549.
• Bajovic, B., Bolumar, T., & Heinz, V. (2012). Quality considerations with high pressure processing of fresh and value added meat products. Meat Science, 92, 280–289.
• Solomon, M.B., Liu, M.N., Patel, J.R. et al. (2010). Hydrodynamic Pressure Processing to improve meat quality and safety, in Advanced Technologies for Meat Processing vol. Chapter 9 (eds L.M.L. Nollet and F. Toldra), CRC Press, Taylor & Francis, New York, pp. 219–244.
• Bowker, B.C., Callahan, J.A., & Solomon, M.B. (2010). Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts. Poultry Science, 89, 1744–1749.
• Zhu, S., Naim, F., Marcotte, M. et al. (2008). High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures. International Journal of Food Microbiology, 126, 86–92.