Masegosa Rosa, Delgado-Adámez Jonathan, Contador Rebeca, Sánchez-Íñiguez Francisco, Ramírez Rosario
Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain.
Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain
Food Sci Technol Int. 2014 Dec;20(8):605-15. doi: 10.1177/1082013213497493. Epub 2013 Aug 1.
The effect of high pressure processing (HPP) (400 and 600 MPa for 1 and 5 min) and the stability during storage were studied in two ready to heat vegetable meals: meal A, mainly composed by pumpkin and broccoli, and meal B, mainly composed by eggplant, zucchini, chard and spinach. The treatment at 600 MPa/5 min was the most effective to reduce the initial microbial loads of the meals and maintained better the microbial safety during storage. HPP had no effect on the physico-chemical and sensory properties. HPP at 600 MPa increased the antioxidant activity of the meal A. In contrast HPP reduced the antioxidant activity of the meal B, although in general high levels of antioxidants were maintained after processing and during storage. In conclusion, treatments at 600 MPa for 5 min were the most suitable to increase the shelf-life of the meals without affecting their physico-chemical, antioxidant and sensory properties.
研究了高压处理（HPP）（400和600兆帕，处理1分钟和5分钟）对两种即食蔬菜餐的影响及其在储存期间的稳定性：餐A主要由南瓜和西兰花组成，餐B主要由茄子、西葫芦、甜菜和菠菜组成。600兆帕/5分钟的处理对降低餐品的初始微生物负荷最有效，并且在储存期间能更好地保持微生物安全性。HPP对物理化学和感官特性没有影响。600兆帕的HPP提高了餐A的抗氧化活性。相比之下，HPP降低了餐B的抗氧化活性，不过总体而言，加工后及储存期间仍保持了较高水平的抗氧化剂。总之，600兆帕处理5分钟最适合延长餐品的保质期，同时不影响其物理化学、抗氧化和感官特性。
