QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Food Chem. 2014 Mar 15;147:209-14. doi: 10.1016/j.foodchem.2013.09.124. Epub 2013 Oct 1.
Hyperbaric storage (8h) of melon juice (a highly perishable food) at 25, 30 and 37°C, under pressure at 25-150 MPa was compared with atmospheric pressure storage (0.1 MPa) at the same temperatures and under refrigeration (4°C). Comparatively to the refrigerated condition, hyperbaric storage at 50/75 MPa resulted in similar or lower microbial counts (total aerobic mesophiles, enterobacteriaceae, and yeasts/moulds) while at 100/150 MPa, the counts were lower for all the tested temperatures, indicating in the latter case, in addition to microbial growth inhibition, a microbial inactivation effect. At 25 MPa no microbial inhibition was observed. Physicochemical parameters of all samples stored under pressure (pH, titratable acidity, total soluble solids, browning degree and cloudiness) did not show a clear variation trend with pressure, being the results globally similar to refrigeration storage. These results show the potential of hyperbaric storage, at and above room temperature and with potential energy savings, comparatively to refrigeration.
在 25、30 和 37°C 下，将甜瓜汁（一种极易变质的食品）在 25-150 MPa 的压力下进行超高压储存（8h），并与相同温度下的常压冷藏（0.1 MPa）进行比较。与冷藏条件相比，在 50/75 MPa 的超高压储存下，总需氧中温菌、肠杆菌科和酵母/霉菌的微生物计数相似或更低，而在 100/150 MPa 下，所有测试温度下的计数都更低，表明在后一种情况下，除了抑制微生物生长外，还存在微生物失活作用。在 25 MPa 下没有观察到微生物抑制。所有在压力下储存的样品的理化参数（pH 值、可滴定酸度、总可溶性固体、褐变程度和混浊度）没有表现出随压力的明显变化趋势，结果与冷藏储存总体上相似。这些结果表明，与冷藏相比，在室温及以上温度下，超高压储存具有潜在的节能优势。
