QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal.
Crit Rev Food Sci Nutr. 2021;61(12):2078-2089. doi: 10.1080/10408398.2020.1770687. Epub 2020 Jun 4.
From 2012, the preservation of food products under pressure has been increasingly studied and the knowledge acquired has enlarged since several food products have been studied at different storage conditions. This new food preservation methodology concept called Hyperbaric Storage (HS) has gain relevance due to its potential as a replacement or an improvement to the conventional cold storage processes, such as the traditional refrigeration (RF), or even frosting, from the energetic savings to the reduction of the carbon foot-print. Briefly, HS is capable to inhibit the microbial proliferation or its inactivation which results in the extension of the shelf-life of several food products when compared to RF. Moreover, the overall quality parameters seem not to be affected by HS, being the differences detected on samples over storage similar to lower when compared to the ones stored at RF. This review paper aims to gather data from all studies carried out so far regarding HS performance, mainly at room temperature on fruit juices, meat and fisheries, as well on dairy products and ready-to-eat meals. The HS advantages as a new food preservation methodology are presented and explained, being also discussed the industrial viability and environmental impact of this methodology, as well its limitations.
自 2012 年以来，人们越来越多地研究在压力下保存食品的方法，并且由于超高压储存（HS）作为替代或改进传统冷藏（如传统冷藏）过程的潜力，例如传统冷藏（RF），甚至结霜，从节能到减少碳足迹，已经获得了更多的知识。简而言之，与 RF 相比，HS 能够抑制微生物的增殖或使其失活，从而延长了几种食品的保质期。此外，HS 似乎不会影响整体质量参数，在储存过程中检测到的样品差异与 RF 储存的差异相似。本文综述了迄今为止关于 HS 性能的所有研究数据，主要涉及室温下的果汁、肉类和渔业产品，以及乳制品和即食餐。介绍并解释了 HS 作为一种新的食品保存方法的优势，还讨论了这种方法的工业可行性和环境影响及其局限性。
