Timón María Luisa, Palacios Irene, López-Parra Montaña, Delgado-Adámez Jonathan, Ramírez Rosario
Food Technology, Agriculture Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain.
Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain.
Foods. 2023 Oct 18;12(20):3820. doi: 10.3390/foods12203820.
The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-treated burgers. Samples were treated at 400 and 600 MPa and a single or two cycles were applied. The results showed that mesophilic, psychrotrophic molds, yeast, and coliforms were significantly reduced by HHP treatment ( < 0.05), 600 MPa/1 s (2 cycles) leading to the maximum inactivation. Concerning color parameters, a significant increase in lightness/paleness (L*) and a reduction in redness (a*) and yellowness (b*) ( < 0.05) was observed in samples as 600 MPa were applied. Moreover, 600 MPa/1 s (2 cycles) caused the highest differences in the meat color ( processing) of the chicken burgers. No HHP treatment significantly affected the degree of oxidation of samples ( > 0.05). However, 600 MPa/1 s (2 cycles) samples showed the highest values of TBA RS content after 15 days of storage ( < 0.05). Finally, the appearance, odor, taste, and global perception of cooked burgers were similar in all groups ( < 0.05). Therefore, treatments at 600 MPa produced a significant reduction in microbial counts but modified the color; however, the discoloration effect in the cooked burgers was not noticed by panelists.
本研究的目的是评估在4℃冷藏15天后，与单次高压处理以及未处理的鸡肉汉堡相比，两个周期的高静水压（HHP）处理对鸡肉汉堡的影响。样品在400和600MPa下进行处理，并施加单次或两个周期。结果表明，嗜温菌、嗜冷霉菌、酵母和大肠菌群通过HHP处理显著减少（<0.05），600MPa/1s（2个周期）导致最大失活。关于颜色参数，当施加600MPa时，样品的亮度/苍白度（L*）显著增加，红色度（a*）和黄色度（b*）降低（<0.05）。此外，600MPa/1s（2个周期）导致鸡肉汉堡肉色（加工后）的差异最大。没有HHP处理显著影响样品的氧化程度（>0.05）。然而，600MPa/1s（2个周期）的样品在储存15天后显示出最高的硫代巴比妥酸反应物（TBA RS）含量值（<0.05）。最后，所有组中熟汉堡的外观、气味、味道和整体感知相似（<0.05）。因此，600MPa的处理显著降低了微生物数量，但改变了颜色；然而，评审员并未注意到熟汉堡中的变色效果。
