Search
The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat
Abstract
The effect of moderate pressure at subzero temperature on natural microflora of minced cod, salmony, pork and beef meat was studied. Pressure of 193 MPa at –20 °C caused reduction of total bacterial count in pork and beef meat by 1.1 and 0.6 log cycles, respectively, and by about 1.5 log cycles in fish meat. Under these conditions the psychrophilic and psychrotophic bacteria were below the detection limit (<10CFU/g of sample) in pork and beef meat, while in cod and salmon meat they were reduced only by 1.3 and 2.0 log cycles, respectively. In all tested samples of meat treated with the pressure of 193 MPa at –20 °C, the number of coliforms was below 10 CFU/g. Under these conditions a significant reduction in the number of coagulase-positive Staphylococcus was also observed. During storage of samples at 4 °C after pressurization at 193 MPa and –20 °C, the inhibition of growth of all tested groups of bacteria was observed. Moderate pressure at subzero temperature does not ensure complete inactivation of bacteria; however, it allows the improvement of microbiological quality and extension of shelf life of food, which depends on the level of bacterial contamination of the initial raw material.
Authors (2)
Cite as
Full text
- Publication version
- Accepted or Published Version
- License
-
open in new tab
Keywords
Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
FOOD TECHNOLOGY AND BIOTECHNOLOGY
no. 51,
pages 570 - 576,
ISSN: 1330-9862 - Language:
- English
- Publication year:
- 2013
- Bibliographic description:
- Malinowska-Pańczyk E., Kołodziejska I.: The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat// FOOD TECHNOLOGY AND BIOTECHNOLOGY. -Vol. 51, nr. 4 (2013), s.570-576
- Verified by:
- Gdańsk University of Technology
seen 89 times