Abstract
Several variables can influence the effects of high hydrostatic pressure processing (HPP), but the role of fat in the treated sample is still uncertain. We designed a model by which controlling the known variables we could elucidate that role. We applied 400 MPa for 2 min to minced chicken samples inoculated with Listeria innocua and Salmonella Typhimurium mixed with 10% and 20% of three fat types with different fatty acid composition. Microbial counts were performed during 60 days of refrigerated storage either at 2 °C or 8 °C. Immediately after HPP bacterial growth was independent of the type and percentage of fat content, but a possible effect of type of fat could be observed after 60 days of cold storage. © 2009 Elsevier Ltd. All rights reserved.
Original language | English |
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Pages (from-to) | 834-840 |
Journal | Food Microbiology |
Volume | 26 |
DOIs | |
Publication status | Published - 1 Dec 2009 |
Keywords
- Baroprotection
- Fatty acid
- High hydrostatic pressure
- Listeria
- Salmonella