Details

Autor(en) / Beteiligte

• Abera, Gezai
• Yildiz, Fatih

Titel

Review on high-pressure processing of foods

Ist Teil von

• Cogent food & agriculture, 2019, Vol.5 (1), p.1568725

Ort / Verlag

London: Cogent

Erscheinungsjahr

2019

Quelle

EZB Free E-Journals

Beschreibungen/Notizen

• In food processing technology, the most used method is thermal processing. These methods reduce most essential qualities. Non-thermal reduces this loss. High-Pressure Processing (HPP) using 100 MPa to >1,000 MPa for short period and has been shown to enhance safety and extending shelf-life, free from additives with minimal influence on the sensory, physical, and nutritional properties of the food and minimizes the microorganisms to the safe level. It is applicable to foods with moisture with vacuum in flexible packaging. Salsa, organic juices, flavorful fruit smoothies, colorful applesauce, guacamole, purees, ready to eat meats are examples HPP makes possible. HPP inactivates oxidative enzymes and food pathogens. While reducing chemicals and other quality degrading processes, it extends shelf-life to more than twice than other methods. HPP treated RTE meat attain quality until 10 week while treated with standard process stay until fourth week. Antioxidant activity of strawberry and blackberry purees was reduced by 25% by thermal processing but there was only 5% reduction treated by HPP with better antioxidants and ascorbic acid retention. HPP treatment at 400, 600, and 900 MPa on different strains of meat product showed almost zero count of Listeria monocytogenes, Salmonella enterica, and S. aureus. A significant result was also found on total bacterial count on HPP treated fresh-cut Chinese with a result of 1.68log10CFU/g and 0logCFU/g for 400 and 600 MPa while there was a total population of 6.89 log10cfu/g and 6.18 log10cfu/g bacteria on control and treated with 200 MPa. A big effort is required on expanding this technology.