title: The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio.
abstract: We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at -30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 MPa and the time increment from 1 to 5 min at 400 MPa increased L* and b*. a* decreased only with 650 MPa for 5 min at 20 °C. The prior freezing of the carpaccio and the HHP at -30 °C minimized the effect of the HHP on the color and did not change the shear force, but increased expressible moisture as compared to the untreated carpaccio. HHP at 20 °C was more effective in reducing the counts of microorganisms (aerobic total count at 30 °C, Enterobacteriaceae, psychrotrophs viable at 6.5 °C and lactic acid bacteria) than HHP at -30 º C. With HHP at 20 °C, we observed a significant effect of pressure and time on the reduction of the counts.
authors: Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC77 (B1708WAB), Morón, Buenos Aires, Argentina.
authors: S R
authors: SR
authors: Vaudagna
authors: C B
authors: CB
authors: Gonzalez
authors: B
authors: B
authors: Guignon
authors: C
authors: C
authors: Aparicio
authors: L
authors: L
authors: Otero
authors: P D
authors: PD
authors: Sanz
mesh_terms: D000818:Animals; D001118:Argentina; D002417:Cattle; D055598:Chemical Phenomena; D003080:Cold Temperature; D004032:Diet / Q000208:ethnology; D004755:Enterobacteriaceae / Q000254:growth & development / Q000302:isolation & purification; D057140:Fast Foods / Q000032:analysis* / Q000382:microbiology; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D005628:Frozen Foods / Q000032:analysis / Q000382:microbiology; D006874:Hydrostatic Pressure; D056546:Lactobacillales / Q000254:growth & development / Q000302:isolation & purification; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D055595:Mechanical Phenomena; D050296:Microbial Viability; D010858:Pigmentation; D033081:Shear Strength; D013997:Time Factors; D014867:Water / Q000032:analysis
chemical_list: D014867:Water