title: Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage.
abstract: The effect of high pressure processing (HPP) (400 and 600 MPa for 1 and 5 min) and the stability during storage were studied in two ready to heat vegetable meals: meal A, mainly composed by pumpkin and broccoli, and meal B, mainly composed by eggplant, zucchini, chard and spinach. The treatment at 600 MPa/5 min was the most effective to reduce the initial microbial loads of the meals and maintained better the microbial safety during storage. HPP had no effect on the physico-chemical and sensory properties. HPP at 600 MPa increased the antioxidant activity of the meal A. In contrast HPP reduced the antioxidant activity of the meal B, although in general high levels of antioxidants were maintained after processing and during storage. In conclusion, treatments at 600 MPa for 5 min were the most suitable to increase the shelf-life of the meals without affecting their physico-chemical, antioxidant and sensory properties.
authors.affiliation: Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain.
authors.forename: Rosa
authors.initials: R
authors.lastname: Masegosa
authors.affiliation: Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain.
authors.forename: Jonathan
authors.initials: J
authors.lastname: Delgado-Adámez
authors.affiliation: Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain.
authors.forename: Rebeca
authors.initials: R
authors.lastname: Contador
authors.affiliation: Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Sánchez-Íñiguez
authors.affiliation: Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain mariarosario.ramirez@juntaextremadura.es.
authors.forename: Rosario
authors.initials: R
authors.lastname: Ramírez
mesh_terms: D000975:Antioxidants / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure; D012034:Refrigeration; D014675:Vegetables / Q000382:microbiology
chemical_list: D000975:Antioxidants
keywords: Hydrostatic high pressure; antioxidant activity; ready to heat; vegetable meal