title: Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets.
abstract: High-pressure processing (300 MPa for 5 min) as a non-thermal post-processing intervention was employed to improve the shelf life and qualities of cooked refrigerated chicken nuggets. Pomegranate peel extract (1%) was also used as a source of natural antioxidant and antimicrobial in chicken nuggets. Microstructure, microbial profile, instrumental colour, texture profile and lipid oxidation were evaluated. High-pressure treatment and pomegranate peel extract did not influence significantly the colour and textural properties of cooked chicken nuggets. Thiobarbituric acid reactive substance values significantly (p < 0.05) increased in pressure-treated nuggets. Microstructural studies revealed shrinkage in the structure and loosening of the dense network of meat emulsion due to high-pressure treatment. Pressure treatment resulted in a reduction of 2-3.0 log10 cfu/g in total plate count and Enterobacteriaceae count. Molecular characterization studies revealed that Enterobacter amnigenus and Enterobacter sp. in control and Bacillus licheniformis, Enterococcus gallinarum and Acinetobacter baumannii in high-pressure-treated chicken nuggets were the major spoilage bacteria.
authors.affiliation: Central Institute of Postharvest Engineering and Technology (ICAR), Ludhiana, India sureshlpt@yahoo.com.
authors.forename: Suresh
authors.initials: S
authors.lastname: Devatkal
authors.affiliation: Central Institute of Postharvest Engineering and Technology (ICAR), Ludhiana, India.
authors.forename: Rahul
authors.initials: R
authors.lastname: Anurag
authors.affiliation: Central Institute of Fisheries Technology (ICAR), Cochin, India.
authors.forename: Bindu
authors.initials: B
authors.lastname: Jaganath
authors.affiliation: Indian Institute of Technology, Kharagpur, India.
authors.forename: Srinivasa
authors.initials: S
authors.lastname: Rao
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D055598:Chemical Phenomena; D002645:Chickens; D003296:Cooking; D004655:Emulsions; D057140:Fast Foods / Q000032:analysis* / Q000382:microbiology; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D005638:Fruit / Q000737:chemistry*; D006090:Gram-Negative Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006094:Gram-Positive Bacteria / Q000254:growth & development / Q000302:isolation & purification; D008055:Lipids / Q000032:analysis / Q000737:chemistry; D029561:Lythraceae / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D055595:Mechanical Phenomena; D050296:Microbial Viability; D008855:Microscopy, Electron, Scanning; D010084:Oxidation-Reduction; D011312:Pressure; D012034:Refrigeration
chemical_list: D000975:Antioxidants; D004655:Emulsions; D008055:Lipids
keywords: Emerging technologies; food borne microorganisms; high hydrostatic pressure; meat products; microstructure