title: Effect of combined treatment with supercritical CO2and rosemary on microbiological and physicochemical properties of ground pork stored at 4°C.
abstract: The effect of combined treatment with supercritical CO2(2000psi, 35°C for 2h) and rosemary powder (2.5% and 5.0% (w/w)) on microbiological and physicochemical properties of ground pork stored at 4°C was investigated. The changes in total viable count, pH, total volatile base nitrogen (TVB-N), lipid oxidation and instrumental color (CIE L⁎, a⁎, b⁎) were analyzed during a week period of refrigerated storage. It was found that microbial populations were reduced by supercritical CO2treatment, with the more pronounced effect being achieved by combined treatment with supercritical CO2and 5.0g rosemary powder/100g meat. Supercritical CO2treatment for 2h could accelerate lipid oxidation of ground pork during refrigerated storage, whereas combination with rosemary can significantly slow down the increase of oxidation rate. Combined treatment of supercritical CO2and rosemary significantly increased L⁎and b⁎values of the ground pork, while the a⁎, pH and TVB-N value were not affected as compared to the treatment with supercritical CO2alone. The results of this study indicate that combined treatment of supercritical CO2and rosemary may be useful in the meat industry to enhance the storage stability of ground pork treated with long time exposure of supercritical CO2during refrigerated storage.
authors.affiliation: Department of Biological and Food Engineering, College of Chemical Engineering, Xiangtan University, Xiangtan, China. Electronic address: hwangee@163.com.
authors.forename: Shirong
authors.initials: S
authors.lastname: Huang
authors.affiliation: Department of Biological and Food Engineering, College of Chemical Engineering, Xiangtan University, Xiangtan, China.
authors.forename: Bin
authors.initials: B
authors.lastname: Liu
authors.affiliation: Department of Biological and Food Engineering, College of Chemical Engineering, Xiangtan University, Xiangtan, China.
authors.forename: Du
authors.initials: D
authors.lastname: Ge
authors.affiliation: Department of Biological and Food Engineering, College of Chemical Engineering, Xiangtan University, Xiangtan, China.
authors.forename: Jiehui
authors.initials: J
authors.lastname: Dai
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000032:analysis*; D003080:Cold Temperature; D015169:Colony Count, Microbial; D003116:Color; D004041:Dietary Fats / Q000032:analysis; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D009584:Nitrogen / Q000032:analysis; D011208:Powders; D000069466:Red Meat / Q000032:analysis / Q000382:microbiology*; D027542:Rosmarinus / Q000737:chemistry*; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D004041:Dietary Fats; D011208:Powders; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; D002245:Carbon Dioxide; D009584:Nitrogen
keywords: Ground pork; Lipid oxidation; Microbiological properties; Rosemary; Supercritical CO(2)