Publicación: EFFECTS OF HIGH HYDROSTATIC PRESSURE PROCESSING AND SODIUM REDUCTION ON PHYSICOCHEMICAL PROPERTIES, SENSORY QUALITY, AND MICROBIOLOGICAL SHELF LIFE OF READY-TO-EAT CHICKEN BREASTS
Fecha
2020
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LWT-FOOD SCIENCE AND TECHNOLOGY
Resumen
THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) CONDITIONS AT TWO PROCESSING STAGES (300 MPA/5 MIN AFTER TUMBLING AND 600 MPA/3 MIN APPLIED TO THE FINAL PRODUCT) AND SODIUM REDUCTION (UP TO 50%) ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY AND MICROBIOLOGICAL QUALITY OF READY-TO-EAT (RTE) CHICKEN BREASTS WERE STUDIED. THE MICROBIOLOGICAL SHELF LIFE OF RTE CHICKEN BREASTS WAS ALSO ESTIMATED. THE NACL WAS PARTIALLY REPLACED WITH KCL (25%?50%), WHICH INCREASED (P < 0.05) COOKING LOSS AND HARDNESS OF CONVENTIONAL RTE CHICKEN BREASTS. HHP PROCESSING SIGNIFICANTLY REDUCED COOKING LOSS AND HARDNESS AND IMPROVED THE SENSORY ATTRIBUTES OF SODIUM-REDUCED RTE CHICKEN BREASTS COMPARED WITH CONTROLS. HHP EXTENDED THE MICROBIOLOGICAL SHELF LIFE OF SODIUM-REDUCED RTE CHICKEN BREASTS BY MORE THAN 60 DAYS. BASED ON THEIR PHYSICOCHEMICAL PROPERTIES AND SENSORY QUALITY, THE UNPRESSURISED RTE CHICKEN BREASTS REDUCED NACL UP TO 25%, WHILE PRESSURISED RTE CHICKEN BREASTS REDUCED UP TO 50%. HHP CONTRIBUTES TO DEVELOPING SODIUM-REDUCED RTE CHICKEN BREASTS WITH ENHANCED PRODUCT QUALITY AND MICROBIOLOGICAL SAFETY.
