Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

https://doi.org/10.17221/204/2018-CJFSCitation:Adamcová M., van Andel V., Strohalm J., Houška M., Ševčík R. (2019): Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham. Czech J. Food Sci., 37: 57-61.
download PDF

The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL® Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry.

Adamcová M., Škorpilová T., Pipek P. (2016): Vliv snížení obsahu sodíku na kvalitu masných výrobků. Maso, 28: 36–40.
Argyri Anthoula A., Papadopoulou Olga S., Nisiotou Aspasia, Tassou Chrysoula C., Chorianopoulos Nikos (2018): Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets. Food Microbiology, 70, 55-64  https://doi.org/10.1016/j.fm.2017.08.019
Aymerich T., Picouet P.A., Monfort J.M. (2008): Decontamination technologies for meat products. Meat Science, 78, 114-129  https://doi.org/10.1016/j.meatsci.2007.07.007
Alahakoon A.U., Jayasena D.D., Ramachandra S., Jo Ch. (2015): Alternatives to nitrite in processed meat: Up to date. Trends in Food Science & Technology, 45: 37–49.
Bajovic Bajo, Bolumar Tomas, Heinz Volker (2012): Quality considerations with high pressure processing of fresh and value added meat products. Meat Science, 92, 280-289  https://doi.org/10.1016/j.meatsci.2012.04.024
Belletti N., Garriga M., Aymerich T., Bover-Cid S. (2013): Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing. Food Microbiology, 35, 34-37  https://doi.org/10.1016/j.fm.2013.03.001
Bradley E.M., Williams J.B., Schilling M.W., Coggins P.C., Crist C., Yoder S., Campano S.G. (2011): Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Meat Science, 88, 145-150  https://doi.org/10.1016/j.meatsci.2010.12.015
Carpenter C.E., Broadbent J.R. (2009): External Concentration of Organic Acid Anions and pH: Key Independent Variables for Studying How Organic Acids Inhibit Growth of Bacteria in Mildly Acidic Foods. Journal of Food Science, 74, R12-R15  https://doi.org/10.1111/j.1750-3841.2008.00994.x
Garriga M., Grèbol N., Aymerich M.T., Monfort J.M., Hugas M. (2004): Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. Innovative Food Science & Emerging Technologies, 5, 451-457  https://doi.org/10.1016/j.ifset.2004.07.001
Horita C.N., Baptista R.C., Caturla M.Y.R., Lorenzo J.M., Barba F.J., Sant’Ana A.S. (2018): Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbial quality and safety of cooked ready-to-eat meat products. Trends in Food Science & Technology, 72: 45–61.
Houtsma P.C., de Wit J.C., Rombouts F.M. (1993): Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products. International Journal of Food Microbiology, 20, 247-257  https://doi.org/10.1016/0168-1605(93)90169-H
Hugas M, Garriga M, Monfort J.M (2002): New mild technologies in meat processing: high pressure as a model technology. Meat Science, 62, 359-371  https://doi.org/10.1016/S0309-1740(02)00122-5
Hygreeva D., Pandey M.C. (2016): Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology – A review. Trends in Food Science & Technology, 54: 175–185.
Jofré Anna, Aymerich Teresa, Garriga Margarita (2008): Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham. Food Control, 19, 634-638  https://doi.org/10.1016/j.foodcont.2007.06.007
Kameník Josef, Saláková Alena, Vyskočilová Věra, Pechová Alena, Haruštiaková Danka (2017): Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products. Meat Science, 131, 196-202  https://doi.org/10.1016/j.meatsci.2017.05.010
Marcos Begonya, Aymerich Teresa, Dolors Guardia M., Garriga Margarita (2007): Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages. Meat Science, 76, 46-53  https://doi.org/10.1016/j.meatsci.2006.09.020
Marcos Begonya, Jofré Anna, Aymerich Teresa, Monfort Josep M., Garriga Margarita (2008): Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham. Food Control, 19, 76-81  https://doi.org/10.1016/j.foodcont.2007.02.005
Pipek P., Psotková M., Škorpilová T. (2016): Přírodní přídatné látky v masných výrobcích. Maso, 28: 42–46.
Rendueles E., Omer M.K., Alvseike O., Alonso-Calleja C., Capita R., Prieto M. (2011): Microbiological food safety assessment of high hydrostatic pressure processing: A review. LWT - Food Science and Technology, 44, 1251-1260  https://doi.org/10.1016/j.lwt.2010.11.001
download PDF

© 2020 Czech Academy of Agricultural Sciences