Effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken
In order to evaluate the effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken, the amount of microorganism, the amount of lactic bacteria, pH value, TBARS value, sensory evaluate were studied. Results showed that pulsed high pressure treatments were effective in reducing microbial populations of roast chicken, and the microbial populations were lower over the storage period; the pH value and the TBARS value increased by pulsed number increasing, and they increased first and then decreased over the storage period; the effect of pulsed high pressure treatment on the sensory quality of roast chicken was negligible. There was not linear relationship between the effect of pulsed high pressure treatment and pulsed time, the results of two and three times pulsed high pressure were better than one time, and they were equivalent between the two treatments.
Qinhua, LIU; Bin, LI; Runshu, PAN; and Hanjun, MA
"Effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken,"
Food and Machinery: Vol. 31:
5, Article 46.
Available at: https://www.ifoodmm.cn/journal/vol31/iss5/46
 杨玉红. 应用二氧化氯保鲜烧鸡[J].食品研究与开发,2010,31(2):180~182.
 宋照军,黄明,马汉军,等. 超高压处理在低温肉制品生产中的应用研究进展[J].食品工业科技,2012,33(9):446~449.
 那宇. 软包装榨菜的超高压杀菌研究[D].杭州:浙江大学, 2007.
 Hayakawa I. Oscillatory compared with continuous high pressure sterilization on Bacillus stearothermophilus[J]. Journal of Food Science,1994,59(1):164~167.
 Glovanna D Aleman, Marcia Walker, Daniel F Farkas, et al. Pulsed ultra high pressure treatments for pasteurization of pineapple juice[J]. Journal of Food Science,1996,61(2):388~390.
 Yuste J, Mor-Mur M, Capellas M, et al. Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin[J]. Food Microbiology,1998(4):407~414.
 Dons` G, Ferrari G, Maresca P. Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters[J]. Journal of Food Engineering,2007,78:984~990.
 Garriga M, Grebol N, Aymerich M T, et al. Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life[J]. Innovative Food Science and Emerging Technologies, 2004,5(4):451~457.
 Faustman C, Specht S M, Malkus L A, et al. Pigment oxidation in ground veal: influence of lipid oxidation, iron and zinc[J]. Meat Science,1992,31:351~352.
 Williams S K, Rodrick G E, West R L. Sodium lactrate affects shelf life and consumer acceptance of fresh catfish under simulated retail conditions[J]. Journal of Food Science, 1995,60(3):636~639.
 Begoa Rubio, Garcia Cachan, D Rovira, et al. The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids[J]. Innovative Food Science and Emerging Technologies,2007(8):180~187.
 Ananta E, Heinz V, Knorr D. Assessment of high pressure induced damage on Lactobacillus rhamnosus GC by flow cytometry[J]. Food Microbiology, 2004,21(5):567~577.
 Ritz M, Tholozan J L, Federighi M, et al. Physiological damages of Listeria monocytogenes treated by high hydrostatic pressure[J]. International Journal of Food Microbiology, 2002,79(1/2):47~53.
 Jofre A, Champomier-Verges M, Anglade P, et al. Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment[J]. Research in Microbiology, 2007,158(6):512~520.
 Angsupanich K, Ledward D A. High pressure treatment effects on cod (Gadus morhua) muscle[J]. Food Chemistry,1998,63:39~50.
 Angsupanich K, Edde M, Ledward D A. Effects of high pressure on the myofibrillar proteins of cod and turkey musecle[J]. Journal of Agricultural and Food Chemistry, 1999,47:92~99.
 Cheah P B, Ledward D A. Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat[J]. Journal of Food Science, 1997, 62(6):1 135~1 138.
 Orlien V, Hansen E, Skibsted L H. Lipid oxidation in high pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism [J]. European Food Research and Technology, 2000, 21(1):99~104.
 Cho C Y. Fish nutrition, feed, and feeding: with special emphasis on salmonid aquaculture[J]. Food Rev Int,1990(6):333~357.
 王志江,周文化,蒋爱民,等.响应曲面法优化超高压处理熟制鸡肉条件的研究[J].食品与机械,2009, 25(1):36~40.