High Pressure Processing at Subzero Temperature: Effect on Spoilage Microbiota of Poultry |
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| Authors: | J Yuste R Pla E Beltran M Mor-Mur |
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| Institution: | 1. Planta de Tecnologia dels Aliments (CeRTA, XIT), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària , Universitat Autònoma de Barcelona , Bellaterra, Barcelona, 08193, Spain;2. Planta de Tecnologia dels Aliments (CeRTA, XIT), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària , Universitat Autònoma de Barcelona , Bellaterra, Barcelona, 08193, Spain Phone: +34-93-5811446 Fax: +34-93-5811446 E-mail: montserrat.mor-mur@uab.es |
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| Abstract: | Mechanically recovered poultry meat (MRPM) was treated at 350 and 450 MPa for 5 and 15 min at m 20 °C and then stored at 2 °C. Counts of mesophilic, psychrotrophic and lactic acid bacteria were determined at 1, 4 and 15 days of storage. Initial counts were ca. 7 log CFU/g for the three populations. High pressure induced lethalities of ca. 1.5 log CFU/g for mesophiles and psychrotrophs and, in some cases, ca. 2.5 log CFU/g for lactic acid bacteria. At 4 days, counts in pressurized samples increased less for mesophiles and psychrotrophs ( h 0.5 CFU/g) than for lactic acid bacteria ( S 1 log CFU/g). At 15 days, counts of the three populations were ca. 9 log CFU/g in all samples. High pressure processing at subzero temperature does not extend shelf-life of MRPM. |
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| Keywords: | High Pressure Processing Subzero Temperature Poultry Mesophiles Psychrotrophs Lactic Acid Bacteria |
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