<abstract xmlns="http://www.w3.org/1999/xhtml">

High-pressure processing (HPP) is well suited to combine consumer demand for meat products with minimal heat treatment without compromising product safety. In turn, herbs have antioxidant and antimicrobial properties. The aim of this study was to evaluate the application of hurdle technology combining microencapsulated horseradish root and leaf juice with HPP (300 MPa; 15 min) for extending of the raw pork meat shelf life. Water activity (aw), pH, colour, hardness, and micro-biological parameters of meat were evaluated during 21-day storage. Total plate count (TPC) in HPP treated samples was significantly smaller (<italic>p</italic> &lt; 0.05) compared to untreated samples during storage until the day 14. On day 21, the TPC in processed samples was still slightly lower, however, at this point significance was not established between samples. Water activity dynamics in the HPP-treated microencapsulated pork meat samples differed significantly from other samples. Hardness decreased during storage, but no significant differences were found between samples. The L* values and pH of the meat were not significantly influenced by the added microencapsulated juice, but by high pressure treatment. Treatment with microencapsulated horseradish juice had a positive effect on the TPC and aw of the meat sample.
</abstract>

High-pressure processing (HPP) is well suited to combine consumer demand for meat products with minimal heat treatment without compromising product safety. In turn, herbs have antioxidant and antimicrobial properties. The aim of this study was to evaluate the application of hurdle technology combining microencapsulated horseradish root and leaf juice with HPP (300 MPa; 15 min) for extending of the raw pork meat shelf life. Water activity (aw), pH, colour, hardness, and micro-biological parameters of meat were evaluated during 21-day storage. Total plate count (TPC) in HPP treated samples was significantly smaller (p < 0.05) compared to untreated samples during storage until the day 14. On day 21, the TPC in processed samples was still slightly lower, however, at this point significance was not established between samples. Water activity dynamics in the HPP-treated microencapsulated pork meat samples differed significantly from other samples. Hardness decreased during storage, but no significant differences were found between samples. The L* values and pH of the meat were not significantly influenced by the added microencapsulated juice, but by high pressure treatment. Treatment with microencapsulated horseradish juice had a positive effect on the TPC and aw of the meat sample.

Combined Effect of Microencapsulated Horseradish Juice and High-Pressure Treatment on Pork Quality During Storage

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

High-pressure processing (HPP) is well suited to combine consumer demand for meat products with minimal heat treatment without compromising product safety. In...

Combined Effect of Microencapsulated Horseradish Juice and High-Pressure Treatment on Pork Quality During Storage

Publicado en línea: 14 dic 2021

Páginas: 463 - 468

Recibido: 22 mar 2021

Aceptado: 10 nov 2021

DOI: https://doi.org/10.2478/prolas-2021-0069

Palabras clave
pork, horseradish roots and leaves, HPP, shelf life

© 2021 Sanita Sazonova et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Combined Effect of Microencapsulated Horseradish Juice and High-Pressure Treatment on Pork Quality During Storage

Publicado en línea: 14 dic 2021

Páginas: 463 - 468

Recibido: 22 mar 2021

Aceptado: 10 nov 2021

DOI: https://doi.org/10.2478/prolas-2021-0069

Palabras clavepork, horseradish roots and leaves, HPP, shelf life

© 2021 Sanita Sazonova et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
pork, horseradish roots and leaves, HPP, shelf life