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KMID : 1024420180220020186
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Food Engineering Progress
2018 Volume.22 No. 2 p.186 ~ p.191
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Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties
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Cheigh Chan-Ick
Kang You-Lee
Chung Myong-Soo
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Abstract
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The purposes of this study was to investigate the effect of high pressure processing (HPP) on a sterilization and microbiological shelf-life of commercial beef patties by varying the pressure level (200, 300, 400, and 500 MPa), treatment time (0-10 min), and storage period (0-16 day at 4°C). The HPP treatment of 200 MPa were ineffective, however the treatment of 300, 400, and 500 MPa reduced the bacterial count by 0.61-1.16, 1.11-1.69, and 2.73-3.86 log (CFU/g), respectively. During 16 days of storage, the viable cell numbers in beef patties treated with 400 and 500 MPa were substantially lower than those in the non-treated control. The control count reached 6.6 log CFU/g after 16 days at 4°C, but after the same storage time, the counts in HPP-treated samples of 400 and 500 MPa were 4.7 and 3.1 log CFU/g, respectively. After an HPP treatment of 200-500 MPa, the pH values were approximately 5.83-6.28. During the 16 days of storage, the pH values in the samples of 400-500 MPa were maintained at initial levels throughout the storage period, regardless of treatment time for HPP.
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KEYWORD
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high pressure processing, beef patties, microbial inactivation, shelf-life
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