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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919464" target="_blank" >RIV/60461373:22330/19:43919464 - isvavai.cz</a>

Alternative codes found

RIV/00027022:_____/20:1021

Result on the web

<a href="https://www.agriculturejournals.cz/publicFiles/204_2018-CJFS.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/204_2018-CJFS.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/204/2018-CJFS" target="_blank" >10.17221/204/2018-CJFS</a>

Result language

angličtina

Original language name

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

Original language description

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. © 2018 Czech Academy of Agricultural Sciences. All Rights Reserved.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QJ1610202" target="_blank" >QJ1610202: The development of novel crops to produce of food products with higher nutritional value</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

37

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

57-61

UT code for WoS article

000460428300008

EID of the result in the Scopus database

2-s2.0-85063507893