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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00027022:_____/20:1021

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QJ1610202" target="_blank" >QJ1610202: Vývoj nových plodin s cílem produkce potravinářských výrobků s vyšší výživovou hodnotou</a><br>

Návaznosti

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

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

37

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

57-61

Kód UT WoS článku

000460428300008

EID výsledku v databázi Scopus

2-s2.0-85063507893