THE EFFECT OF POST-PACKAGING PASTEURIZATION ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF BEEF HAM
Abstract and keywords
Abstract (English):
In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and psychrotrophic bacteria, as well as mold and yeast), and sensory (odor, taste, texture, color, slime, exudates, swelling, and overall acceptability) characteristics of vacuum-packed beef ham during 30 days of storage at two different temperatures (5 and 12°C). Lactic acid bacteria and total mesophilic and psychrotrophic counts were reduced to zero by post-packaging pasteurization at 65 and 75°C. Higher post-packaging pasteurization temperatures resulted in a significant increase in drip loss in the treated samples at 65 and 75°C, as well as a small rise in pH in all the samples. Furthermore, higher post-packaging pasteurization temperatures decreased lightness, yellowness, and h° values while increasing redness and ΔE. During post-packaging pasteurization, Chroma remained constant. The textural profile analysis revealed that post-packaging pasteurization and storage had a significant impact on the texture of beef ham. The sensory analysis showed no changes after post-packaging pasteurization in the samples, and the sensory parameters remained stable during their storage at 65 and 75 °C. Finally, our investigation showed that 65°C is an optimal post-packaging pasteurization temperature for increasing the shelf-life of beef ham under refrigeration.

Keywords:
Ready-to-eat foods, meat products, thermal pasteurization, post-packaging pasteurization, shelf-life, lactic acid bacteria
Text
Publication text (PDF): Read Download
References

1. Corrêa JAF, dos Santos JVG, Evangelista AG, Pinto ACSM, de Macedo REF, Luciano FB. Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham. LWT. 2021;149. https://doi.org/10.1016/j.lwt.2021.111881

2. Vinnikova L, Synytsia O, Shlapak H, Azarova N, Glushkov O. Decrease of repeated contamination of packed delicious meat products. EUREKA: Life Sciences. 2019;(5):58-63. https://doi.org/10.21303/2504-5695.2019.00996

3. Abhari K, Jafarpour D, Shekarforoush SS. Effects of in-package pasteurization on preventing spoilage in emulsion vacuum packaged sausages during refrigerated storage. Foods and Raw Materials. 2018;6(1):40-46. https://doi.org/10.21603/2308-4057-2018-1-40-46

4. Vahabi Anaraki N, Abbasvali M, Bonyadian M. Effects of post-packaging pasteurization process on microbial, chemical, and sensory qualities of ready-to-eat cured vacuum-packed Turkey breast. Journal of Food Safety. 2020;40. https://doi.org/10.1111/jfs.12776

5. Horita CN, Baptista RC, Caturla MYR, Lorenzo JM, Barba FJ, Sant’Ana AS. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products. Trends in Food Science and Technology. 2018;72:45-61. https://doi.org/10.1016/j.tifs.2017.12.003

6. Wang Q, Zhang M, Adhikari B, Cao P, Yang C-H. Effects of various thermal processing methods on the shelf-life and product quality of vacuum-packaged braised beef. Journal of Food Process Engineering. 2019;42(4). https://doi.org/10.1111/jfpe.13035

7. Huang L, Hwang C-A, Fang T. Improved estimation of thermal resistance of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in meat and poultry - The effect of temperature and fat and A global analysis. Food Control. 2019;96:29-38. https://doi.org/10.1016/j.foodcont.2018.08.026

8. Hwang S-I, Lee E-J, Hong G-P. Effects of temperature and time on the cookery properties of sous-vide processed pork loin. Food Science of Animal Resources. 2019;39(1):65-72. https://doi.org/10.5851/kosfa.2019.e4

9. Jeong K, Hyeonbin O, Shin SY, Kim Y-S. Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham. Meat Science. 2018;143:1-7. https://doi.org/10.1016/j.meatsci.2018.04.010

10. Roldán M, Antequera T, Martín A, Mayoral AI, Ruiz J. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Science. 2013;93(3):572-578. https://doi.org/10.1016/j.meatsci.2012.11.014

11. Shen S, Chen Y, Dong X, Liu F, Cai W, Wei J, et al. Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4°C. Food Research International. 2020;138. https://doi.org/10.1016/j.foodres.2020.109665

12. Haghighi H, Belmonte AM, Masino F, Minelli G, Lo Fiego DP, Pulvirenti A. Effect of time and temperature on physicochemical and microbiological properties of sous vide chicken breast fillets. Applied Sciences. 2021;11(7). https://doi.org/10.3390/app11073189

13. Bertola NC, Bevilacqua AE, Zaritzky NE. Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle. Journal of Food Processing and Preservation. 1994;18(1):31-46. https://doi.org/10.1111/j.1745-4549.1994.tb00240.x

14. Cai W, Wei J, Chen Y, Dong X, Zhang J, Bai F, et al. Effect of low-temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets. Journal of the Science of Food and Agriculture. 2020;100(12):4583-4591. https://doi.org/10.1002/jsfa.10517

15. D'sa EM, Harrison MA, Williams SE, Broccoli MH. Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties. Journal of Food Protection. 2000;63(7):894-899. https://doi.org/10.4315/0362-028X-63.7.894

16. Rabeler F, Feyissa AH. Kinetic modeling of texture and color changes during thermal treatment of chicken breast meat. Food and Bioprocess Technology. 2018;11:1495-1504. https://doi.org/10.1007/s11947-018-2123-4

17. Khorsandi A, Eskandari MH, Aminlari M, Shekarforoush SS, Golmakani MT. Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials. Food Control. 2019;104:139-146. https://doi.org/10.1016/j.foodcont.2019.04.040

18. Dang TT, Rode TM, Skipnes D. Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices. Journal of Food Engineering. 2021;292. https://doi.org/10.1016/j.jfoodeng.2020.110352

19. Menéndez RA, Rendueles E, Sanz JJ, Santos JA, García-Fernández MC. Physicochemical and microbiological characteristics of diverse Spanish cured meat products. CyTA - Journal of Food. 2018;16(1):199-204. https://doi.org/10.1080/19476337.2017.1379560

20. Contador R, Ortiz A, del Rosario Ramírez M, García-Torres S, López-Parra MM, Tejerina D. Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time. LWT. 2021;141. https://doi.org/10.1016/j.lwt.2021.110876

21. Hamdi M, Nasri R, Dridi N, Moussa H, Ashour L, Nasri M. Improvement of the quality and the shelf life of reduced-nitrites turkey meat sausages incorporated with carotenoproteins from blue crabs shells. Food Control. 2018;91:148-159. https://doi.org/10.1016/j.foodcont.2018.03.048

22. Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Navarro C, Haros CM, et al. Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life. Meat Science. 2019;156:139-145. https://doi.org/10.1016/j.meatsci.2019.05.028

23. Herman RA, Adzitey F, Teye GA. The shelf life of coarse beef sausage using dawadawa (Parkia biglobosa) pulp powder as an extender. Journal of Postharvest Technology. 2019;7(2):62-68.

24. Franz CMAP, von Holy A. Thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum-packaged Vienna sausages. International Journal of Food Microbiology. 1996;29(1):59-73. https://doi.org/10.1016/0168-1605(95)00022-4

25. Pingen S, Sudhaus N, Becker A, Krischek C, Klein G. High pressure as an alternative processing step for ham production. Meat Science. 2016;118:22-27. https://doi.org/10.1016/j.meatsci.2016.03.014

26. Ku S-K, Kim J, Kim S-M, Yong HI, Kim B-K, Choi Y-S. Combined effects of pressure cooking and enzyme treatment to enhance the digestibility and physicochemical properties of spreadable liver sausage. Food Science of Animal Resources. 2022;42(3):441-454. https://doi.org/10.5851/kosfa.2022.e14

27. Ji D-S, Kim J-H, Yoon D-K, Kim J-H, Lee H-j, Cho W-Y, et al. Effect of different storage-temperature combinations on Longissimus dorsi quality upon sous-vide processing of frozen/thawed pork. Food Science of Animal Resources. 2019;39(2):240-254. https://doi.org/10.5851/kosfa.2019.e19

28. Wang Z, Shi Y, Zhou K, Zhou H, Li X, Li C, et al. Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken. Food Research International. 2020;136. https://doi.org/10.1016/j.foodres.2020.109471

29. Sorapukdee S, Jansa S, Tangwatcharin P. Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product. Asian-Australasian Journal of Animal Sciences. 2019;32(11):1763-1775. https://doi.org/10.5713/ajas.18.0811

30. Wang Z-C, Yan Y, Fang Z, Nisar T, Sun L, Guo Y, et al. Application of nitric oxide in modified atmosphere packaging of tilapia (Oreschromis niloticus) fillets. Food Control. 2019;98:209-215. https://doi.org/10.1016/j.foodcont.2018.11.043

31. Ozaki MM, Munekata PES, Jacinto-Valderrama RA, Efraim P, Pateiro M, Lorenzo JM, et al. Beetroot and radish powders as natural nitrite source for fermented dry sausages. Meat Science. 2021;171. https://doi.org/10.1016/j.meatsci.2020.108275

32. Zhang L, Du H, Zhang P, Kong B, Liu Q. Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market. Food and Chemical Toxicology. 2020;135. https://doi.org/10.1016/j.fct.2019.110931

33. Lee S, Choi Y-S, Jo K, Jeong HG, Yong HI, Kim T-K, et al. Processing characteristics of freeze-dried pork powder for meat emulsion gel. Food Science of Animal Resources. 2021;41(6):997-1011. https://doi.org/10.5851/kosfa.2021.e51

34. Aleson-Carbonell L, Fernández-López J, Pérez-Alvarez JA, Kuri V. Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture. Food Science and Technology International. 2005;11(2):89-97. https://doi.org/10.1177/1082013205052003

35. Alirezalu K, Hesari J, Nemati Z, Munekata PES, Barba FJ, Lorenzo JM. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International. 2019;120:839-850. https://doi.org/10.1016/j.foodres.2018.11.048

36. Cao J, Wang Q, Ma T, Bao K, Yu X, Duan Z, et al. Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage. Food Chemistry. 2020;305. https://doi.org/10.1016/j.foodchem.2019.125454

37. Santovito E, Elisseeva S, Cruz-Romero MC, Duffy G, Kerry JP, Papkovsky DB. A Simple sensor system for onsite monitoring of O2 in vacuum-packed meats during the shelf life. Sensors. 2021;21(13). https://doi.org/10.3390/s21134256

38. Zhang Y, Tian X, Jiao Y, Wang Y, Dong J, Yang N, et al. Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking. Food Chemistry. 2022;382. https://doi.org/10.1016/j.foodchem.2022.132345

39. Cava R, García-Parra J, Ladero L. Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage. LWT. 2020;128. https://doi.org/10.1016/j.lwt.2020.109462

40. Yu HH, Kim YJ, Park YJ, Shin D-M, Choi Y-S, Lee N-K, et al. Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage. Meat Science. 2020;169. https://doi.org/10.1016/j.meatsci.2020.108219

41. Alirezalu K, Hesari J, Yaghoubi M, Khaneghah AM, Alirezalu A, Pateiro M, et al. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages. Meat Science. 2021;172. https://doi.org/10.1016/j.meatsci.2020.108318

42. Ran M, He L, Li C, Zhu Q, Zeng X. Quality changes and shelf-life prediction of cooked cured ham stored at different temperatures. Journal of Food Protection. 2021;84(7):1252-1264. https://doi.org/10.4315/JFP-20-374

43. Tornberg E. Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Science. 2005;70(3):493-508. https://doi.org/10.1016/j.meatsci.2004.11.021

44. Truong BQ, Buckow R, Nguyen MH, Stathopoulos CE. High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. Journal of Food Engineering. 2016;169:72-78. https://doi.org/10.1016/j.jfoodeng.2015.08.020

45. Rigdon M, Thippareddi H, McKee RW, Thomas CL, Stelzleni AM. Texture of fermented summer sausage with differing pH, endpoint temperature, and high pressure processing times. Meat and Muscle Biology. 2020;4(1). https://doi.org/10.22175/mmb.9476

46. Villacís M, Rastogi NK, Balasubramaniam VM. Effect of high pressure on moisture and NaCl diffusion into turkey breast. LWT - Food Science and Technology. 2008;41(5):836-844. https://doi.org/10.1016/j.lwt.2007.05.018

47. Kumar M, Sharma BD. The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer. International Journal of Food Science and Technology. 2003;39(1):31-42. https://doi.org/10.1111/j.1365-2621.2004.00743.x

48. Feng C-H, Wang W, Makino Y, García-Martín JF, Alvarez-Mateos P, Song X-Y. Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid. Journal of Food Engineering. 2019;257:34-43. https://doi.org/10.1016/j.jfoodeng.2019.03.023

49. Rahman MS, Seo J-K, Zahid MdA, Park J-Y, Choi S-G, Yang H-S. Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart. Meat Science. 2019;151:89-97. https://doi.org/10.1016/j.meatsci.2019.01.011

50. Lau ATY, Arvaj L, Strange P, Goodwin M, Barbut S, Balamurugan S. Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages. Current Research in Food Science. 2021;4:636-645. https://doi.org/10.1016/j.crfs.2021.09.001

51. Akoğlu I, Bıyıklı M, Akoğlu A, Kurhan Ş. Determination of the quality and shelf life of sous vide cooked turkey cutlet stored at 4 and 12°C. Brazilian Journal of Poultry Science. 2018;20(1):001-008. https://doi.org/10.1590/1806-9061-2017-0571

52. Feki A, Sellem I, Hamzaoui A, Amar WB, Mellouli L, Zariat A, et al. Effect of the incorporation of polysaccharide from Falkenbergia rufolanosa on beef sausages for quality and shelf life improvement. LWT. 2021;143. https://doi.org/10.1016/j.lwt.2021.111139

53. Sutikno LA, Bashir KMI, Kim H, Park Y, Won NE, An JH, et al. Improvement in physicochemical, microbial, and sensory properties of common squid (Todarodes pacificus Steenstrup) by superheated steam roasting in combination with smoking treatment. Journal of Food Quality. 2019;2019. https://doi.org/10.1155/2019/8721725

54. Safaei F, Abhari K, Khosroshahi NK, Hosseini H, Jafari M. Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design. Foods and Raw Materials. 2019;7(1):177-184. https://doi.org/10.21603/2308-4057-2019-1-177-184.

55. Jung E-Y, Yun I-R, Go G, Kim G-D, Seo H-W, Joo S-T, et al. Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage. LWT - Food Science and Technology. 2012;46(2):556-562. https://doi.org/10.1016/j.lwt.2011.11.007

56. Inmanee P, Kamonpatana P, Pirak T. Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization. LWT. 2019;108:183-189. https://doi.org/10.1016/j.lwt.2019.03.027

57. Shin D-J, Lee HJ, Lee D, Jo C, Choe J. Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils. Poultry Science. 2020;99(5):2811-2818. https://doi.org/10.1016/j.psj.2020.01.008

58. Sani MA, Ehsani A, Hashemi M. Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. International Journal of Food Microbiology. 2017;251:8-14. https://doi.org/10.1016/j.ijfoodmicro.2017.03.018

59. Samelis J, Kakouri A. Growth inhibitory and selective pressure effects of sodium diacetate on the spoilage microbiota of frankfurters stored at 4°C and 12°C in Vacuum. Foods. 2021;10(1). https://doi.org/10.3390/foods10010074

60. Hassoun A, Aït-Kaddour A, Sahar A, Cozzolino D. Monitoring thermal treatments applied to meat using traditional methods and spectroscopic techniques: A review of advances over the last decade. Food and Bioprocess Technology. 2021;14:195-208. https://doi.org/10.1007/s11947-020-02510-0


Login or Create
* Forgot password?