Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in micro...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-04-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Hyperbaric-Storage-at-Subzero-Temperature-the-Effect-on-the-Shelf-Life-and-Selected,186806,0,2.html |
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| author | Edyta Malinowska-Pańczyk Katarzyna Mazur |
| author_facet | Edyta Malinowska-Pańczyk Katarzyna Mazur |
| author_sort | Edyta Malinowska-Pańczyk |
| collection | DOAJ |
| description | The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/−10℃ was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/−5℃ for 35 days. The results showed that applying HS-ST at 60 MPa/−5℃ allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration. |
| format | Article |
| id | doaj-art-d017389f294649189db44d3f09e11997 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-04-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-d017389f294649189db44d3f09e119972025-02-03T03:28:10ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-04-0174213013610.31883/pjfns/186806186806Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork SausagesEdyta Malinowska-Pańczyk0https://orcid.org/0000-0002-3610-9871Katarzyna Mazur1https://orcid.org/0009-0002-4120-0714Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza 11/12 Str., 80-233 Gdańsk, PolandDepartment of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza 11/12 Str., 80-233 Gdańsk, PolandThe aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/−10℃ was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/−5℃ for 35 days. The results showed that applying HS-ST at 60 MPa/−5℃ allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration.http://journal.pan.olsztyn.pl/Hyperbaric-Storage-at-Subzero-Temperature-the-Effect-on-the-Shelf-Life-and-Selected,186806,0,2.htmlraw meat producthigh pressuretbarsshelf-lifedenaturation of proteinsdrip loss |
| spellingShingle | Edyta Malinowska-Pańczyk Katarzyna Mazur Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages Polish Journal of Food and Nutrition Sciences raw meat product high pressure tbars shelf-life denaturation of proteins drip loss |
| title | Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages |
| title_full | Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages |
| title_fullStr | Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages |
| title_full_unstemmed | Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages |
| title_short | Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages |
| title_sort | hyperbaric storage at subzero temperature the effect on the shelf life and selected quality characteristics of raw pork sausages |
| topic | raw meat product high pressure tbars shelf-life denaturation of proteins drip loss |
| url | http://journal.pan.olsztyn.pl/Hyperbaric-Storage-at-Subzero-Temperature-the-Effect-on-the-Shelf-Life-and-Selected,186806,0,2.html |
| work_keys_str_mv | AT edytamalinowskapanczyk hyperbaricstorageatsubzerotemperaturetheeffectontheshelflifeandselectedqualitycharacteristicsofrawporksausages AT katarzynamazur hyperbaricstorageatsubzerotemperaturetheeffectontheshelflifeandselectedqualitycharacteristicsofrawporksausages |