Grossi, Alberto

Søltoft-Jensen, Jakob

English

Copenhagen University Research Information System

u n i ve r s i t y  o f  co pe n h ag e n  Københavns UniversitetEnzymatic, sensory and microbiological changes in marinated vacuum packedhighpressure treated pork tenderloins during cold storage.Søltoft-Jensen, Jakob; Grossi, AlbertoPublication date:2010Document versionEarly version, also known as pre-printCitation for published version (APA):Søltoft-Jensen, J., & Grossi, A. (2010). Enzymatic, sensory and microbiological changes in marinated vacuumpackedhigh pressure treated pork tenderloins during cold storage.. Poster session presented at EFFoST, .Download date: 02. Feb. 2020  Enzymatic, Sensory and Microbiological Changes in Marinated Vacuum Packed High Pressure Treated Pork Tenderloins During Cold Storage   Authors & affiliations: Jakob Søltoft-Jensen, Danish Meat Research Institute – Danish Technological Institute  Alberto Grossi, Faculty of Life Sciences, University of Copenhagen   Abstract:  (Your abstract must use Normal style and must fit in this box.  Your abstract should be no longer than 300 words. The box will ‘expand’ over 2 pages as you add text/diagrams into it.) Introduction The purpose was to investigate the:  • activity of cathepsins  • sensory properties   • growth of specific spoilage organisms  in marinated, vaccumpacked high pressure processed  (HPP) tenderloins during 12 weeks of storage at 2 °C.      Methods Tenderloins (5% brine-gain containing 10% NaCl). HPP (5°C; 500/600 MPa; 3/6 minutes). Storage (2°C). Analyses (1 day (week 0), 1, 4, 8 and 12 weeks). Non-HPP treated samples as reference. Analyses:  • activity of cathepsins B+L • sensory assessment after oven roasting • number of aerobic total count and lactic acid bacteria.  Results Table 1 Cathepsin activity (n=3) expressed in velocity of the reaction values (I/sec) in HPP-treated tenderloins during storage at 2°C. Ref: non-HPP treated tenderloin.    Figure 1 Sensory assessment (n=24) of meat structure (yellow), juiciness (blue), stringiness (red), crumbliness (green) and tenderness (purple) of oven roasted tenderloins after storage at 2°C. (scale 0: low; 15: high). 500 and 600: HPP in MPa; 3 and 6: holding time in minutes; 0 and 12: storage time in weeks. Ref: non-HPP treated tenderloins.      Figure 2 Aerobic total count (blue) and acidic acid bacteria count (red) (n=3) in HPP-treated tenderloins during storage at 2°C. 500 and 600: HPP in MPa; 3 and 6: holding time in minutes.; 0, 1, 4, 8 and 12: storage time in weeks. Ref: non-HPP treated tenderloin.   Discussion The activity of cathepsins B+L was higher after HPP, increasing with pressure (table 1). The holding time had no effect. HPP treated meat with higher cathepsin activity was not sensorically perceived  more tender as expected (Lawrie, 1998; Sikes et al. 2010), but instead more stringy and meat-structured (figure 1). The textural properties were unchanged during storage. Initial bacteria count was reached after 12 weeks of storage (600 MPa/6 min) and after 8 weeks of storage (other combinations) (figure 2). These lag-phases of injured bacteria were shorter than in literature (Aymerich et al., 2008).   References   Aymerich, T., Picouet, P.A., Monfort, J.M. (2008). Decontamination technologies for meat products, Meat Science, 78, 114-129.  Lawrie, R.A. (1998). The Conversion of muscle to meat in Lawrie’s Meat Science, p.114, Woodhead Publishing Services, Sixth Ed., Cambridge, England.  Sikes, A., Tornberg, E., Tume, R. (2010). A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment, Meat Science, 84, 390-399.  

Enzymatic, sensory and microbiological changes in marinated vacuum packedhigh pressure treated pork tenderloins during cold storage.

https://curis.ku.dk/ws/files/32108746/EFFoST_2010.pdf

Enzymatic, sensory and microbiological changes in marinated vacuum packedhigh pressure treated pork tenderloins during cold storage.

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