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Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids
O'Neill, Ciara M.
Cruz-Romero, Malco C.
Kerry, Joseph P.
The objective of this study was to assess the efficacy of a combination of high pressure processing (HPP) and a mix of organic acids Inbac™ as hurdles to extend the shelf life of previously optimised sensory accepted frankfurters and cooked ham with significantly (P < 0.05) lower salt content. The optimum parameters for the manufacture of low-salt frankfurters were; Salt replacer Artisalt™ (48%), HPP (580 MPa) and Inbac™ (0.3%) and for manufacture of low-salt cooked ham the optimum parameters were; Salt replacer Artisalt™, HPP (535 MPa) and Inbac™ (0.3%). Physicochemical changes (P < 0.05) occurred over storage time; however, the sensory acceptability did not change significantly. From the microbiological point of view, the results indicated that the hurdles (HPP and Inbac™) applied in the manufacture of low-salt processed meat products extended (P < 0.05) the shelf-life of low-salt frankfurters by 51% and low-salt cooked ham by 97%, compared to control samples which contained full salt content. These results highlight the potential use of the hurdle strategy for extending the shelf-life and safety of low-salt processed meat products.
High pressure processing , Organic acids , Shelf life , Frankfurters , Cooked ham
O’ Neill, C. M., Cruz-Romero, M. C., Duffy, G. and Kerry, J. P. (2018) 'Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids', Food Packaging and Shelf Life, 17, pp. 120-128. doi: 10.1016/j.fpsl.2018.06.008