Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids
| dc.contributor.author | O'Neill, Ciara M. | |
| dc.contributor.author | Cruz-Romero, Malco C. | |
| dc.contributor.author | Duffy, Geraldine | |
| dc.contributor.author | Kerry, Joseph P. | |
| dc.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.contributor.funder | Food Institutional Research Measure | en |
| dc.date.accessioned | 2019-06-06T14:04:53Z | |
| dc.date.available | 2019-06-06T14:04:53Z | |
| dc.date.issued | 2018-06-27 | |
| dc.date.updated | 2019-06-06T13:57:27Z | |
| dc.description.abstract | 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. | en |
| dc.description.sponsorship | Department of Agriculture, Food and the Marine (under the NationalDevelopment Plan, through the Food Institutional Research Measure (FIRM), administered by the Department of Agriculture, Fisheries &Food, Ireland. Grant number: 11/F/031) | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | 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 | en |
| dc.identifier.doi | 10.1016/j.fpsl.2018.06.008 | en |
| dc.identifier.endpage | 128 | en |
| dc.identifier.issn | 2214-2894 | |
| dc.identifier.journaltitle | Food Packaging and Shelf Life | en |
| dc.identifier.startpage | 120 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/8030 | |
| dc.identifier.volume | 17 | en |
| dc.language.iso | en | en |
| dc.publisher | Elsevier | en |
| dc.relation.uri | http://www.sciencedirect.com/science/article/pii/S2214289418300516 | |
| dc.rights | © 2018 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license | en |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | en |
| dc.subject | High pressure processing | en |
| dc.subject | Organic acids | en |
| dc.subject | Shelf life | en |
| dc.subject | Frankfurters | en |
| dc.subject | Cooked ham | en |
| dc.title | Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids | en |
| dc.type | Article (peer-reviewed) | en |
