Improving marinade absorption and shelf life of vacuum packed marinated pork chops through the application of high pressure processing as a hurdle
Piri-piri pork chops
High pressure processing
MetadataShow full item record
StatisticsDisplay Item Statistics
CitationCiara M. O’Neill, Malco C. Cruz-Romero, Geraldine Duffy, Joseph P. Kerry, Improving marinade absorption and shelf life of vacuum packed marinated pork chops through the application of high pressure processing as a hurdle, Food Packaging and Shelf Life, Volume 21, 2019, 100350, ISSN 2214-2894, https://doi.org/10.1016/j.fpsl.2019.100350.
AbstractThe objective of this study was to determine the efficacy of HPP to accelerate marinade (piri-piri) absorption in pork chops and to study the effects on the physicochemical, sensory and microbiological characteristics during storage. HPP (300 MPa, 400 MPa or 500 MPa) and organic acids Inbac™ (0.3%) were used as hurdles to extend the shelf life. The results showed that HPP ≥ 400 MPa increased (P < 0.05) the marinade absorption which enhanced the flavour acceptability of the marinated pork chops. The piri-piri marinade masked the discolouration caused by HPP and increased (P < 0.05) the tenderness of the pork chops over storage. From the microbiological point of view, HPP at 300, 400 or 500 MPa and Inbac™ (0.3%) extended (P < 0.05) the shelf life by 16, 22 and 29 days, respectively. The results highlighted the potential of combined effects of HPP and antimicrobial Inbac™ to accelerate marinade absorption and extend the shelf life of marinated pork chops.
FunderDepartment of Agriculture, Fisheries & Food, Ireland
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as © 2019 Elsevier Ltd. All rights reserved.