| Title: | "Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation" |
| Author(s): | Lemos AT; Casal S; Barba FJ; Phimolsiripol Y; Delgadillo I; Saraiva JA; |
| Address: | "LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de Valencia, Avda. Vicent Andres Estelles, s/n 46100 Burjassot, Valencia, Spain. Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand. LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: jorgesaraiva@ua.pt" |
| DOI: | 10.1016/j.foodchem.2022.132887 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "High pressure pasteurised (HPP) milk was stored by hyperbaric storage at room temperature (HS/RT) (50-100 MPa at 20 degrees C) and compared with refrigeration (RF), to assess the effect on two pathogens surrogates and a pathogenic, up to 120 days, and on fatty acids, volatile organic compounds (VOCs) and secondary lipid oxidation over 60 days. HS/RT (75-100 MPa) was able to inactivate at least 6.68/6.31/6.03 log CFU/mL of Escherichia coli/Listeria innocua/Salmonella Senftenberg (to below the detection limit), while RF resulted only in minor changes. Overall, fatty acids profile remained stable under HS/RT, although secondary lipid oxidation showed slightly higher values. In addition, both HS/RT and RF showed stable and similar VOCs profiles and off-flavour indicative compounds were not detected, except for the lowest pressure (50 MPa) after 40 days. HS/RT preserved HPP milk with enhanced microbial safety, shelf-life and quality compared to RF, being in addition quasi-energetically costless and more sustainable than RF" |
| Keywords: | "Animals Fatty Acids/analysis Fatty Acids, Volatile Food Preservation/methods *Milk/chemistry *Refrigeration/methods Temperature High pressure pasteurised milk Hyperbaric storage Pca Quality parameters Refrigeration Volatile organic compounds (VOCs) profil;" |
| Notes: | "MedlineLemos, Alvaro T Casal, Susana Barba, Francisco J Phimolsiripol, Yuthana Delgadillo, Ivonne Saraiva, Jorge A eng England 2022/04/27 Food Chem. 2022 Sep 1; 387:132887. doi: 10.1016/j.foodchem.2022.132887. Epub 2022 Apr 4" |
