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Aguilar‐Raymundo VG, Ramírez‐Murillo JI, Barajas‐Ramírez JA. Assessing the yield, physicochemical, sensory characteristics, and acceptance of
queso fresco
added with whey cheese. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Victoria Guadalupe Aguilar‐Raymundo
- Department of Ingeniería Agroindustrial. Universidad Politécnica de Pénjamo. Carr. Irapuato – La Piedad Km 44. El Derramadero, Pénjamo Guanajuato CP 36921
| | - Juan Ignacio Ramírez‐Murillo
- Department of Ingeniería Agroindustrial. Universidad Politécnica de Pénjamo. Carr. Irapuato – La Piedad Km 44. El Derramadero, Pénjamo Guanajuato CP 36921
| | - Jahir Antonio Barajas‐Ramírez
- Department of Ingeniería Agroindustrial. Universidad Politécnica de Pénjamo. Carr. Irapuato – La Piedad Km 44. El Derramadero, Pénjamo Guanajuato CP 36921
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Rahman F, Kumar RR, Chand S, Saxena V. Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faslu Rahman
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Rajiv Ranjan Kumar
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Sagar Chand
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Vikas Saxena
- Center for Vascular and Inflammatory Diseases University of Maryland Baltimore Maryland USA
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Taddei R, Giacometti F, Bardasi L, Bonilauri P, Ramini M, Fontana MC, Bassi P, Castagnini S, Ceredi F, Pelliconi MF, Serraino A, Tomasello F, Piva S, Mondo E, Merialdi G. Effect of production process and high-pressure processing on viability of Listeria innocua in traditional Italian dry-cured coppa. Ital J Food Saf 2020; 9:9133. [PMID: 32913727 PMCID: PMC7459741 DOI: 10.4081/ijfs.2020.9133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Accepted: 06/24/2020] [Indexed: 11/25/2022] Open
Abstract
In this study the effect of the application of High Pressure Treatment (HPP) combined with four different manufacturing processes on the inactivation of Listeria innocua, used as a surrogate for L. monocytogenes, in artificially contaminated coppa samples was evaluated in order to verify the most suitable strategy to meet the Listeria inactivation requirements needed for the exportation of dry-cured meat in the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Listeria innocua using a mixture of 5 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Listeria spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Listeria innocua was enumerated on surface and deep samples post contamination, resting, ripening and HPP treatment. The results of this study show how the reduction of the microbial load on coppa during the production process did not vary among three companies (P>0.05) ranging from 3.73 to 4.30 log CFU/g, while it was significantly different (P<0.01) for the fourth company (0.92 log CFU/g). HPP treatment resulted in a significant (P<0.01) deep decrease of L.innocua count with values ranging between 1.63-3.54 log CFU/g with no significant differences between companies. Regarding superficial contamination, HPP treatment resulted significant (P<0.01) only in Coppa produced by two companies. The results highlight that there were processes less effective to inhibit the pathogen; in particular for company D an increase of L. innocua count was shown during processing and HPP alone cannot be able to in reaching the Listeria inactivation requirements needed for exportation of dry-cured meat in the U.S. According to the data reported in this paper, HPP treatment increases the ability of the manufacturing process of coppa in reducing Listeria count with the objective of a lethality treatment.
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Affiliation(s)
- Roberta Taddei
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Federica Giacometti
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Lia Bardasi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Paolo Bonilauri
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Reggio Emilia, Reggio nell'Emilia, Italy
| | - Mattia Ramini
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Maria Cristina Fontana
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Patrizia Bassi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Sara Castagnini
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Francesco Ceredi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Maria Francesca Pelliconi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Andrea Serraino
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Federico Tomasello
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Silvia Piva
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Elisabetta Mondo
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Giuseppe Merialdi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
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Tsikrika K, O'Brien N, Rai DK. The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars. Foods 2019; 8:E517. [PMID: 31635033 PMCID: PMC6835228 DOI: 10.3390/foods8100517] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 10/10/2019] [Accepted: 10/17/2019] [Indexed: 11/16/2022] Open
Abstract
Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered.
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Affiliation(s)
- Konstantina Tsikrika
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
| | - Nora O'Brien
- School of Food & Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland.
| | - Dilip K Rai
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
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Van Hekken D, Tunick M, Renye J, Tomasula P. Characterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage. J Dairy Sci 2017; 100:5153-5166. [DOI: 10.3168/jds.2016-12081] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 02/24/2017] [Indexed: 11/19/2022]
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Merialdi G, Ramini M, Ravanetti E, Gherri G, Bonilauri P. Reduction of Listeria Innocua Contamination in Vacuum-Packaged Dry-Cured Italian Pork Products After High Hydrostatic Pressure Treatment. Ital J Food Saf 2015; 4:4515. [PMID: 27800387 PMCID: PMC5076645 DOI: 10.4081/ijfs.2015.4515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 02/10/2015] [Accepted: 02/10/2015] [Indexed: 11/23/2022] Open
Abstract
The present work aims to present the results of the application of a treatment with high hydrostatic pressure (HHP) on Italian fermented and dry-cured pork products. The products used in this study were portioned cured ham, portioned bacon and salami, vacuumpackaged and produced by a single processing company. Two studies were conducted on a single batch of the three products by means of an artificial contamination with Listeria innocua as a surrogate of L. monocytogenes. In the first trial a superficial contamination was obtained by immersion for 3 min in the culture broth with a concentration of approximately 9 log cfu/mL. At the end of the inoculum step, the pieces were dred at room temperature and vacuum packaged. In the second trial 50 kg of minced pork meat were contaminated before production of salami. In both cases the inoculum contained 5 strains of L. innocua. Subsequently, in both trials, 10 samples were randomly divided into two groups of 5 pieces each: i) TH group, samples treated with HHP; ii) group C, control samples, not subjected to any treatment. All samples were stored at refrigeration temperature at the end of HHP treatments (if applied), and analyzed for the determination of the surface (1st trial) and deep (2nd trial) quantitative contamination of L. innocua. pH and aW were also determined on 3 pieces of each products belonging to group C. The difference between the medians of the log cfu/cm2 or g established between controls and treated were compared using the non-parametric test (Kruskal-Wallis test) with P<0.01. In all products and in both trials the level of contamination detected in treatment groups was always significantly lower than in controls (P<0.01). In particular, in vacuum-packaged ham, bacon and salami viability logarithmic viability reductions equal to -2.29, -2.54 and -2.51 were observed, respectively. This study aimed to evaluate a not-thermal treatment on Italian cured or fermented pork products. The results of this study need to be confirmed in different products and in a greater number of lots, but they appear promising, also because of the considerable literature available for different categories of products (cheese, vegetables and fruit).
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Affiliation(s)
- Giuseppe Merialdi
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna , Brescia, Italy
| | - Mattia Ramini
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna , Brescia, Italy
| | | | | | - Paolo Bonilauri
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna , Brescia, Italy
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Tomasula PM, Renye JA, Van Hekken DL, Tunick MH, Kwoczak R, Toht M, Leggett LN, Luchansky JB, Porto-Fett ACS, Phillips JG. Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco. J Dairy Sci 2014; 97:1281-95. [PMID: 24440267 DOI: 10.3168/jds.2013-7538] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
Abstract
The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated as a postpackaging intervention. Queso Fresco was made using pasteurized, homogenized milk, and was starter-free and not pressed. In phase 1, QF slices (12.7 × 7.6 × 1 cm), weighing from 52 to 66 g, were surface inoculated with L. monocytogenes (ca. 5.0 log10 cfu/g) and individually double vacuum packaged. The slices were then warmed to either 20 or 40°C and HPP treated at 200, 400, and 600 MPa for hold times of 5, 10, 15, or 20 min. Treatment at 600 MPa was most effective in reducing L. monocytogenes to below the detection level of 0.91 log10 cfu/g at all hold times and temperatures. High-hydrostatic-pressure processing at 40°C, 400 MPa, and hold time ≥ 15 min was effective but resulted in wheying-off and textural changes. In phase 2, L. monocytogenes was inoculated either on the slices (ca. 5.0 log10 cfu/g; ON) or in the curds (ca. 7.0 log10 cfu/g; IN) before the cheese block was formed and sliced. The slices were treated at 20°C and 600 MPa at hold times of 3, 10, and 20 min, and then stored at 4 and 10°C for 60 d. For both treatments, L. monocytogenes became less resistant to pressure as hold time increased, with greater percentages of injured cells at 3 and 10 min than at 20 min, at which the lethality of the process increased. For the IN treatment, with hold times of 3 and 10 min, growth of L. monocytogenes increased the first week of storage, but was delayed for 1 wk, with a hold time of 20 min. Longer lag times in growth of L. monocytogenes during storage at 4°C were observed for the ON treatment at hold times of 10 and 20 min, indicating that the IN treatment may have provided a more protective environment with less injury to the cells than the ON treatment. Similarly, HPP treatment for 10 min followed by storage at 4°C was the best method for suppressing the growth of the endogenous microflora with bacterial counts remaining below the level of detection for 2 out of the 3 QF samples for up to 84 d. Lag times in growth were not observed during storage of QF at 10°C. Although HPP reduced L. monocytogenes immediately after processing, a second preservation technique is necessary to control growth of L. monocytogenes during cold storage. However, the results also showed that HPP would be effective for slowing the growth of microorganisms that can shorten the shelf life of QF.
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Affiliation(s)
- P M Tomasula
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038.
| | - J A Renye
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - D L Van Hekken
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M H Tunick
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - R Kwoczak
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M Toht
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | | | - J B Luchansky
- Food Safety and Intervention Technologies Research Unit, and
| | | | - J G Phillips
- Office of the Area Director, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
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