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Frédérique Duranton (2009-2012)

Potential of High Pressure for lowering food preservatives in pork meat products

Abstract:

Nowadays, consumer demand for minimally processed,healthy and fresh foods is increasing. Growing attention has been given to food additives, particularly in meat products, despite their usefulness in such products. High-pressure processing has been widely studied for its bacteriostatic efficiency on meat products. However,this process can also be considered as a technological tool. The aim of the present study was to investigate the technological impact of high-pressure treatment in combination with technological ingredients (salt, sodium nitrite, and polyphosphates) on meat products with different structures. A better understanding of the mechanisms at work would give the perspective to reduce these ingredients. The investigations showed the significant impact of the high-pressure treatment on color, texture and water retention. Nevertheless, resulting quality was improved by the addition of a minimal amount of salt and polyphosphates. From an industrial point of view, salt and polyphosphates can be reduced in pressure-treated pork products without damaging the eating quality. Microscopic observations and thermal analyses gave the opportunity to relate eating quality with microscopic and molecular modifications. Indeed, high-pressure processing together with additives induce conformational changes in the native structure of the proteins, leading to a gel that has the ability to retain water.

Valorisation :

  • Duranton, F., S. Guillou, H. Simonin, R. Chéret and M. de Lamballerie 2012. Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat. Innovative Food Science & Emerging Technologies 16: 376-380. Ranking du JCR: Q1.
  •  Duranton, F., H. Simonin, R. Chéret, S. Guillou and M. de Lamballerie 2012. Effect of high pressure and salt on pork meat quality and microstructure. Journal of Food Science 77: E188-E194. Ranking du JCR: Q2.
  • Lerasle, M., F. Duranton, H. Simonin, J. M. Membré, R. Chéret, M. De Lamballerie, S. Guillou and M. Federighi 2012. Traitements par hautes pressions hydrostatiques des denrées alimentaires : état de l’art. Revue de Médecine Vétérinaire 163(12): 595-614. Ranking du JCR: Q4.