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Last update: May 2021

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Frédérique Duranton (2009-2012)

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


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.