HIGH HYDROSTATIC PRESSURE: A NOVEL NON – THERMAL METHOD FOR PROCESSING OF FOODS OF ANIMAL ORIGIN : A BRIEF REVIEW
B. R. Kadam-1, R. K. Ambadkar-2, K. S. Rathod-3 and Yogesh Gadekar-4
1,2 & 3-Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur- 440 006, (M.S.), India
4-Central Sheep and Wool Research Institute, Avikanagar, Rajasthan-304 501, India
[Corresponding author E-mail: firstname.lastname@example.org]
Received: 29-06-2016 Revised: 09-07-2016 Accepted: 23-08-2016
High hydrostatic pressure (HHP) processing has shown great potential in producing micro-biologically safer products while maintaining the natural characteristics of the food items. Pressure ranging from 100 to 1200 MPa has been considered as effective to inactivate microorganisms including food-borne pathogens. In combination with other physical parameters HHP was useful in reducing the microbial contamination and self life extension of products. HHP denatured proteins may provide interesting texture and technological properties to the products. High pressure is a promising technology for the processing of meat, especially low pressures (200 MPa) which can have positive effects on the color and texture of the product. HHP at pressures above 200 MPa induces strong modifications of protein solubility, meat colour and water holding capacity. This paper pinpoints the effect of HHP on composition as well as microbiological, physico-chemical and sensory quality of livestock products.
Keywords: High hydrostatic pressure, microbial contamination, protein solubility, meat colour, water holding capacity, Physico-chemical and sensory quality