Page 52 - FoodFocusThailand No.169 April 2020

SMART PRODUCTION

High Pressure Processing (HPP) Overcoming Undesired Changes
High pressure processing (HPP) is a novel post-packaging technology HPP affects the colour and texture of meat, depending on the pressure
that effectively inactivates microorganisms without heating. level that is applied. The meat becomes more gel-structured and
Commercially it is used in cases where heat treatment is not possible paler, losing the typical appearance of fresh meat. Colour changes
or not convenient. Sensitive resources such as vitamins and other are more significant for fresh red meat than for white meat and cured
nutritional ingredients are retained. It is also a novel strategy to meat products. Undesired changes can be limited by changing the
successfully alter the structure and other quality parameters of meat process parameters, such as pressure, time and temperature. In
and meat products, such as colour and water holding capacity. addition, curing, oxygen removal and the increase of pH by changing
the ingredients of a meat product can limit changes in colour.
Tenderizing Meat
HPP can tenderize meat, but this depends on the rigor stage, pressure Europe’s HPP Facilities
and temperature level applied. For example, pressures below 200 Consumer acceptance of HPP is high in comparison to other non-
MPa can tenderize pre-rigor meat, whereas tenderization post-rigor thermal decontamination technologies such as ionizing radiation,
with HPP can only be achieved by higher temperatures. leading to an increased number of commercial installations. Some
companies have their own facilities, but others share or use toll
Improved Structure processing. For example, DIL in Germany and Cluster FOOD + i in
HPP can enhance gel structure and water binding capacity and can Spain offer HPP toll processing in combination with process and
therefore be useful in product product development.
development. Muscle proteins, including
myofibrillar proteins, are unfolded up to Hydrodynamic Shockwaves
a pressure of 300 MPa. Pressures above Hydrodynamic shockwave (HDS) use has
this level result in increased denaturation, emerged in the recent years as a suitable
gel formation and agglomeration of option, specifically when a consistent quality
proteins. For example, in fresh meat, the and tenderness of meat cannot be reached
application of low pressure levels can by the existing technologies. HDS uses
be used to improve the functional and underwater pressure pulses that
rheological properties of PSE meat or instantaneously develop shockwaves up to
turkey meat with low pH. 1 GPa pressure in a fraction of milliseconds.
HDS induces mechanical tissue
Nutrition disintegration and therefore tenderizes
Vitamins, protein functionalities and meat. It can also be used to shorten the time
overall the freshness are retained by to tenderize meat. It is not clear what effect
using HPP, which is often not the case HDS has on inactivation of microorganisms.
during heat treatments. Also, HPP can The German Institute of Food Technologies
be used to develop meat products with DIL developed a first industrial prototype.
reduced salt content. Salt is typically Due to the continuing design and building
added to improve protein hydration, but of new process equipment for the generation
hydration is also improved by HPP of shockwaves, it is expected that the use
treatment due to protein unfolding. HPP of HDS will become an industrial reality in
has already been used to reduce cook the near future.
loss and to improve the texture of low-
salt beef sausage batters. Examples of HDS Foods
The technique provides tenderness
Improved Shelf Life improvement for lower quality cuts such as
The commercially applied pressure round or flank meat or meat from dairy cattle
levels range between 400–600 MPa with breeds. HDS allows a quality improvement
short processing times of 3–7 min at and a reduction of maturation time. Also
ambient temperatures. In most cases this leads to a 10,000-fold processing of tougher meat types such as buffalo meat is a viable
reduction in the majority of pathogenic and spoilage microorganisms, option.
resulting in an increased shelf life and improved safety. The inactivation
of microorganisms depends on process parameters such as pressure, Costs
temperature and processing time and on product parameters such The costs for applying HPP depend on the specific product and
as pH, water activity, salt content and the presence of other process parameters, especially the filling ratio, but are around 0.10
antimicrobials. €/kg, if you would apply 600 MPa, 5 min at room temperature for
pasteurization. Sterilisation with HPP in combination with high
Examples of HPP Foods temperature is not implemented yet, but costs are estimated to be at
The production of liver sausage results in a significantly smoother least 0.30 €/kg for 600 MPa, 120°C, 3 min. Shock wave costs are
and homogenous product with an increased liver-taste when replacing difficult to estimate, as the technology is not ready yet, but fast
two thermal steps by HPP. In addition, time and energy consumptions progressing. Optimization of process parameters is required per
and nutritional value are significantly improved. Other examples of particular application.
products currently processed with HPP are: fermented sausages, filet
American, steak tartar, Carpaccio, hamburger, deli meats infused with
extra virgin olive oil, poultry strips, oven roasted chicken, meat and เอกสารอ้างอิง / Reference
cheese snack products, Serrano ham and chorizo. https://www.tasteofscience.com/articles/246/two-ways-of-applying-pressure-in-
meat-processing.html

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