Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

摘要

The effect of high pressure processing (HPP) at 300, 400, and 500 MPa combinedwith Lactobacillus acidophilus was assessed on uncooked ground beef patties (BP) duringrefrigerated storage of 10 days. BP were evaluated in terms of microbial growth,color, pH, and lipid oxidation during the storage. Untreated BP had a significantlyhigher total aerobic count (6.74 log CFU/g) than BP treated with HPP 500 MPa +L. acidophilus (3.35 log CFU/g) on Day 10 of storage. Yeasts and mold counts of only0.80 log CFU/g were detected in BP treated with HPP 500 MPa + L. acidophilus onDay 10 of storage. BP treated with combined process showed significant color retention,a delayed decrease in pH value, and inhibition of lipid oxidation during storage.The HPP 500 MPa + L. acidophilus showed the highest scores for all sensory parameters.This combined process can be used as an effective treatment for maintainingthe microbial stability and quality of BP during storage.