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

Hyunah Lee, Hafiz Muhammad Shahbaz, Jaekyung Yang, Mun Hui Jo, Jeong Un Kim, Sungyul Yoo, Sung Han Kim, Dong Un Lee, Jiyong Park

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

The effect of high pressure processing (HPP) at 300, 400, and 500 MPa combined with Lactobacillus acidophilus was assessed on uncooked ground beef patties (BP) during refrigerated storage of 10 days. BP were evaluated in terms of microbial growth, color, pH, and lipid oxidation during the storage. Untreated BP had a significantly higher 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 only 0.80 log CFU/g were detected in BP treated with HPP 500 MPa + L. acidophilus on Day 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 maintaining the microbial stability and quality of BP during storage. Novelty impact statement: High pressure processing at 500 MPa was applied as a postprocessing treatment in conjunction with lactic acid bacteria for improving the microbiological safety and enhancement of shelf-life of fresh ground beef patties during refrigerated storage for intended usage at home and fast-food restaurants.

Original languageEnglish
Article numbere15345
JournalJournal of Food Processing and Preservation
Volume45
Issue number4
DOIs
Publication statusPublished - 2021 Apr

Bibliographical note

Publisher Copyright:
© 2021 Wiley Periodicals LLC.

All Science Journal Classification (ASJC) codes

  • Food Science
  • General Chemistry
  • General Chemical Engineering

Fingerprint

Dive into the research topics of 'Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage'. Together they form a unique fingerprint.

Cite this