High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation

Abstract

High hydrostatic pressure (HHP) processing of marinated ground chicken breast meat samples by 200–600 MPa for 5–15 min at ambient temperature revealed that increased magnitude of pressure and treatment time provided significant increase in pH, surface L*, a*, b*, and total color difference (ΔE), inner a*, b* and ΔE color values, marinade uptake, total antioxidant capacity, total phenolic substance content, textural properties of cooking loss, hardness, chewiness, cohesiveness, and gumminess, and sensory properties of appearance and color. A significant decrease was observed in the inner color L* value, and textural properties of springiness, whereas no significant changes were detected on sensory properties of aroma, hardness, and aftertaste. HHP processing at 600MPa/15 min provided maximum 4.73 and 3.89 log inactivations on the initial total mesophilic aerobic bacteria and total mold and yeast counts. The initial Salmonellae and total coliform counts of 3.53 ± 0.12 and 6.59 ± 0.11 log cfu/g were reduced to undetectable level by 400 MPa/15 min and 600 MPa for 5, 10, and 15 min, respectively. The results reveled that HHP is very efficient for diffusion of marinade solution with providing microbial safety without adversely affecting physical, textural and sensory properties of marinated ground chicken breast samples.