Abstract
Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat products, and sea foods. Moreover, the mpHHP treatment could be also used to inactivate enzymes in foods and to increase the shelf-life of foods. The effects of the mpHHP treatment of foods are summarized and the differences between the mpHHP and spHHP are also emphasized.
Highlights
High hydrostatic pressure (HHP) treatment is an effective technique to destroy microorganisms and inactivate enzymes in order to enhance safety and shelf-life of foods
A few studies on microbial inactivation in liquid whole egg (LWE) by the multi-pulsed HHP (mpHHP) treatment revealed that the mpHHP treatment showed greater effectiveness than the single-pulsed HHP (spHHP) treatment for inactivations of Samonella Enteritidis [30,31,32] and E. coli [33]
The mpHHP applied to mechanically recovered poultry meat showed that the mpHHP treatment was slightly better than the spHHP treatment for psychrotrophs, but the mpHHP treatment did not offer better results than the spHHP treatment for mesophiles [15,34]
Summary
High hydrostatic pressure (HHP) treatment is an effective technique to destroy microorganisms and inactivate enzymes in order to enhance safety and shelf-life of foods. Classical HHP or single-pulsed HHP (spHHP) treatment can be applied as: compression to target pressure, holding for a certain period of time at the target pressure, and decompression to atmospheric pressure (Figure 1). It may be possible to apply successive application of HHP in which more than one compression, holding, and decompression periods exist (Figure 2). This type of treatment is called multi-pulsed HHP (mpHHP). This review, provides information about microorganisms and enzymes, food quality and shelf-life
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