Abstract
Abstract The effects of combined high pressure (550 MPa for 30 min) and low temperature (40°C, 60°C and 80°C) treatments on the microbial contamination and organoleptic qualities (aroma, taste and exudation) of black truffle samples were compared with those of classical thermal sterilization (100°C for 3 hours). All the high pressure treatments at 40°C, 60°C and 80°C, caused a fungi flora inactivation and drastic reductions of the total mesophilic contamination which turns from 107 to 102 or to less than 10 CFU/g. The exudat ratio, as well as aroma, seems to present no significant change between pressurized samples and sterilized ones. Described pressure treatments at low temperature followed by storage at 4°C, afford a method for microbial stabilization of black truffles.
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