Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast

Abstract

This work explores the feasibility to apply supercritical CO2 (SC−CO2) drying alone or in combination with High-Power Ultrasounds (SC−CO2+HPU) to improve the shelf life and safety of raw chicken meat. SC−CO2+HPU drying process revealed the fastest water removal and higher rehydration capacity. A complete inactivation (6 log CFU/g) of mesophilic bacteria and yeasts and moulds was achieved with both the SC−CO2 processes, while oven drying at 75 °C, used as control, showed only a limited inactivation (4 log CFU/g). The SC−CO2 processes were efficient also for the inactivation of inoculated Salmonella. The retention of Vitamins B1, B2, B3 and B12 after the SC−CO2 drying demonstrated the preservation of fresh like properties in terms of nutrients. Colour analysis showed a change in colour comparable to traditional cooking techniques. Results demonstrate that SC−CO2-based processes may be used as innovative technologies to dry chicken and make it microbiologically safe, while maintaining nutritional properties.