Effects of high hydrostatic pressurised treatment on porcine blood red cells fraction

• Autores: A. Busquets, C. Carretero, Mònica Toldrá Alegret, Elena Saguer Hom, Dolors Parés i Oliva
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 8, Nº 1, 2002, págs. 41-48
• Idioma: inglés
• Títulos paralelos:
  • Efectos del tratamiento con alta presión hidrostática sobre fracción celular de la sangre de cerdo
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• Resumen

  • The aim of this study was to determine the optimum conditions for the application of high hydrostatic pressure treatment (HHP) on the red blood cells (RBC) fraction from porcine blood. HHP was applied under varying conditions of pressure (400, 450 and 500 MPa), temperature (5, 20 and 40 °C) and time (5, 15 and 30 min), and the effects on the microbiological quality and certain functional characteristics were evaluated. High pressure affected the rheology of liquid RBC fraction. Treatments at 450 and 500 MPa produced effects ranging from the formation of a thick paste to the solidification of the RBC fraction, which would avoid any further processing. The effects of HHP treatments on microbiological counts and the growth capacity of the surviving microorganisms depended on the time and the temperature at which the treatment was performed. Pressurisation at 400 MPa for 15 min at 20 and 40 °C proved to be the most effective conditions for the improvement of the microbiological quality. L*, a and b colour parameters increased significantly after pressurisation at 400 MPa and the RBC fraction became lighter, redder and yellower than the nonpressurised samples. (A)