Effect of High-pressure Treatment on Microbiological Index and Physical Properties of Suckling Pigs

doi:10.7506/spkx1002-6300-200923012

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 60-64.doi: 10.7506/spkx1002-6300-200923012

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Effect of High-pressure Treatment on Microbiological Index and Physical Properties of Suckling Pigs

ZHANG Jian1，XIA Yang-yi1,2，CHEN Li-de1，SHANG Yong-biao1,2,*，LI Hong-jun1,2

1. College of Food Science, Southwest University, Chongqing 400716, China；2. Chongqing Special Food Programme and Technology
Research Center, Chongqing 400716, China

Received:2009-08-08 Online:2009-12-01 Published:2010-12-29
Contact: SHANG Yong-biao E-mail:shangyb@sohu.com

Abstract

Abstract:

In order to investigate the effect of high-pressure treatment on preservability and physical properties of suckling pigs, total bacterial count in suckling pigs treated with various pressures, times and temperatures was examined. Hardness, chewiness, elasticity and color of suckling pigs treated with various times were also evaluated. Results indicated that highpressure treatment at 500 MPa for 25 min exhibited a good bactericidal effect and could provide a longer storage time at low temperature. During high-pressure processing, enhanced brightness (L*), declined redness (a*) and stable yellowness (b*) were observed in suckling pigs. Meanwhile, hardness, chewiness and elasticity of suckling pigs revealed a significant increase through high-pressure treatment. Therefore, most microorganisms could be killed and sensory evaluation could be promoted under an appropriate high-pressure treatment, suggesting that high-pressure treatment was an effective method for sterilization of suckling pigs.

Key words: suckling pig, sterilization, high-pressure treatment, color, texture property

CLC Number:

TS251.1

ZHANG Jian1，XIA Yang-yi1,2，CHEN Li-de1，SHANG Yong-biao1,2,*，LI Hong-jun1,2. Effect of High-pressure Treatment on Microbiological Index and Physical Properties of Suckling Pigs[J]. FOOD SCIENCE, 2009, 30(23 ): 60-64 https://doi.org/10.7506/spkx1002-6300-200923012

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Effect of High-pressure Treatment on Microbiological Index and Physical Properties of Suckling Pigs

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