7-4 |
Microbiology and sensory evaluation of pressure-treated foods |
D. G. HOOVER, Dept. of Animal & Food Sciences, Univ. of Delaware, 017 Townsend Hall, 531 S. College Ave., Newark, DE 19717-1302 The current list of food products produced using high hydrostatic pressure processing (HPP) will be overviewed; examples include the guacamole and salsa line of products, and HPP-treated shell oysters. Advantages (such as fresh-like sensory quality) and disadvantages (such as cost) will be described. Fundamental applications of HPP to raw seafoods and fresh low-acid and acidified products will be covered. Problematic microorganisms (such as viruses and spore-forming bacteria) in specific foods and beverages will be discussed along with possible solutions for control using hurdle technology. Possible compromises made between sensory quality and shelflife/safety will be noted. Texture, flavor and color defects as a consequence of HPP will be examined. Efforts at using predictive microbiology and adaptation of appropriate surrogates for process validation of HPP will be highlighted relative to HPP use in the 21st Century.
Session 7, Science-based applications of high pressure processing in the food industry
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