Production of Shelf-Stable Ranch Dressing Using High-Pressure Processing

Dept of Food Science and Technology, Parker Food Science Building, The Ohio State Univ, Columbus, OH 43210, USA.
Journal of Food Science (Impact Factor: 1.7). 04/2009; 74(2):M83-93. DOI: 10.1111/j.1750-3841.2008.01064.x
Source: PubMed


High-pressure processing (HPP) can reduce or eliminate microorganisms of concern in food without deteriorating product quality; however, quality benefits must justify the substantial capital investment for the utilization of this technology. HPP is particularly a beneficial preservation technology for products damaged by thermal treatments or when product quality could be improved by reformulation to raise pH or eliminate chemical preservatives. The primary objectives of this study were to determine the efficacy of HPP to protect premium ranch dressing (pH 4.4) from microbial spoilage and to assess changes in physical, chemical, and sensory attributes throughout the product's shelf life. In inoculated-packages studies, the efficacy of HPP was measured against ranch dressing spoilage organisms: Pediococcus acidilactici, Lactobacillus brevis, and Torulaspora delbrueckii. HPP treatment (600 MPa, 3 min) decreased population of P. acidilactici, the most pressure-resistant spoilage organism tested, by >or= 6.4 log CFU/g. During a shelf-life study of edible product, treating ranch dressing at 600 MPa for 5 min effectively prevented microbial spoilage throughout the storage period (26 wk at 4 and 26 degrees C). The pH and emulsion stability of ranch dressing were not adversely influenced by HPP. Extended storage of HPP product for 16 to 26 wk at 26 degrees C resulted in a decrease in consumer acceptance and significant changes in color and organic acid profile (specifically, increased pyroglutamic acid). These changes were consistent with those expected during extended storage of commercially available products. HPP may be used to produce premium ranch dressing, with defined shelf-life and storage conditions, without significantly changing product attributes.

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    • "Freezing can extend the shelf-life of abalone meat, but may negatively affect texture due to the indirect effects of ice crystal formation, such as protein denaturation and dehydration. High pressure processing (HPP) has been shown to be useful for shelf-life extension of many different food products such as fruit, dressings, cheese, meat, and seafood (He, Adams, Farkas, & Morrissey, 2002; Hugas, Garriga, & Monfort, 2002; Rönner, 1995; Waite et al., 2009; Yagiz, Kristinsson, Balaban, & Marshall, 2007; Yagiz et al., 2009). HPP is used in the meat industry because it maintains the fresh appearance of raw and cured meat without the use of preservatives (Hugas et al., 2002). "
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    ABSTRACT: High pressure processing (HPP) of post-rigor abalone at 300 MPa for 10 min extended the refrigerated shelf-life to four times that of unprocessed controls. Shucked abalone meats were processed at 100 or 300 MPa for 5 or 10 min, and stored at 2 °C for 35 days. Treatments were analyzed for aerobic plate count (APC), total volatile base nitrogen (TVBN), K-value, biogenic amines, color, and texture. APC did not exceed 106 and TVBN levels remained below 35 mg/100 g for 35 days for the 300 MPa treatments. No biogenic amines were detected in the 300 MPa treatments, but putrescine and cadaverine were detected in the control and 100 MPa treatments. Color and texture were not affected by HPP or storage time. These results indicate that post-rigor processing at 300 MPa for 10 min can significantly increase refrigerated shelf-life of abalone without affecting chemical or physical quality characteristics important to consumers.
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    ABSTRACT: High-pressure processing (HPP) is used to increase meat safety and shelf-life, with conflicting quality effects depending on rigor status during HPP. In the seafood industry, HPP is used to shuck and pasteurize oysters, but its use on abalones has only been minimally evaluated and the effect of rigor status during HPP on abalone quality has not been reported. Farm-raised abalones (Haliotis rufescens) were divided into 12 HPP treatments and 1 unprocessed control treatment. Treatments were processed pre-rigor or post-rigor at 2 pressures (100 and 300 MPa) and 3 processing times (1, 3, and 5 min). The control was analyzed post-rigor. Uniform plugs were cut from adductor and foot meat for texture profile analysis, shear force, and color analysis. Subsamples were used for scanning electron microscopy of muscle ultrastructure. Texture profile analysis revealed that post-rigor processed abalone was significantly (P < 0.05) less firm and chewy than pre-rigor processed irrespective of muscle type, processing time, or pressure. L values increased with pressure to 68.9 at 300 MPa for pre-rigor processed foot, 73.8 for post-rigor processed foot, 90.9 for pre-rigor processed adductor, and 89.0 for post-rigor processed adductor. Scanning electron microscopy images showed fraying of collagen fibers in processed adductor, but did not show pressure-induced compaction of the foot myofibrils. Post-rigor processed abalone meat was more tender than pre-rigor processed meat, and post-rigor processed foot meat was lighter in color than pre-rigor processed foot meat, suggesting that waiting for rigor to resolve prior to processing abalones may improve consumer perceptions of quality and market value.
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