Publication: Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage
| dc.contributor.author | Janardhanan, Rasmi | |
| dc.contributor.author | Olarte, Carmen | |
| dc.contributor.author | Sanz, Susana | |
| dc.contributor.author | Rota, Carmina | |
| dc.contributor.author | Beriain Apesteguía, María José | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.date.accessioned | 2023-02-16T12:45:44Z | |
| dc.date.available | 2023-02-16T12:45:44Z | |
| dc.date.issued | 2023 | |
| dc.date.updated | 2023-02-16T11:45:35Z | |
| dc.description.abstract | The effect of carvacrol added to patties stored at 4 ◦C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with olive and linseed oils was added. The physicochemical and microbiological qualities were assessed. Microbial tests indicated negligible growth of spoilage organisms in treated patties. No significant effect of carvacrol on the microbial loads of patties was noticed. Sulfite-reducing clostridia and Enterobacteriaceae were absent in the treated patties, whereas, in the treated veal and hybrid samples, 3 and 2 units of log cfu/g reduction for lactic acid bacteria and molds and yeasts were noted, respectively. On day 7 of storage, veal patties exhibited a significant reduction (p < 0.05) in the L* (53.9–49.3), hardness (32.3–21.4 N), springiness (0.8–0.7 N), cohesiveness (0.49–0.46), and chewiness (12.2–7.1) and a hike in the a* value (5.3–9.4). No significant changes in L* (59.1–58.6), a* (8.57–8.61), hardness (11.6–10.6 N), or cohesiveness (0.27–0.26) were observed in plant-based patties over the storage times, whereas reductions in springiness (0.5–0.4), chewiness (1.9–1.3), and b* (26.6–29.1) were noted in them. In hybrid patties, the L* (53.9–52.5) and b* values (24.9–24.3) were consistent but had a significant decrease in a* value (5.9–3.5) along the days of storage under study. The texture parameters of the hybrid patties altered were similar to those of veal patties during the 14-day storage time. In all samples, pH decreased with storage time. HPP-SVCOOK was effective on rendering safe and shelf-stable, ready-to-eat patties regardless of their matrix formulation. The addition of carvacrol had limited effects on the textural qualities of the HPP-SVCOOK products. Future studies need to be undertaken to assess the treated patties’ consumer acceptability and sensory profile. The study provides the basis for the development of novel meat-based and plant-based products that are microbiologically safe, with minimum physicochemical alterations during storage. | en |
| dc.description.sponsorship | This project has received funding from the European Union’s H2020 research and innovation program under the Marie Sklodowska-Curie grant (grant agreement No 801586) | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Janardhanan, R., Olarte, C., Sanz, S., Rota, C., Beriain, M. J. (2023) Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage. Foods, 12(2), 1-26. https://doi.org/10.3390/foods12020289. | en |
| dc.identifier.doi | 10.3390/foods12020289 | |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/44734 | |
| dc.language.iso | eng | en |
| dc.publisher | MDPI | en |
| dc.relation.ispartof | Foods 2023, 12, 289 | en |
| dc.relation.projectID | info:eu-repo/grantAgreement/European Commission/Horizon 2020 Framework Programme/801586 | en |
| dc.relation.publisherversion | https://doi.org/10.3390/foods12020289 | |
| dc.rights | © 2023 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. | en |
| dc.rights.accessRights | Acceso abierto / Sarbide irekia | es |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | High-pressure processing | en |
| dc.subject | Beef | en |
| dc.subject | Meat analog | en |
| dc.subject | Textural property | en |
| dc.subject | Microbial analysis | en |
| dc.title | Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | Versión publicada / Argitaratu den bertsioa | es |
| dc.type.version | info:eu-repo/semantics/publishedVersion | en |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | 1dddb737-e2da-4788-94bc-7f21e341be52 | |
| relation.isAuthorOfPublication.latestForDiscovery | 1dddb737-e2da-4788-94bc-7f21e341be52 |