SLIDE 1 George Cavender PhD, CFS, EIT, Assistant Professor, University of Georgia
- Dr. Harshavardhan Thippareddi, Professor of Poultry Science, University of Georgia
SLIDE 2
▪ Brief overview of HPP ▪ Common uses ▪ Exciting developments
SLIDE 3
▪ Brief overview of HPP ▪ Common uses ▪ Exciting developments
SLIDE 4
▪ Processing foods using extreme pressures
▪ No official range, though 100-800 Mpa has been suggested by FDA ▪ Most commercial processed are performed in the 300-600 MPa range ▪ Also sometimes called “pascalization” or “High Hydrostatic Pressure” (HHP)
▪ Much older than you might think ▪ Used primarily as a safety measure
SLIDE 5
▪ Water as a working fluid ▪ Most foods processed in package ▪ Can disrupt non-covalent bonds, allowing it to:
▪ Denature proteins ▪ Inactivate enzymes ▪ Disrupt membranes
▪ Minimal thermal effect
SLIDE 6
▪ Control of Vibrio in seafood ▪ Also significantly aids in shelf-life and further processing ▪ Control of post-cook contamination in RTE meats ▪ “Cold Pasteurization” of juices and smoothies ▪ Limited use in dairy ▪ Smoothies ▪ “Raw Milk” (Made by Cow, AUS) ▪ Cow colostrum (Col+, NZ) ▪ Some research has shown possible benfits in fermented dairy products (milk, cheese, etc)
SLIDE 7
▪ Most work to date has dealt with pathogen control
▪ Even the processing benefits of HPP on seafood was something of a happy accident
▪ HPP can do so much more.
SLIDE 8
▪ “Fully cooked” or “safe to eat?” ▪ Many people from many cultures around the world prefer foods that are not cooked to a level experts consider safe.
SLIDE 9
SLIDE 10
N=106
SLIDE 11
We can use HPP to render undercooked foods safe. ▪ Recent example: Beef Steak
▪ HPP can reduce O157:H7 in rare steak by six logs
▪ https://doi.org/10.1016/j.lwt.2017.07.037
▪ Resulting steak retains red color, similar texture ▪ Further cooking via immersion circulator (sous vide) showed little difference in behavior
SLIDE 12
SLIDE 13
▪ This tends to work better than processing Raw foods
▪ HPP effects changes in the myoglobin and other proteins, resulting in a “cooked appearance”
SLIDE 14
▪ This tends to work better than processing Raw foods
▪ HPP effects changes in the myoglobin and other proteins, resulting in a “cooked appearance”
SLIDE 15
SLIDE 16
▪ Altering Myoglobin state may help alleviate some color changes, but so far is not a silver bullet.
SLIDE 17 Control 600MPa/ 6min 600MPa/ 3min 450MPa/ 3min
A: Deoxymyoglobin B: Oxymyoglobin C: Metmyoglobin D: Carboxymyoglobin
SLIDE 18
A: Control (No HPP) B: 600 MPa / 3 min. C: 600 MPa / 6 min. D: 450 MPa / 3 min.
SN SN+E CJ CJ+CP SN-O SN+E-0
SLIDE 19
▪ We can use HPP for improving quality as well as safety ▪ HPP is not a magic bullet, it has limitations ▪ Understanding the nature of the limitations can help to create ways to mitigate the limitations ▪ We can also think outside the box and create new and exciting products for which the limitations are strengths
SLIDE 20
