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Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes: Inactivation Kinetics, Color, and Sensory Evaluations

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Abstract

The feasibility of supercritical carbon dioxide (SC-CO2) treatment to inactivate Listeria monocytogenes inoculated on the surface of dry cured ham was investigated. A multibatch apparatus was used. Inactivation kinetics were determined at 8 and 12 MPa, as a function of temperatures (35–50 °C), treatment times (5–60 min), and initial microbial loads (103–107 colony-forming units [CFU]/g). Color changes of the sample were determined by measuring the reflectance spectra and L*, a*, and b* parameters. A new spectroscopic technique was developed for this. Sensory quality of the product before and after the SC-CO2 treatment was evaluated by a sensory panel. Treatment at 50 °C, 12 MPa for 15 min resulted in total inactivation of L. monocytogenes with an initial microbial load of 107 CFU/g. Less severe conditions, e.g., 45 °C, 12 MPa, 5 min, were sufficient to reach total inactivation if the initial microbial load was 103 CFU/g. The process slightly influenced the color and sensory attributes of the sample. The results demonstrated the efficiency and the potential of SC-CO2 as a technology for the pasteurization of the surface of foods, in particular ham-type meat products.

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Acknowledgements

This research was funded by the European Community’s Seventh Framework Program (FP7/2007-2013) under grant agreement no. 245280, also known by the acronym PRESERF “Processing Raw Materials into Excellent and Sustainable End products while Remaining Fresh.”

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  1. Department of Materials Engineering and Industrial Technologies, University of Trento, via Mesiano 77, 38050, Trento, Italy

    Giovanna Ferrentino, Sara Balzan & Sara Spilimbergo

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  1. Giovanna Ferrentino
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  2. Sara Balzan
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  3. Sara Spilimbergo
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Correspondence to Giovanna Ferrentino.

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Ferrentino, G., Balzan, S. & Spilimbergo, S. Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes: Inactivation Kinetics, Color, and Sensory Evaluations. Food Bioprocess Technol 6, 1164–1174 (2013). https://doi.org/10.1007/s11947-012-0819-4

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