Effect of high pressure on selected properties and shelf-life of poultry burgers

Abstract

The objective of this study was to determine the effect of high pressure treatment (500 MPa, 10 min, 10°C) on the selected properties and shelf-life of poultry burgers. 24 hrs after the application of high pressure, and 2 and 3 weeks after storing the vacuum-packed patties burgers at a temparture of 4 - 6°C, the physical, chemical, and microbial analyses were performed. It was found that, owing to the high pressure applied, it was possible to achieve a better micro-biological quality, thereby a long lasting shelf-life of the burgers. 3 weeks after storing the high pressure-treated burgers at 4 - 6°C, the counts of mesophilic, psychrotrophic, and lactic acid bacteria in them were lower by 5 - 6 logs compared to the control products. At the same time, the application of high pressure did not significantly affect the level of drip loss during storage, nor the colour, texture, and lipid oxidation rate in the poultry patties (burgers).