Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham

This study aims to investigate the effects of supercritical carbon dioxide (SC-CO2) treatment on the inactivation of the natural microbial flora in cubed cooked ham. Response surface methodology with a central composite design was applied to determine the optimal process conditions and investigate the effect of three independent variables (pressure, temperature and treatment time). Additionally, analyses of texture, pH and color together with a storage study of the product were performed to determine its microbial and qualitative stability.Response surface analysis revealed that 12. MPa, 50 °C, 5. min were the optimal conditions to obtain about 3.0, 1.6, and 2.5 Log(CFU/g) reductions of mesophilic aerobic bacteria, psychrophilic bacteria and lactic acid bacteria respectively. Inactivation to undetectable levels of yeasts and molds and coliforms was also obtained. A storage study of 30. days at 4 °C was carried out on the treated product (12. MPa, 50 °C, 5. min) monitoring microbial gro...