This work explores the feasibility to apply supercritical CO2 (SC - CO2) drying alone or in combination with High-Power Ultrasounds (SC - CO2 + HPU) to improve the shelf life and safety of raw chicken meat. SC - CO2 + HPU drying process revealed the fastest water removal and higher rehydration capacity. A complete inactivation (6 log CFU/g) of mesophilic bacteria and yeasts and moulds was achieved with both the SC - CO2 processes, while oven drying at 75 degrees C, used as control, showed only a limited inactivation (4 log CFU/g). The SC - CO2 processes were efficient also for the inactivation of inoculated Salmonella. The retention of Vitamins B1, B2, B3 and B12 after the SC - CO2 drying demonstrated the preservation of fresh like properties in terms of nutrients. Colour analysis showed a change in colour comparable to traditional cooking techniques. Results demonstrate that SC - CO2-based processes may be used as innovative technologies to dry chicken and make it microbiologically safe, while maintaining nutritional properties.

Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast

Morbiato, Gianluca;Zambon, Alessandro;Toffoletto, Marta;Poloniato, Gabriele;Dall'Acqua, Stefano;de Bernard, Marina;Spilimbergo, Sara
2019

Abstract

This work explores the feasibility to apply supercritical CO2 (SC - CO2) drying alone or in combination with High-Power Ultrasounds (SC - CO2 + HPU) to improve the shelf life and safety of raw chicken meat. SC - CO2 + HPU drying process revealed the fastest water removal and higher rehydration capacity. A complete inactivation (6 log CFU/g) of mesophilic bacteria and yeasts and moulds was achieved with both the SC - CO2 processes, while oven drying at 75 degrees C, used as control, showed only a limited inactivation (4 log CFU/g). The SC - CO2 processes were efficient also for the inactivation of inoculated Salmonella. The retention of Vitamins B1, B2, B3 and B12 after the SC - CO2 drying demonstrated the preservation of fresh like properties in terms of nutrients. Colour analysis showed a change in colour comparable to traditional cooking techniques. Results demonstrate that SC - CO2-based processes may be used as innovative technologies to dry chicken and make it microbiologically safe, while maintaining nutritional properties.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/3294280
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