Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham

Abstract

High pressure processing (HPP) is a promising emerging non-thermal technology widely applied in food processing. However, despite established advantages in conservation effects, current literature has been highlighting the success of a combined application of HPP plus natural antimicrobials in a multi-hurdle perspective. This research aimed to evaluate the effects of a meat product applicable HPP setup (600 MPa/180 s at 25 °C) combined with the use of natural phenolic bioactive carvacrol (at 200 ppm) on the microbiological and physicochemical characteristics of a low-sodium sliced vacuum-packed turkey breast ham during 60 days of refrigerated storage (4 °C). Concerning the quality attributes, carvacrol was able to reduce the TBARs indexes (p < 0.05) HPP triggered in pressurized samples of turkey breast ham. The adjusted primary growth models showed a significant extension of the shelf life due to reduced growth rates and maximized lag phases of Listeria and of other major spoilage groups of lactic acid and psychrotrophic bacteria, due to the addition of the natural hurdle. Improvements in the conservation of low-sodium formulations were also registered. Preservative effects during the shelf-life can be potentiated by the presence of natural barriers, and the use of carvacrol represents a promising weapon against sub-lethal injury and cell recovery.