Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets
High-pressure processing, a useful tool to improve the microbiological quality and safety of foods, may also bring about changes in the colour and texture of foods, which might influence their acceptability by consumers. In the present work, the effect of single-cycle and multiple-cycle high-pressure treatments at 400 MPa on the colour and texture of chicken breast fillets was investigated. Colour parameters L*, a* and b* were significantly higher for all pressurized fillets than for the vacuum-packaged control fillets. When single-cycle treatments were applied, maximum values of texture parameters were generally found for fillets pressurized for 10 or 15 min, depending on whether Kramer or Warner-Bratzler cells were used, and decreased for fillets submitted to longer cycles. In the case of multiple-cycle treatments, texture parameters initially increased with the number of 1-min cycles, but fillets submitted to the most severe treatments showed lower values. Industrial relevance The objective of the present study was to evaluate the effect of single-cycle and multiple-cycle high-pressure processing at 400 MPa on the colour and texture of chicken breast fillets. Significant changes in colour occurred even for the shortest treatment applied, a 1-min cycle. Texture parameters increased with length of treatment, but beyond a certain severity of treatment these parameters declined. Acceptability by consumers, and marketing of high-pressure treated chicken breast fillets, might be negatively affected by changes in visual appearance. © 2009 Elsevier Ltd. All rights reserved.
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