Inactivación microbiana en matrices cárnicas mediante fluidos supercríticos asistidos por ultrasonidos de potencia

TL;DRAbstract

[EN] The main objective of this Doctoral Thesis was to study the influence of the HPU on microbial inactivation processes by different FSC-CO2 treatment systems in meat samples. For this purpose, chicken breast, turkey ham and cured ham cylinders were used and superficially inoculated (106 UFC/g product) with E. coli DH1. FSC-CO2 and FSC-CO2+HPU inactivation treatments were performed on meat samples, under different pressure (150-450 bar), temperature (36-51 °C) and treatment time (5-40 min) conditions with samples immersed or not in a saline dilution (DI, 0.9 % NaCl w/v). Mathematical models were applied to describe the behavior of inactivation kinetics obtained. Afterwards, the pressure, temperature and treatment time conditions that on average allowed a reduction in E. coli population, of at least 3 log-cycles, were selected for each sample type, and used to assess the changes in the physico-chemical and microbiological properties of samples after the different treatments and during

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