Effects of high pressure treatment on the quality of chicken patties

The effects of high pressure treatment (500 MPa, 10 min, 20 °C) on the quality of commercial chicken patties (breaded and unbreaded) were evaluated. Physical, chemical and microbiological tests were performed 24 h after high pressure processing (HPP), as well as after 14 and 21 days of storage in refrigerated conditions. It was concluded that the use of high pressures extends the shelf life of vacuum-packaged chicken patties by up to 3 weeks, based on the condition of storage during refrigeration. After this period, the number of mesophilic, psychrotrophic and lactic acid bacteria in the pressure-treated patties was five to six logarithmic cycles lower than that in the control products. HPP did not considerably influence the amount of storage drip loss, texture or colour of the patties; however, it quickened the process of lipid oxidation.