Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment

Impact of papaya extract (PaExt) and high pressure processing (HPP) on survival of Salmonella spp., meat quality and microstructure of chicken breast meat was studied. Samples have been pre-treated with PaExt (0.3%, w/w) in 1, 3 and 5 h, respectively, then followed by 350 and 450 MPa (10 min, 4 degrees C) HPP treatment. More than 6 log CFU/g of Salmonella were inactivated by 3 or 5 h pre-treatment with PaExt followed by 450 MPa HPP treatment. The Salmonella cells injured by PaExt and HPP tended to take longer time to recover in 16-days storage tests. Regarding meat quality, the color parameters (L*, a* and b* values) and pH value were significantly increased in all pressurized groups. Scanning electron microscopy (SEM) images showed the muscle fibers and connective tissues were severely degraded in the 5 h PaExt and HPP combined treatment. This process may enhance the microbial safety and tenderization of chicken breast meat.

Automated summary

The study looked at the impact of papaya extract and high pressure processing on the survival of Salmonella spp., meat quality and microstructure of chicken breast meat. It was found that pre-treatment with papaya extract followed by high pressure processing could effectively reduce the number of Salmonella, though it also resulted in muscle tissue degradation. Additionally, it was observed that pH values and color parameters of the meat were increased after pressurization.