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Abstract

The aim of this study was to determine the optimum conditions for the application of high hydrostatic pressure treatment (HHP) on the red blood cells (RBC) fraction from porcine blood. HHP was applied under varying conditions of pressure (400, 450 and 500 MPa), temperature (5, 20 and 40°C) and time (5, 15 and 30 min), and the effects on the microbiological quality and certain functional characteristics were evaluated. High pressure affected the rheology of liquid RBC fraction. Treatments at 450 and 500 MPa produced effects ranging from the formation of a thick paste to the solidification of the RBC fraction, which would avoid any further processing. The effects of HHP treatments on microbiological counts and the growth capacity of the surviving microorganisms depended on the time and the temperature at which the treatment was performed. Pressurisation at 400 MPa for 15 min at 20 and 40°C proved to be the most effective conditions for the improvement of the microbiological quality. L*, a* and b* colour parameters increased significantly after pressurisation at 400 MPa and the RBC fraction became lighter, redder and yellower than the nonpressurised samples. Although HHP treatments had no significant effect on the protein solubility at pH 4.5, pressurisation produced a significant decrease in the solubility at neutral pH and a significant increase in the viscosity, related to temperature and time of application. Treatments carried out at 5 and 40°C for 15 min produced the greatest loss of the functionality of the RBC fraction. The most effective treatment was 400 MPa at 20°C for 15 min that produced a significant improvement in the microbiological quality, had little effects on the protein solubility and the colour, and the RBC fraction remained fluid after treatment.

El objetivo de este estudio fue determinar las condiciones óptimas del tratamiento con alta presión hidrostática (HHP) de la fracción celular (FC) de sangre de cerdo. La HHP se aplicó a diferentes condiciones de presión (400, 450 y 500 MPa), temperatura (5, 20 y 40°C) y tiempo (5, 15 y 30 min) y se evaluaron los efectos sobre la calidad microbiológica, asícomo algunas características funcionales. La alta presión afectó al comportamiento reológico de la FC líquida. Los tratamientos a 450 y 500 MPa produjeron desde la formación de pastas muy espesas hasta la solidificación de la FC, que impedía cualquier tratamiento posterior. Los efectos de la HHP en los recuentos microbiológicos y sobre la capacidad de crecimiento de los microorganismos supervivientes fueron dependieron del tiempo y de la temperatura. Los tratamientos más efectivos para mejorar la calidad microbiológica se obtuvieron con 400 MPa durante 15 min a 20 y 40°C. Los parámetros L*, a* y b* del color aumentaron significativamente después del tratamiento con 400 MPa, y la FC se tornaba más pálida, rojiza y amarillenta que las muestras no presurizadas. Aunque los tratamientos HHP no tuvieron efectos significativos sobre la solubilidad proteica a pH 4,5, la presurización redujo significativamente la solubilidad a pH neutro y produjo un aumento significativo de la viscosidad relacionados con la temperatura y el tiempo de aplicación. Con los tratamientos realizados a 5 y a 40°C durante 15 min se obtuvo una mayor pérdida de la funcionalidad de la FC. El tratamiento más efectivo fue el de 400 MPa a 20°C durante 15 min ya que mejoraba significativamente la calidad microbiológica, tenía pocos efectos sobre la solubilidad proteica y el color, y la FC permanecía fluida después del tratamiento.

Keywords

porcine blood red blood cells haemoglobin high hydrostatic pressure colour protein solubility viscosity

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Effects of High Hydrostatic Pressurised Treatment on Porcine Blood Red Cells Fraction

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