Effects of High-Pressure Processing on Milk, Meat, Fruit, and Vegetable: A Review

DOI

10.2991/absr.k.220305.046How to use a DOI?

Keywords

fruit; HPP; meat; milk; vegetable

Abstract

Preservation of agricultural products is needed to extend shelf life and maintain quality. One of the preservation methods that can be used is High-Pressure Processing (HPP). This article aims to review the effect of implementing HPP on milk, meat, fruit, and vegetable. The results of the review showed that the main effect of HPP with 400-600 MPa was generally effective in reducing/inactivating pathogenic bacteria in dairy and meat products. In fruit and vegetable, HPP is effective in retaining phenolic compounds, antioxidants, and volatile compounds to maintain the nutritional content of the product. The critical point in the application of HPP is the pressure and temperature range that be used, processing time, and target to be achieved. However, HPP causes slight changes in components, such as protein denaturation in milk and fat oxidation in meat, so adjustments are needed to critical points. It can be concluded that the preservation of products with HPP can improve the sensory quality and extend the product shelf life with a lower risk of damage to the component and sensory characteristics compared to thermal processing.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - I Putu Karang Adisurya
AU  - Anjar Ruspita Sari
PY  - 2022
DA  - 2022/03/10
TI  - Effects of High-Pressure Processing on Milk, Meat, Fruit, and Vegetable: A Review
BT  - Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
PB  - Atlantis Press
SP  - 302
EP  - 308
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220305.046
DO  - 10.2991/absr.k.220305.046
ID  - Adisurya2022
ER  -