Incremento de la calidad microbiológica mediante tratamientos hiperbáricos en alimentos pasteurizados sous vide con reducido procesamiento térmico

Abstract

In this work, the improvement of the microbiological quality of different pasteurized foods cooked sous vide by undergoing treatments with high hydrostatic pressures was studied. Shelf life studies were conducted on three products with different degrees of pasteurization (controls): green beans (90°c; 1h45'), lamb (65-67.5°c; 8-24h), and cod (52-57°c; 20-30'), comparing them to additional hyperbaric treatments of various intensities. It was found that in the case of green beans and lamb, pressurization did not provide a substantial improvement in shelf life compared to the controls. However, in the case of cod, due to the lower cooking intensity, pressurization did result in a significant extension of its shelf life. Furthermore, a biodiversity study of cod was carried out, revealing that proteobacteria (pseudomonadota) was the predominant group in the control samples, while firmicutes (bacillota) showed higher relative abundances in the pressurized samples.