Purpose: This study aimed at evaluating the use of HHP to extend the shelf life of vacuum-packaged caiman meat during chilling storage conditions.
Methods: Tails of caiman alligator originated from an inspected abattoir were acquired. The tails were vacuum-packaged and kept under refrigeration (4 ± 1°C) until used. Caiman meat was cut into steaks of approx. 25 g, vacuum packaged in plastic bags and subjected to four different treatments: control (no HHP), 200Mpa, 300Mpa and 400Mpa for 10 min. The packages of caiman meat were stored at 4 ± 1°C for up to 90 days. During different time intervals, 25 g of the samples were collected and analyzed for total aerobic microorganisms (mesophilic and psychrotrophic), lactic acid bacteria and detection of Salmonella. The methods were based on preconized by APHA and the counts of microbial groups were compared using Tukey’s test.
Results: The combination of VP and HHP (400Mpa) resulted in a significant reduction of counts of total aerobic microorganisms (mesophilic and psychrotrophic) and lactic acid bacteria (> 3 log CFU/g) even after 90 and 60 days of chilled storage, respectively (P < 0.05). Salmonella was detected in control samples of vacuum-packaged caiman meat, while no recovery of this pathogen was obtained from HHP-treated samples.
Significance: The extension of the shelf life of vacuum-packaged caiman meat and enhancement of its microbiological safety may facilitate the commercialization and consumption of the product. A further step of the study includes the validation of HHP processing conditions for inactivation of Salmonella.