Physicochemical and Microbiological Changes of Bovine Blood Due to High Hydrostatic Pressure Treatment

Csehi, B. and Salamon, B. and Csurka, T. and Szerdahelyi, E. and Friedrich, L. and Pásztor-Huszár, K. (2021) Physicochemical and Microbiological Changes of Bovine Blood Due to High Hydrostatic Pressure Treatment. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (3). pp. 333-340. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Bovine blood samples were treated with high hydrostatic pressure (HHP) to examine the changes that may occur in the blood related to its colour, microbiological characteristics, protein denaturation, and dynamic viscosity. Pressure treatments were carried out from 100 to 600 MPa in 100 MPa scale up, with 5 min holding time. The blood samples were treated with anticoagulant (EDTA) to eliminate the possible measurement distorting effects. We found that 2 log reduction in the microbial load could be achieved with a pressure treatment above 400 MPa. According to the protein denaturation measurements (DSC), blood proteins were resistant to pressure treatment, even at 300–400 MPa a substantial part of proteins remained in native state. The colour of the samples got darker with the rising pressure, however, visible colour change was observed only above 400 MPa. It can be established, that the HHP treatment was suitable to increase the microbiological stability of blood, without significantly changing its techno-functional properties.

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