Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham

Abstract The aim of this study was to analyze the application supercritical carbon dioxide combined with high-power ultrasound (SC-CO2 + HPU) and use a saline solution (SS; 0.85% NaCl) on microbial inactivation quality dry-cured ham. effect temperature, pressure treatment time studied using RSM. Physicochemical analyses were carried out after treatments during refrigerated storage (30 days / 4 °C). most significant Escherichia coli (3.62 ± 0.20-log CFU/g) obtained SC-CO2 + HPU + SS (25 MPa, 46-°C 10-min), temperature being important process variable. Fat content showed (p   0.05) changes in color, texture or pH found storage. Thus, ultrasonic-assisted SC-CO2 could be used, combination not SS, improve shelf Industrial relevance Supercritical (SC-CO2) technology has been shown highly efficient at reducing different bacteria liquid media minimum food quality. This is barely applied solid products its limited by long processing times reduced capacity. (HPU) leads shorter time. useful for ham microbiota inoculated E.coli. A medium surrounding treated can enhance purposes improving cavitation, while only minimally affecting samples (color, texture, fat moisture contents).