Effects of High Pressure on Chemical Reactions Related to Food Quality

In response to the growing consumer demand for high-quality, nutritious food products, the food industry is interested in high pressure technology as a potential food processing/preservation method that minimally affects sensory and nutritional quality attributes. High pressure allows inactivation of pathogenic/ spoilage microorganisms and food-spoiling enzymes while leaving most attributes of food quality intact (Hayashi, 1989; Cheftel, 1991; Mertens, 1992; Knorr, 1993; Galazka & Ledward, 1995; Thakur & Nelson, 1998). This advantage is attributed to the fact that high pressure keeps covalent bonds intact and affects only noncovalent bonds (such as hydrogen, ionic, and hydrophobic bonds). Important characteristics of high-quality foods are texture, flavor, color, and nutritive value. The first three properties are correlated with purchase and consumption quality and determine consumer’s acceptance of the product. Nutritive value (i.e., vitamins, minerals, and other nutrients) is a hidden quality. Chemical or biochemical reactions occurring in food products can bring about undesirable changes in or deterioration of these attributes of food quality during preservation/ processing treatments and subsequent storage (Table 6-1).