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Kenesei, György

 
SZENT ISTVÁN UNIVERSITY  
FACULTY OF FOOD SCIENCE 
 
 
 
Theses of (Ph.D) dissertation 
 
 
 
Effect of the combined minimal heat treatment  
and high hydrostatic pressure processing  
on the quality parameters of pork 
 
 
Kenesei György 
 
 
 
Szent István University 
Faculty of Food Science 
Department of Refrigeration and Livestock  products Technology 
 
Budapest, 2018 
  
 
 
The doctoral school:   Doctoral School of Food Sciences  
 
Faculty:     Faculty of Food Science  
 
 
 
Head of doctoral school: Dr. Vatai Gyula, DSC 
     Professor,  
     Szent István University,  
     Faculty of Food Science,  
     Department of Food Engineering,  
 
 
Supervisor:   Dr. Dalmadi István, PhD 
     Associate Professor,  
     Szent István University,  
     Faculty of Food Science,  
     Department of Refrigeration and Livestock  
     products Technology,  
 
 
 
 
Approval signature of Head of the doctoral school and supervisor:  
 
The candidate has fulfilled all the conditions presc ibed by the doctoral school 
of Szent István University, the comments and suggestion at the thesis workshop 
were taken into consideration when revising the thesis, so the dissertation can be 
submitted to a public debate. 
 
 
 
 
............................................... ..... .................................. 
Head of Doctoral School Supervisor 
 
  
1. Inroduction and objectives 
 
The sous-vide mild heat treatment is becoming more and more popular and it is 
already applied on a daily basis as a routine.  The literature on this topic also 
states that there is a significant risk concerning food safety when producing and 
marketing mild heat treated products. As a novelty, sous-vide meat products 
appeared in retail, is therefore controversial. Sous-vide treatment applies a 
combination of three hurdles (vacuum packaging, heat tr tment, refrigeration), 
a combination of preservation methods, which is a good example of using the 
Leistner hurdle theory. High hydrostatic pressure may be another barrier in this 
technology line so that these products of preferred s nsory properties pose a 
lower risk. 
During my doctoral research, these two minimal processig methods were in 
focus. The consecutive application of the sous-vide (anaerob LT-LT type heat 
treatment) and non-thermal HHP technology was investigated. 
How does this two-step technology affect the properties of pork chops chosen as 
a raw material? Are there new effects compared to single treatments? 
Beside the single heat treatment (60 ° C / 60 min) and single pressure treatment 
(300 and 600 MPa), I applied these treatments in combination in both treatment 
orders as well. 
My research included the analysis of the microbiological parameters (aerobic, 
anaerobic and facultative anaerobic count, L. monocytogenes challenge test with 
an initial 5,3 logN/g) the changes in the structure of proteins (DSC, SDS-
PAGE), pH, weight loss, dry matter%, color, texture, water holding capacity, 
TBA, fatty acid composition. The analysis of volatile components with 
electronic nose and analysis of NIR spectra allowed a complex comparison. 
During the 21-day storage experiment at 2 ° C and 8 ° C, the stability of the 
samples was investigated. 
Based on my results, I can conclude that by combining the treatment methods, 
samples remained microbiologically adequate even during 21 days of storage at 
8 ° C, even if the applied pressure treatment level was only 300 MPa. In 
contrast, the applied treatment levels (single heat treatment or pressure 
treatment) alone did not result in a microbiologically stable product during the 
21 days storage at 8 ° C. At 300 MPa, the pressure-treated sample also exhibited 
the germ levels above the deterioration threshold even at the low (2 ° C) storage 
temperature for all three microbe groups. 
The combined treatments where heat treatment followed the pressure treatment 
results in a safer and more stable product than in the case of using same 
treatments in reverse order. In this case, the Listeria monocytogenes remained 
below the detection level even at the higher storage temperature (21 days at 8 ° 
C), while the number of mesophilic aerobes, mesophilic anaerobic and 
facultative  anaerobic microbes was significantly reduced by about two orders 
compared to the treatments in reverse order. 
Pressure treatment with sous-vide heat treatment proved to be a more gentle 
technology than applying the same treatments in revers  order. The degree of 
denaturation of the proteins, the preservation of color and weight loss were less 
varied than in the reverse order treatments. Based on my experiments, I found a 
significant effect of the treatment sequence on these properties. 
Electronic nose and near infrared spectroscopy (NIR) are suitable for 
distinguishing pork chops preserved by combined methods based on their 
complex signal response. The electronic nose was able to make difference 
between the pressure levels and the NIR technique showed greater differences in 
the order of treatment. 
In the combination of heat and pressure treatment, several measured properties 
showed no further degradation / change compared to the single treatments. Its 
main significance is primarily related to the sous-vide heat treatment that creates 
the special organoleptic character. If important quality parameters do not change 
significantly due to HHP treatment in the technology row and food safety is not 
compromised, this combined dual treatment may be well-founded. At 300 MPa, 
the above values have been achieved. With a pressure treatment at 600 MPa in 
some cases causing further quality changes were observed in the samples (color, 
weight loss, TBA, texture). The treatment combination (HHP600 + SV), which 
resulted in the most stable microbiological condition during the 21-day storage 
period of 8 ° C, had the most powerful effect on other quality characteristics of 
the samples as well. 
  
 
 
2. New scientific results (Thesis) 
1. I proved that applying combined processsing methods (high pressure 
treatment: 300 or 600 MPa, 5 min., at ambient temperature;and low 
temperature heat treatment: 60 °C / 60 min.) pork chop (musculus 
Longissimus thoracis et lumborum) was microbiologically safe after a 21 
day storage period at 8°C, even if the 300 MPa pressur  level was applied. 
The processing methods applied as single treatments could not result in a 
safe product after the 21 days starage at 21 °C.  
 
2. I found evidence that applying high pressure processing (300 or 600 MPa, 5 
min., at ambient temperature) followed by the low temperature heat 
treatment (60 °C-os 60 perc) on pork chops (musculus Longissimus thoracis 
et lumborum) resulted in a safer product than in the case of applying the 
same two treatments in the reverse order, as the samples’ microbial results 
were more stable even at the higher storage temperatur  (8 °C / 21 days). 
(Listeria monocytogenes CFU was below detection limit, while mezophil 
aerob, mezophil anaerob and fac. anaerob CFU was lower than in the 
samples where heat treatment was followed by the pressu e treatment. 
 
3. Proof was found that the pressure level has significant effect on weight loss, 
on redness (CIELab a*), on yellowness (CIELab b*) and on protein 
denaturation in the case of combined heat and pressure treated (heat 
treatment:60°C-os 60 min. pressure treatment: 300 or 600 MPa, 5 min., 
ambient temperature) pork chop samples (musculus Longissimus thoracis et 
lumborum). 
 
4. I found proof through experience that the order of the treatment has 
significant effect on the weight loss, on redness (CIELab a*) and on the 
protein denaturation level of the combined heat (60°C, 60 min.) and 
pressure (300 or 600 MPa, 5 min., ambient temperature) reated pork chop 
samples (musculus Longissimus thoracis et lumborum). 
 
5. I proved that applying heat treatment (60 °C-os 60 perc) followed by the 
pressure treatment (300 or 600 MPa, 5 min., room teperature) on pork 
chop samples (musculus Longissimus thoracis et lumborum) is more gentle 
than the application of the same processing steps in the reverse order as 
some quality parameters were modified to a lesser extent (protein state, 
weight loss, color parameters). 
 
6. I proved that complex data obtained from chemical sensors (Electronic nose) 
and near infrared spectroscopy (NIR) is suitable to distinguish pork chop 
samples (musculus Longissimus thoracis et lumborum) treated by combined 
processsing methods (high pressure treatment: 300 or 6 0 MPa, 5 min., at 
ambient temperature; and low temperature heat treatment: 60 °C / 60 
min.).The electronic nose was able to separate samples by pressure level 
while the NIR method detected the treatment order. 
 
3. Conclusions and recommendations 
Based on the storage test carried out at two temperatur s, it is possible to answer 
the question of how far the temperature exceeds the food safety risk and what 
other quality changes occur at handling and storing the sous-vide products. 
Combined heat and pressure treated samples that remin d stable even at the 
elevated (8 ° C) temperatures demonstrate the effectiveness of the combination 
of the two minimal processing treatments applied in the study. 
 
4. Related Publications 
I.  In IF-journals 
Gy Kenesei, G Jónás, B Salamon, I Dalmadi 
Thermograms of the combined High Hydrostatic Pressure and Sous-vide treated 
Longissimus dorsi of pork 
JOURNAL OF PHYSICS-CONFERENCE SERIES 950: Paper 042007. 6 p. (2017)  (IF: 0,45) 
G Jonas, B Csehi, P Palotas, A Toth, Gy Kenesei, K Pasztor-Huszar, L Friedrich 
Combined effects of high hydrostatic pressure and sodium nitrite on color, water 
holding capacity and texture of frankfurter  
JOURNAL OF PHYSICS-CONFERENCE SERIES 950: Paper 042006. 6 p. (2017)  (IF: 0,45) 
Darnay Lívia, Dankovics Adrienn, Friedrich László, Kenesei György, Molnár 
Brigitta, Balla Csaba 
Production of low-salt frankfurters with microbial transglutaminase 
ACTA ALIMENTARIA HUNGARICA 43:(Suppl.) pp. 45-50. (2014) (IF: 0,456) 
 
II. Conferences 
Dalmadi I, Farkas V, Kenesei Gy 
Effects of combinations of minimal processing techniques on the properties of 
seasoned pork meat determined by electronic nose 
In: Engelhardt Tekla, Dalmadi István, Baranyai László, Mohácsi-Farkas Csilla (szerk.) 
Food Science Conference 2015 - Integration of science i  food chain: Book of proceedings. Budapest, 
Magyarország, 2015.11.18-2015.11.19. Budapest: Corvinus University of Budapest, 2015. pp. 44-47. 
(ISBN:978-963-503-603-5)  
Dalmadi I., Salamon B., Kenesei Gy. 
Effect of combinations of minimal processing techniques on the properties of 
pork and beef meat determined by electronic nose 
In: Engelhardt Tekla, Dalmadi István, Baranyai László, Mohácsi-Farkas Csilla (szerk.) 
Food Science Conference 2015 - Integration of science i  food chain: Book of proceedings. Budapest, 
Magyarország, 2015.11.18-2015.11.19. Budapest: Corvinus University of Budapest, 2015. pp. 40-43. 
(ISBN:978-963-503-603-5)  
Kenesei Gy, Boncz P, Jónás G, Dalmadi I 
Nir spectrum of the combined ltlt and hhp treated longissimus dorsi of pork 
In: Engelhardt Tekla, Dalmadi István, Baranyai László, Mohácsi-Farkas Csilla (szerk.) 
Food Science Conference 2015 - Integration of science i  food chain: Book of proceedings. Budapest, 
Magyarország, 2015.11.18-2015.11.19. Budapest: Corvinus University of Budapest, 2015. pp. 121-
124. (ISBN:978-963-503-603-5)  
Kenesei Gy, Végh A, Salamon B, Dalmadi I 
Sensory analysis and electronic nose of pork meat patties treated by heat and/or 
high hydrostatic pressure  
In: Engelhardt Tekla, Dalmadi István, Baranyai László, Mohácsi-Farkas Csilla (szerk.) Food Science 
Conference 2015 - Integration of science in food chain: Book of proceedings. Budapest, Magyarország, 
2015.11.18-2015.11.19. Budapest: Corvinus University of Budapest, 2015. pp. 125-128. (ISBN:978-
963-503-603-5)  
Őri-Korompa E, Simon-Sarkadi L, Mednyánszky Zs, Kiskó G, Kenesei Gy, 
Friedrich L 
Changes in free amino acid and biogenic amine content od sous vide treated 
meat 
In: Engelhardt Tekla, Dalmadi István, Baranyai László, Mohácsi-Farkas Csilla (szerk.) 
Food Science Conference 2015 - Integration of science i  food chain: Book of proceedings.: Budapest, 
Magyarország, 2015.11.18-2015.11.19. Budapest: Corvinus University of Budapest, 2015. (ISBN:978-
963-503-603-5)  
Kenesei Gy, Dalmadi I, Darnay L, Friedrich L, Polyák-Fehér K, Balla Cs, 
Vozáry E 
Impedance measurement of sous-vide and high hydrostatic pressure treated 
Longissimus dorsi of pork 
In: Dalmadi I, Engelhardt T, Bogó-Tóth Zs, Baranyai L, Bús-Pap J, Mohácsi-Farkas Cs (szerk.) 
Food Science Conference 2013 - With research for the success of Darányi Program: Book of 
proceedings. Budapest, Magyarország, 2013.11.07-2013.11.08. Budapest: Budapesti Corvinus 
Egyetem, Élelmiszertudományi Kar, 2013. pp. 291-294. (ISBN:978-963-503-550-2) 
Kenesei Gy, Romvári R, Dalmadi I 
Fatty acid composition of thermal / pressure processed pork chops 
In: Livia Simon Sarkadi (szerk.) XIXth EuroFoodChem Conference. Budapest, Magyarország, 
2017.10.04-2017.10.06. (Biochemical Section of the Hungarian Chemical Society) Budapest: 
Hungarian Chemical Society, 2017. p. 148. 
Kiskó G, Kenesei Gy, Dalmadi I 
Effect of combined sous-vide and high hydrostatic pressure treatment on the 
quality and safety of pork chop 
 In: FoodMicro 2016 Abstract Book. 595 p. Dublin, Írország, 2016.07.19-2016.07.21. Dublin: p. 465. 
Kenesei Gy, Jónás G, Salamon B, Dalmadi I 
DSC curves of the HHP and LTLT treated Longissimus dorsi of pork 
In: The Malta Consolider Group (szerk.) International Conference on High Pressure Science and 
Technology: Book of Abstracts. 573 p. Madrid, Spanyolország, 2015.08.30-2015.09.04. Madrid: p. 
286. 
Őri-Korompai E, Simon-Sarkadi L, Mednyánszky Zs, Kiskó G, Kenesei Gy, 
Friedrich L 
Effect of sous vide treatment on free amino acid an biogenic amine content of 
different meat types during storage  
In: EuroFoodChem XVIII.. Madrid, Spanyolország, 2015.10.13-2015.10.16. Paper CHC-P-182.  
Kenesei Gy, Dalmadi I, Polyák-Fehér K, Balla Cs 
Textural changes of the LTLT and HHP treated Longissimus dorsi of pork 
In: Gábor Keszthelyi-Szabó, Cecilia Hodúr, Judit Krisch (szerk.) 
ICoSTAF'14: International Conference on Science and Technique Based on Applied and Fundamental 
Research. 56 p. Szeged, Magyarország, 2014.04.25 Szeged: Szegedi Tudományegyetem Mérnöki Kar, 
2014. p. 27. (ISBN:978-963-306-276-0)  
E Őri-Korompai, L Simon-Sarkadi, Zs Mednyánszky, G Kiskó, Gy Kenesei, L 
Friedrich 
Effect of sous vide treatment on biogenic amine content of different meat during 
storage.  
Istanbul:2014. (European Chemistry Congress - 5th EuCheMS Book of Abstracts) Book of Abstracts 
vol 3. p.650.  
 
 


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