The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-treated burgers. Samples were treated at 400 and 600 MPa and a single or two cycles were applied. The results showed that mesophilic, psychrotrophic molds, yeast, and coliforms were significantly reduced by HHP treatment (p < 0.05), 600 MPa/1 s (2 cycles) leading to the maximum inactivation. Concerning color parameters, a significant increase in lightness/paleness (L*) and a reduction in redness (a*) and yellowness (b*) (p < 0.05) was observed in samples as 600 MPa were applied. Moreover, 600 MPa/1 s (2 cycles) caused the highest differences in the meat color (ΔE processing) of the chicken burgers. No HHP treatment significantly affected the degree of oxidation of samples (p > 0.05). However, 600 MPa/1 s (2 cycles) samples showed the highest values of TBA RS content after 15 days of storage (p < 0.05). Finally, the appearance, odor, taste, and global perception of cooked burgers were similar in all groups (p < 0.05). Therefore, treatments at 600 MPa produced a significant reduction in microbial counts but modified the color; however, the discoloration effect in the cooked burgers was not noticed by panelists.
Keywords: chicken burger; color; oxidative status; safety; sensory analysis; single and two cycles of high hydrostatic pressure.