Get access

Production of Shelf-Stable Ranch Dressing Using High-Pressure Processing

Authors

  • J.G. Waite,

    1. Authors Waite, Jones, and Yousef are with Dept. of Food Science and Technology, Parker Food Science Building, 2015 Fyffe Court, The Ohio State Univ., Columbus, OH 43210, U.S.A. Author Turek is with Kraft Foods Global, Inc., 801 Waukegan Rd. (TC-11), Glenview, IL 60025, U.S.A. Authors Dunne, Wright, and Yang are with U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA 01760, U.S.A. Author Beckwitt is with Dept. of Biology, Framingham State College, Framingham, MA 01701, U.S.A. Direct inquiries to author Yousef (E-mail: yousef.1@osu.edu).
    Search for more papers by this author
  • J.M. Jones,

    1. Authors Waite, Jones, and Yousef are with Dept. of Food Science and Technology, Parker Food Science Building, 2015 Fyffe Court, The Ohio State Univ., Columbus, OH 43210, U.S.A. Author Turek is with Kraft Foods Global, Inc., 801 Waukegan Rd. (TC-11), Glenview, IL 60025, U.S.A. Authors Dunne, Wright, and Yang are with U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA 01760, U.S.A. Author Beckwitt is with Dept. of Biology, Framingham State College, Framingham, MA 01701, U.S.A. Direct inquiries to author Yousef (E-mail: yousef.1@osu.edu).
    Search for more papers by this author
  • E.J. Turek,

    1. Authors Waite, Jones, and Yousef are with Dept. of Food Science and Technology, Parker Food Science Building, 2015 Fyffe Court, The Ohio State Univ., Columbus, OH 43210, U.S.A. Author Turek is with Kraft Foods Global, Inc., 801 Waukegan Rd. (TC-11), Glenview, IL 60025, U.S.A. Authors Dunne, Wright, and Yang are with U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA 01760, U.S.A. Author Beckwitt is with Dept. of Biology, Framingham State College, Framingham, MA 01701, U.S.A. Direct inquiries to author Yousef (E-mail: yousef.1@osu.edu).
    Search for more papers by this author
  • C.P. Dunne,

    1. Authors Waite, Jones, and Yousef are with Dept. of Food Science and Technology, Parker Food Science Building, 2015 Fyffe Court, The Ohio State Univ., Columbus, OH 43210, U.S.A. Author Turek is with Kraft Foods Global, Inc., 801 Waukegan Rd. (TC-11), Glenview, IL 60025, U.S.A. Authors Dunne, Wright, and Yang are with U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA 01760, U.S.A. Author Beckwitt is with Dept. of Biology, Framingham State College, Framingham, MA 01701, U.S.A. Direct inquiries to author Yousef (E-mail: yousef.1@osu.edu).
    Search for more papers by this author
  • A.O. Wright,

    1. Authors Waite, Jones, and Yousef are with Dept. of Food Science and Technology, Parker Food Science Building, 2015 Fyffe Court, The Ohio State Univ., Columbus, OH 43210, U.S.A. Author Turek is with Kraft Foods Global, Inc., 801 Waukegan Rd. (TC-11), Glenview, IL 60025, U.S.A. Authors Dunne, Wright, and Yang are with U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA 01760, U.S.A. Author Beckwitt is with Dept. of Biology, Framingham State College, Framingham, MA 01701, U.S.A. Direct inquiries to author Yousef (E-mail: yousef.1@osu.edu).
    Search for more papers by this author
  • T.C.S. Yang,

    1. Authors Waite, Jones, and Yousef are with Dept. of Food Science and Technology, Parker Food Science Building, 2015 Fyffe Court, The Ohio State Univ., Columbus, OH 43210, U.S.A. Author Turek is with Kraft Foods Global, Inc., 801 Waukegan Rd. (TC-11), Glenview, IL 60025, U.S.A. Authors Dunne, Wright, and Yang are with U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA 01760, U.S.A. Author Beckwitt is with Dept. of Biology, Framingham State College, Framingham, MA 01701, U.S.A. Direct inquiries to author Yousef (E-mail: yousef.1@osu.edu).
    Search for more papers by this author
  • R. Beckwitt,

    1. Authors Waite, Jones, and Yousef are with Dept. of Food Science and Technology, Parker Food Science Building, 2015 Fyffe Court, The Ohio State Univ., Columbus, OH 43210, U.S.A. Author Turek is with Kraft Foods Global, Inc., 801 Waukegan Rd. (TC-11), Glenview, IL 60025, U.S.A. Authors Dunne, Wright, and Yang are with U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA 01760, U.S.A. Author Beckwitt is with Dept. of Biology, Framingham State College, Framingham, MA 01701, U.S.A. Direct inquiries to author Yousef (E-mail: yousef.1@osu.edu).
    Search for more papers by this author
  • A.E. Yousef

    1. Authors Waite, Jones, and Yousef are with Dept. of Food Science and Technology, Parker Food Science Building, 2015 Fyffe Court, The Ohio State Univ., Columbus, OH 43210, U.S.A. Author Turek is with Kraft Foods Global, Inc., 801 Waukegan Rd. (TC-11), Glenview, IL 60025, U.S.A. Authors Dunne, Wright, and Yang are with U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA 01760, U.S.A. Author Beckwitt is with Dept. of Biology, Framingham State College, Framingham, MA 01701, U.S.A. Direct inquiries to author Yousef (E-mail: yousef.1@osu.edu).
    Search for more papers by this author

Abstract

ABSTRACT:  High-pressure processing (HPP) can reduce or eliminate microorganisms of concern in food without deteriorating product quality; however, quality benefits must justify the substantial capital investment for the utilization of this technology. HPP is particularly a beneficial preservation technology for products damaged by thermal treatments or when product quality could be improved by reformulation to raise pH or eliminate chemical preservatives. The primary objectives of this study were to determine the efficacy of HPP to protect premium ranch dressing (pH 4.4) from microbial spoilage and to assess changes in physical, chemical, and sensory attributes throughout the product's shelf life. In inoculated-packages studies, the efficacy of HPP was measured against ranch dressing spoilage organisms: Pediococcus acidilactici, Lactobacillus brevis, and Torulaspora delbrueckii. HPP treatment (600 MPa, 3 min) decreased population of P. acidilactici, the most pressure-resistant spoilage organism tested, by ≥ 6.4 log CFU/g. During a shelf-life study of edible product, treating ranch dressing at 600 MPa for 5 min effectively prevented microbial spoilage throughout the storage period (26 wk at 4 and 26 °C). The pH and emulsion stability of ranch dressing were not adversely influenced by HPP. Extended storage of HPP product for 16 to 26 wk at 26 °C resulted in a decrease in consumer acceptance and significant changes in color and organic acid profile (specifically, increased pyroglutamic acid). These changes were consistent with those expected during extended storage of commercially available products. HPP may be used to produce premium ranch dressing, with defined shelf-life and storage conditions, without significantly changing product attributes.

Ancillary