The effect of high hydrostatic pressure (HHP) on the microbial load and physical properties of natural casings, red pepper (Capsicum annuum L.) and garlic (Allium sativum) paste was studied. HHP treatments were performed according to a Response Surface Design. HHP treatment at 540 MPa/270 s was beneficial to assure natural casings quality and safety. Casings treated with combinations as low as 260 MPa/390 s assured good hygienic status with a reduction (P < .001) of Enterobacteriaceae, E. coli and Pseudomonas to values below 10 cfu/g. Coagulase-negative Staphylococcus (CNS) and LAB were reduced by 4 log cfu/g when 540 MPa/270 s was applied. Treated casings turned slightly whiter but their resistance (F_T) to breakage (i.e. casings structural integrity) was not affected. HHP treatment of red pepper paste was not conclusive for decontamination from yeasts and moulds; the bactericidal effect regarding CNS reduction was very low (<0.5 log cfu/g). Red pepper paste treated with lower pressure during longer time (202 MPa/960 s) presented slight color changes.

研究了高静水压（HHP）对天然肠衣，红辣椒（Capsicum annuum L.）和大蒜（Allium sativum）糊剂的微生物负荷和物理性能的影响。根据响应表面设计进行HHP处理。在540 MPa / 270 s的条件下进行HHP处理有助于确保自然套管的质量和安全性。用低至260 MPa / 390 s的组合处理的套管确保了良好的卫生状态，肠杆菌科（E）肠菌减少了（P <.001）。大肠杆菌和假单胞菌的值低于10 cfu / g。凝固酶阴性葡萄球菌当施加540 MPa / 270 s时（CNS）和LAB降低了4 log cfu / g。处理过的肠衣稍稍转动白但它们的电阻（F _Ť）破损（即壳体的结构完整性）并没有受到影响。HHP处理红辣椒酱对从酵母和霉菌中去除污染尚无定论。中枢神经系统减少的杀菌作用非常低（<0.5 log cfu / g）。在较长时间内（202 MPa / 960 s）用低压处理的红辣椒酱呈现轻微的颜色变化。