Multiple spectroscopic approach to elucidate water distribution and water–protein interactions in dry-cured ham after high pressure processing. (January 2016)

• Record Type: Journal Article
• Authors: Rubio-Celorio, Marc; Fulladosa, Elena; Garcia-Gil, Núria; Bertram, Hanne Christine
• Is Part Of: Journal of food engineering. Volume 169(2016:Jan.)
• Page Start: 291
• Page End: 297
• Publication Date: 2016-01
• Subjects: Meat -- Water loss -- Low-field NMR relaxation -- Time domain reflectometry -- Multispectral imaging; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2015.09.008
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: High Pressure Processing (HPP) influences water–protein interactions inducing sensory changes in dry-cured ham such as an increase in hardness and paleness. The effect of three pressure levels (200, 400 and 600 MPa applied for 5 min) on the water distribution and the protein arrangement of dry-cured ham differing in raw meat pH on Semimembranosus muscle 24 h after slaughtering (pH24SM ) was studied using nuclear magnetic resonance relaxometry (NMR), time domain reflectometry (TDR) and multispectral imaging (MI). HPP induced a reallocation of the water populations and a new arrangement of the proteins, particularly between 200 and 400 MPa treatments. The pH of the dry-cured ham affected the distribution of intrinsic water populations, even though samples were similarly affected when subjected to HPP. Highlights: Semimembranosus muscle pH 24 h after slaughtering (pH24SM ) influences dry-cured ham (DCH) properties. HPP induces a reallocation of water populations and a protein rearrangement. DCH pH24SM affected water distribution. pH24SM has no influence on the HPP effect.