Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. (June 2019)

• Record Type: Journal Article
• Authors: Coll-Brasas, E.; Arnau, J.; Gou, P.; Lorenzo, J.M.; García-Pérez, J.V.; Fulladosa, E.
• Is Part Of: Meat science. Volume 152(2019)
• Page Start: 127
• Page End: 133
• Publication Date: 2019-06
• Subjects: Dry-cured ham -- Colour -- Defective textures -- Pastiness -- High pressure -- Temperature; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2019.02.014
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on the initial textural characteristics. In this study, texture, colour and colour stability were evaluated after pressurization at 600 MPa during 6 min at 7 °C, 20 °C and 35 °C in samples with different textural characteristics (no pastiness, medium and high pastiness groups). HP treatments produced an increase of hardness (F0 ) and lightness (L*) values and a decrease of softness/pastiness (Y2 and Y90 ) and redness (a*) values at any processing temperatures. However, the increase of F0 and L* values was more pronounced in non–pasty samples. In samples with high pastiness and softness, HP processing at high temperature (35 °C) reduced the intensity of pastiness. However, texture of hams with non-pasty texture might be negatively affected. Therefore, the optimal temperature of HP processing depends on the textural characteristics of dry-cured hams