Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

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 ºC, 20 ºC and 35 ºC in samples with different textural characteristics (no pastiness, medium and high pastiness groups). HP treatments produced an increase of hardness (F 0) and lightness (L*) values and a decrease of softness/pastiness (Y 2 and Y 90) and redness (a*) values at any processing temperatures. However, the increase of F 0 and L* values was more pronounced in non-pasty samples. In samples with high pastiness and softness, HP processing at high temperature (35ºC) 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.

High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii

“…These changes might vary according to the meat's initial textural characteristics and depending on its protein system, its temperature, the pressure applied, and the duration thereof. Juiciness, springiness, and chewiness are increased by HPP depending on treatment time (Coll-Brasas et al, 2019). Longer treatments increase production costs, since they limit the number of treatment cycles per hour and reduce the kilo production rate per hour.…”

Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments

“…In this sense, Garcia-Gil et al (2014) found that the HHP treated ham (500 MPa) was harder and presented more elastic behavior. Likewise, Coll-Brasas et al (2019) identified an increase in hardness and a decrease in pastiness in dry-cured hams with different levels of pastiness after HHP treatment (600 MPa), which was more intense as the treatment temperature rose. In this regard, the use of HHP at the end of the processing of dry-cured ham could help to improve its texture in addition to eliminating pathogenic microorganisms and extending its shelf-life.…”

“…Therefore, the capacity of the mild thermal treatment to improve elastic behavior was moderately reduced as the pastiness increased. This could be due to the more intense effect of the thermal treatment on the proteins of non-pasty samples, since they retain the native structure (Coll-Brasas et al, 2019).…”

A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights

“…To date, some attempts have been made to explore the effectiveness of high pressure on texture and sensory attributes of defective dry‐cured ham. High‐pressure treatment at 600 MPa on dry‐cured ham increased hardness and reduced pastiness and adhesiveness (Coll‐Brasas et al., 2019; Garcia‐Gil et al., 2014). The treatment of 600 MPa and 35°C significantly results in a higher proteolysis including actin and myosin, which further increases the release of free amino acid in dry‐cured ham with respect to control samples (Rivas‐Canedo et al., 2021), which could improve the taste attributes of dry‐cured ham.…”