Effect of High Pressure at Different Temperatures on Texture of Dry-Cured Ham with Different Textural Characteristics

E. Coll-Brasas; J. Arnau; P. Gou; J.M. Lorenzo; J.V. García-Pérez; J. Benedito; E. Fulladosa

Effect of High Pressure at Different Temperatures on Texture of Dry-Cured Ham with Different Textural Characteristics

In: 63rd International Congress of Meat Science and Technology

Authors:

E. Coll-Brasas

E. Coll-Brasas ¹IRTA, XaRTA, Food Technology, Finca Camps i Armet, 17121 Monells, Girona, Spain

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J. Arnau

J. Arnau ¹IRTA, XaRTA, Food Technology, Finca Camps i Armet, 17121 Monells, Girona, Spain

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P. Gou

P. Gou ¹IRTA, XaRTA, Food Technology, Finca Camps i Armet, 17121 Monells, Girona, Spain

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J.M. Lorenzo

J.M. Lorenzo ²CTC, Centro Tecnológico de la Carne, Avenida de Galicia 4, Parque Tecnolóxico, 32900 San Cibrao das Viñas, Ourense, Spain

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J.V. García-Pérez

J.V. García-Pérez ³UPV, Universitat Politècnica de València. Tecnología de los Alimentos. Camí de Vera, s/n, 46022 València, Spain; elena.fulladosa@irta.cat

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J. Benedito

J. Benedito ³UPV, Universitat Politècnica de València. Tecnología de los Alimentos. Camí de Vera, s/n, 46022 València, Spain; elena.fulladosa@irta.cat

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E. Fulladosa

E. Fulladosa ¹IRTA, XaRTA, Food Technology, Finca Camps i Armet, 17121 Monells, Girona, Spain

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Type:: Chapter

Pages:: 652–654

DOI:: https://doi.org/10.3920/9789086868605_291

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Pastiness and softness are the most common texture defects in dry-cured ham. The application of high pressure treatments to eliminate pathogenic microorganisms and extend shelf-life can affect product characteristics (colour, texture and flavor). However, in some cases, this effect may reduce incidence and/or intensity of some texture defects. In this study, the effect of HP treatments at different temperatures on samples with different textural characteristics was evaluated. HP treatments produced changes on textural properties showing an increase of hardness (F₀) and a decrease of softness/pastiness (Y₂ and Y₉₀). Increase of F₀ was more pronounced in non-defective samples than on defective samples, producing a higher correction action in those samples that do not need it.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of High Pressure at Different Temperatures on Texture of Dry-Cured Ham with Different Textural Characteristics

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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