Effect of high pressure treatment on microbial and sensory quality of sliced dry-cured Iberian Ham

摘要

The aim of this study was to evaluate the effect of applying high pressure on microbiological and sensory characteristics of sliced dry-cured Iberian ham at 0, 90 and 180 days of storage at + 4 °C. The trial consisted of three experimental treatments based on the application or not of high pressure (600 MPa) for 6 or 9 min. Attributes tasted were as follows: colour, appearance of fat, marbling, brightness, odor intensity, stale, unpleasant taste, juiciness and hardness. Listeria monocytogenes was inoculated in the samples and its growth evaluated. High pressure processing at 600 MPa for 6 and 9 min inhibited the growth of L. monocytogenes in sliced dry-cured Iberian ham at any of the chilled storage times evaluated. No changes were found after high pressure treatment and during chilled storage in the sensory parameters evaluated. On the basis of the results, it is concluded that the high pressure treatment at 600 MPa for 6 or 9 min is an efficient method for preserving the microbial safety of sliced dry-cured Iberian ham without detrimental effect on its sensory characteristics.