Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

The effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact on chemical characteristics, which are widely related with sensorial parameters. Vacuum-packed sl...

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Bibliographic Details
Published in:Food research international 2019-02, Vol.116, p.49-56
Main Authors: Pérez-Santaescolástica, C., Carballo, J., Fulladosa, E., Munekata, P.E.S., Bastianello Campagnol, P.C., Gómez, B., Lorenzo, J.M.
Format: Article
Language:English
Subjects:
Amino Acids - analysis
Animals
Dry-cured ham
Food Handling - methods
Food Preservation - methods
Food Quality
Food Technology
Free amino acids
High hydrostatic pressure
Hydrostatic Pressure
Meat Products - analysis
Pork Meat - analysis
Pressure
Swine
Temperature
Volatile compound
Volatile Organic Compounds - analysis
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Summary:The effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact on chemical characteristics, which are widely related with sensorial parameters. Vacuum-packed slices from 120 dry-cured hams were used. These slices were submitted to four different treatments: without application of pressure or temperature (CO), high pressure treatment at 0 °C (HPP-0), high pressure treatment at 20 °C (HPP-20), and high-pressure treatment at 35 °C (HPP-35). The effect of the treatments on free amino acids and volatile compounds profile was evaluated. The HPP-35 treatment significantly (P 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.12.039