Application of high pressure during the processing of uncooked and fermented hams with pickle curing
1997
Takahashi, T. (Meijo Univ., Nagoya (Japan). Faculty of Agriculture) | Haga, S.
The object of this study was to produce safe fermented hams with high pressurization. Porcine muscle were injected Lactobacillus sp. SK-1001 (106 cells/g). The meats were cured (3% salt,pickle curing) and fermented for one week at 5 degrees C. The meats, namely fermented hams were treated for 5, 15 and 25 min at 300 MPa. The quality of fermented hams were assessed. The growth of undesirable bacteria in fermented hams was inhibited. Further, this effect was enhanced by pressurization. Lactic acid bacteria in fermented hams were decreased by pressurization, but did not die completely. After pressurization for one week at 5 degrees C, there was no change in the number of lactic acid bacteria in the fermented pressurized hams for up to 25 min. The pH value of pressurized hams was higher than unpressurized. While the color of the fermented hams changed after pressurization: L* and H value increased and a*, b* and c* value decreased with pressurization. In spite of the increased color forming ratio, the content of the residual nitrite in the fermented hams increased with pressurization. The water in fermented hams was separated by pressurization. From these results, it appears that fermented hams with pressurization are safe from microbes and benefit from inhibited excessive drop in pH. But we yet have to find a technique that does not separate the water in the fermented hams with pressurization
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