2026-04-17T15:50:16Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/2942025-10-22T11:31:55Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Coll-Brasas, E.
author
Arnau, J.
author
Gou, P.
author
Lorenzo, J.M.
author
García-Pérez, J.V.
author
Fulladosa, E.
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:31:54Z
2025-10-22T11:31:54Z
2019-02-22
Coll-Brasas, E., J. Arnau, P. Gou, J.M. Lorenzo, J.V. García-Pérez, and E. Fulladosa. 2019. "Effect Of High Pressure Processing Temperature On Dry-Cured Hams With Different Textural Characteristics". Meat Science 152: 127-133. Elsevier BV. doi:10.1016/j.meatsci.2019.02.014.
0309-1740
http://hdl.handle.net/20.500.12327/294
https://doi.org/10.1016/j.meatsci.2019.02.014
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 (F0) and lightness (L*) values and a decrease of softness/pastiness (Y2 and Y90) and
redness (a*) values at any processing temperatures. However, the increase of F0 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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
info:eu-repo/semantics/article