Author： Pietrzak D. Fonberg-Broczek M. Mucka A. Windyga B.
Publisher： Taylor & Francis Ltd
ISSN： 0895-7959
Source： International Journal of High Pressure Research, Vol.27, Iss.1, 2007-03, pp. : 27-31
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Abstract
The aim of this study was to define the effects of high-pressure treatment (600 MPa, 10 min, 20 °C) on the quality of cooked pork ham prepared with two different levels of curing ingredients in brine. Physical, chemical, microbiological, and sensory tests were performed 24 h after high pressure processing (HPP), as well as after 6 and 8 weeks of storage in refrigerator conditions. The results indicate that HPP causes significant improvement of shelf life of vacuum packed ham, including the samples with reduced level of curing ingredients in brine to 8 weeks in refrigerator conditions (4-6 °C). HPP did not have significant effect on the texture or color of ham. However, it significantly increased the drip loss during storage in the packed samples. This may indicate that HPP has negative effects on water holding capacity of cooked products.
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