IRTA-Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain.
Meat Sci. 2012 Feb;90(2):323-9. doi: 10.1016/j.meatsci.2011.07.018. Epub 2011 Jul 28.
The effect of high pressure processing at 400 MPa and 900 MPa on the oxidative stability of sliced and vacuum packaged commercial dry-cured ham was determined by analyzing the antioxidant enzyme activities, TBARS levels (thiobarbituric acid reactive substances), vitamin E content and physicochemical characteristics during refrigerated storage for 50 days in different light conditions. In dry-cured ham pressurized at 400 MPa color changes and sensory analyses were also assessed. The high pressure process at 900 MPa produced a decrease in superoxide dismutase (SOD) and glutathione peroxidase (GSHPx) activities and increased vitamin E content. In contrast, pressurization at 400 MPa, increased SOD activity, and showed no effect on vitamin E content and GSHPx activity. In general the physicochemical parameters determined (fat, moisture and collagen) were unaffected by pressurization. Treatment at 400 MPa increased the instrumental color measurement of lightness (L* values, CIELAB). This level of pressure also modified the hardness, chewiness, saltiness and color intensity. These changes of the sensory attributes in dry-cured ham were significant, but small.
采用分析抗氧化酶活性、TBARS 水平（硫代巴比妥酸反应物质）、维生素 E 含量和物理化学特性的方法，研究了 400 MPa 和 900 MPa 高压处理对切片真空包装商业干腌火腿在不同光照条件下冷藏 50 天过程中的氧化稳定性的影响。在不同光照条件下，对 400 MPa 压力处理的干腌火腿的颜色变化和感官分析也进行了评估。900 MPa 的高压过程降低了超氧化物歧化酶（SOD）和谷胱甘肽过氧化物酶（GSHPx）的活性，增加了维生素 E 的含量。相比之下，400 MPa 的加压增加了 SOD 活性，对维生素 E 含量和 GSHPx 活性没有影响。一般来说，（脂肪、水分和胶原蛋白）这些确定的物理化学参数不受加压的影响。400 MPa 的处理增加了仪器测量的亮度（L*值，CIELAB）。这种压力还改变了硬度、咀嚼性、咸度和颜色强度。这些干腌火腿感官属性的变化虽然小，但很显著。
