Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Meat Sci. 2012 Mar;90(3):690-6. doi: 10.1016/j.meatsci.2011.10.015. Epub 2011 Oct 31.
Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600MPa, 13°C, 5min), raw meat pH(24) (low, normal, high), salt content (15, 30g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried using the Quick-Dry-Slice® process. Meat color (CIE 1976 Lab*) and reflectance spectra were measured before and after HP treatment. HP significantly increased L*, decreased a*, and decreased b* for restructured ham dried to 20% weight loss, regardless of salt content and pH(24). L* and a* were best preserved in high pH/high salt restructured ham. HP had no effect on the color of restructured ham dried to 50% weight loss. HP had no effect on the shape of reflectance curves, indicating that the pigment responsible for minced cured restructured ham color did not change due to HP.
研究了高压（HP）处理（600MPa，13°C，5min）、生肉 pH 值（24）（低、中、高）、盐含量（15、30g/kg）和干燥（20%、50%失重）对腌制重组火腿的颜色变化的影响。根据半膜肌的 pH 值（24）选择生火腿，与添加剂混合，冷冻，切片，然后使用快速干燥切片®工艺干燥。在进行 HP 处理前后测量肉色（CIE 1976 Lab*）和反射光谱。无论盐含量和 pH 值（24）如何，HP 都会使干燥至 20%失重的重组火腿的 L值增加，a值和 b值降低。在高 pH/高盐重组火腿中，L和 a*的保存效果最好。HP 对干燥至 50%失重的重组火腿的颜色没有影响。HP 对反射曲线的形状没有影响，表明由于 HP，负责腌制重组火腿颜色的色素没有变化。
