Departamento Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain.
Meat Sci. 2013 Oct;95(2):389-95. doi: 10.1016/j.meatsci.2013.05.008. Epub 2013 May 16.
Ultrasonic measurements were used to characterize the effect of high pressure treatment (HPT) (600 MPa/6 min) or cold storage (6°C/120 days) on the textural properties of vacuum packaged dry-cured ham. The ultrasonic velocity, textural properties and fat content were determined in the ham packages. The ultrasonic velocity was related to the ham hardness, which depends on the sample composition. HPT induced molecular alterations which resulted in an average increase in the hardness of lean tissue of 0.2N and one of 0.3N in that of fatty tissue. These textural changes give rise to a velocity increase (8m/s for lean and 17 m/s for fatty tissue). The cold storage of the Iberian ham also led to an increase in hardness (average 1.10 N) and ultrasonic velocity (average 70 m/s). Therefore, the non-destructive ultrasonic technique could be a reliable method with which to assess the textural changes induced by HPT or cold storage on packaged dry-cured ham.
超声测量用于表征高压处理（HPT）（600 MPa/6 分钟）或冷藏（6°C/120 天）对真空包装干腌火腿质地特性的影响。在火腿包装中测定了超声速度、质地特性和脂肪含量。超声速度与火腿硬度有关，而火腿硬度取决于样品的组成。HPT 引起的分子变化导致瘦组织的硬度平均增加 0.2N，脂肪组织的硬度平均增加 0.3N。这些质地变化导致速度增加（瘦组织 8m/s，脂肪组织 17m/s）。伊比利亚火腿的冷藏也导致硬度（平均 1.10N）和超声速度（平均 70m/s）增加。因此，非破坏性超声技术可以成为一种可靠的方法，用于评估 HPT 或冷藏对包装干腌火腿引起的质地变化。
