Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark.
Meat Sci. 2013 Oct;95(2):433-43. doi: 10.1016/j.meatsci.2013.05.004. Epub 2013 May 9.
Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13°C, 5 min), raw meat pH24 (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-0.30%). Raw hams were selected by pH24 in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice® (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N2, 20% CO2, and residual O2 in one of three intervals: <0.1%, 0.1%-0.2%, or 0.2%-0.3%, and retail storage conditions: chill storage, 12 h light, 12 h darkness. HP improved the stability of the redness of 20% QDS hams, while the stabilizing effect on 50% QDS hams was smaller, concluding that water has the dominating role. Raw meat pH24, salt content, and residual oxygen level had varying effects on the stability of the red color.
研究了高压（HP）（600 MPa，13°C，5 min）、原料肉 pH24（低、中、高）、盐含量（15、30 g/kg）、干燥（20%、50%失重）和残留氧水平（0.02%-0.30%）对切碎腌制重组火腿颜色稳定性的影响。通过 Semimembranosus 中的 pH24 选择原料火腿，与添加剂混合，冷冻，切片，并用 Quick-Dry-Slice®（QDS）工艺干燥，然后进行或不进行 HP 处理（对照）。包装和储存模拟工业包装：含 80%N2、20%CO2 的改良气氛和残留 O2 在三个间隔中的一个：<0.1%、0.1%-0.2%或 0.2%-0.3%，以及零售储存条件：冷藏，12 小时光照，12 小时黑暗。HP 提高了 20%QDS 火腿红色稳定性，而对 50%QDS 火腿的稳定作用较小，这表明水起主导作用。原料肉 pH24、盐含量和残留氧水平对红色稳定性有不同的影响。
