a Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences , Vrije Universiteit Brussel , Pleinlaan 2, B-1050 , Brussels , Belgium.
Crit Rev Food Sci Nutr. 2015;55(10):1425-43. doi: 10.1080/10408398.2012.695413.
Cooked hams have gained an important position within the delicatessen market. Nowadays, consumers not only demand superior sensory properties but also request low levels of sodium and fat and the absence of conventional chemicals and preservatives used for the increase of the technological yield and shelf-life of the products. As a result, products that apply strict quality certificates or ''clean'' labels become increasingly important. However, such cooked hams suffer from a limited shelf-life. Besides some physicochemical effects, this is mainly due to microbial impact, despite the application of modified-atmosphere-packaging and chilling. Microbial spoilage is mostly due to the metabolic manifestation of lactic acid bacteria and Brochothrix thermosphacta, although Enterobacteriaceae and yeasts may occur too. Several preservation strategies have been developed to prolong the shelf-life of such vulnerable cooked meat products by targeting the microbial communities, with different rates of success. Whereas high-pressure treatments do not always pose a straightforward solution, a promising strategy relates to the use of bioprotective cultures containing lactic acid bacteria. The latter consist of strains that are deliberately added to the ham to outcompete undesirable microorganisms. Spoilage problems seem, however, to be specific for each product and processing line, underlining the importance of tailor-made solutions.
熟火腿在熟食市场中占据了重要地位。如今，消费者不仅要求具有优越的感官特性，还要求低盐、低脂肪，并且不使用传统的化学物质和防腐剂来提高产品的技术产量和保质期。因此，符合严格质量认证或“清洁”标签的产品变得越来越重要。然而，这些熟火腿的保质期有限。除了一些物理化学效应外，这主要是由于微生物的影响，尽管采用了改良气氛包装和冷藏。微生物变质主要是由于乳酸菌和热死环丝菌的代谢表现引起的，尽管肠杆菌科和酵母也可能存在。已经开发了几种保存策略来通过针对微生物群落来延长这种易腐熟肉产品的保质期，成功率各不相同。虽然高压处理并不总是一个直接的解决方案，但一种有前途的策略涉及使用含有乳酸菌的生物保护培养物。后者由故意添加到火腿中的菌株组成，以竞争不想要的微生物。然而，变质问题似乎对每个产品和加工线都是特定的，这强调了定制解决方案的重要性。
