Centro Tecnológico de la Carne, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
Food Res Int. 2018 Dec;114:140-150. doi: 10.1016/j.foodres.2018.08.006. Epub 2018 Aug 4.
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index (PI>36%), were used. From these hams, ten slices from each ham sample were cut, vacuum packed and submitted to three different treatments: control (without treatment), conventional thermal treatments (CV) and thermal treatment assisted by power ultrasound (US). The impact of these treatments on instrumental adhesiveness, free amino acid and volatile compounds profile were assessed. Statistical analysis showed that both US and CV treatments, significantly (P < .001) decreased the instrumental adhesiveness of dry-cured hams from 85.27 g for CO to 40.59 and 38.68 g for US and CV groups, respectively. The total free amino acid content was significantly (P < .001) affected by both treatments, presenting higher values the samples from the US group (6691.5 vs. 6067.5 vs. 5278.2 mg/100 g dry matter for US, CV and CO groups, respectively). No significant differences were observed between US and CV treatments. All the individual free amino acids were influenced by ultrasound and temperature treatments, showing the highest content in sliced dry-cured ham submitted to ultrasounds at 50 °C, except for isoleucine which presented the highest level in samples from CV group. Similarly, significant differences (P < .05) were also detected in the total volatile compound content between CO and US groups, with a higher concentration in the CO batch (56,662.84 AU × 10/g of dry-cured ham) than in the US treatment (45,848.47 AU × 10/g of dry-cured ham), being the values in the CV treatment intermediate (48,497.25 AU × 10/g of dry-cured ham). Aldehydes, ethers and esters, carboxylic acids and sulphur compounds were more abundant in the CO group, while CV group showed higher concentrations of ketones, alcohols and nitrogen compounds.
为了改善干腌火腿的质地缺陷，评估了低温处理及其与超声结合的效果。共使用了 26 个干腌火腿，这些火腿的高蛋白水解指数（PI>36%）较高。从这些火腿中，每个火腿样本切出 10 片，真空包装并进行三种不同的处理：对照（不处理）、常规热处理（CV）和功率超声辅助热处理（US）。评估了这些处理对仪器粘性、游离氨基酸和挥发性化合物谱的影响。统计分析表明，US 和 CV 处理均显著（P < .001）降低了干腌火腿的仪器粘性，从 CO 的 85.27 g 分别降至 US 和 CV 组的 40.59 和 38.68 g。游离氨基酸总量受到两种处理的显著影响（P < .001），US 组的样品含量更高（6691.5、6067.5 和 5278.2 mg/100 g 干物质分别对应 US、CV 和 CO 组）。US 和 CV 处理之间没有观察到显著差异。所有单个游离氨基酸均受到超声和温度处理的影响，在 50 °C 下接受超声处理的干腌火腿切片中的含量最高，除异亮氨酸外，CV 组样品中的含量最高。同样，CO 和 US 组之间的总挥发性化合物含量也存在显著差异（P < .05），CO 批次的浓度更高（56,662.84 AU × 10/g 干腌火腿），而 US 处理的浓度较低（45,848.47 AU × 10/g 干腌火腿），CV 处理的浓度居中（48,497.25 AU × 10/g 干腌火腿）。CO 组中醛、醚和酯、羧酸和含硫化合物较多，而 CV 组中酮、醇和含氮化合物的浓度较高。
