Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
Meat Sci. 2020 Feb;160:107960. doi: 10.1016/j.meatsci.2019.107960. Epub 2019 Oct 17.
The effect of high pressure processing (HPP) on Listeria monocytogenes inactivation on the surface and in the interior of deboned dry-cured ham was investigated. Whole deboned hams were pressurized at 450 MPa for 10 min or 600 MPa for 5 min and stored for 60 d at 4 and 12 °C. In control non-pressurized dry-cured hams, L. monocytogenes counts decreased on the surface throughout refrigerated storage, whereas remained unchanged in the interior of the product. Treatments at 600 MPa reduced L. monocytogenes population by 2 logs on the surface and by 3 logs in the interior of hams. Minor changes in the physicochemical characteristics were found. High water activity in the interior of dry-cured ham might enhance the pathogen inhibition by HPP. Treatment at 600 MPa for 5 min in whole dry-cured ham allowed to reach the Food Safety Objective for L. monocytogenes according to the European and the USDA criteria in case of contamination during deboning.
研究了高压处理（HPP）对去骨干腌火腿表面和内部单核细胞增生李斯特菌失活的影响。整个去骨火腿在 450 MPa 下加压 10 分钟或在 600 MPa 下加压 5 分钟，并在 4 和 12°C 下储存 60 天。在对照非加压干腌火腿中，单核细胞增生李斯特菌的数量在冷藏储存过程中一直在表面减少，而在产品内部保持不变。在 600 MPa 下处理可使火腿表面的单核细胞增生李斯特菌数量减少 2 个对数级，内部减少 3 个对数级。发现物理化学特性有微小变化。高水活度在干腌火腿内部可能增强了 HPP 对病原体的抑制作用。在整个干腌火腿中以 600 MPa 处理 5 分钟，在去骨过程中受到污染的情况下，可根据欧洲和美国农业部的标准达到单核细胞增生李斯特菌的食品安全目标。
