INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
Meat Sci. 2021 Feb;172:108349. doi: 10.1016/j.meatsci.2020.108349. Epub 2020 Oct 16.
Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptidase (AP) activities and free amino acids (FAA) in ripened Serrano hams of different chemical composition after 5 months at 4 °C were studied. HPP increased lipid peroxidation indexes. Composition influenced both indexes, with higher levels in hams of medium or high intramuscular fat (IMF) content and in hams of low or medium salt content or salt-in-lean ratio. HPP lowered AP activities by more than 50%. Composition also affected AP activities, with lower levels in hams of low a, high IMF content, low salt content or low salt-in-lean ratio. At the end of refrigerated storage, HPP only affected Arg and Tyr levels. Many of the individual FAA reached higher levels in hams of low a, medium or high IMF content, low or medium salt content, or low or medium salt-in-lean ratio.
脂质氧化和蛋白水解是西班牙塞拉诺干腌火腿品质的重要过程。研究了在 4℃下贮藏 5 个月后，600 MPa 高压处理（HPP）6 分钟对不同化学成分的成熟西班牙塞拉诺火腿脂质氧化、氨肽酶（AP）活性和游离氨基酸（FAA）的影响。HPP 增加了脂质过氧化指标。组成影响了这两个指标，中等或高肌肉间脂肪（IMF）含量的火腿以及低或中等盐含量或低盐低脂比的火腿中水平更高。HPP 使 AP 活性降低了 50%以上。组成也影响了 AP 活性，低 a、高 IMF 含量、低盐含量或低盐低脂比的火腿中水平较低。在冷藏储存结束时，HPP 仅影响 Arg 和 Tyr 水平。许多单个 FAA 在低 a、中或高 IMF 含量、低盐或中盐含量或低盐低脂比的火腿中达到了更高的水平。
