Effect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry-cured ham

被引：21

作者：

Fernandez, Manuela ^{[1
]}

Hospital, Xavier F. ^{[1
]}

Cabellos, Carmen ^{[1
]}

Hierro, Eva ^{[1
]}

机构：

[1] Univ Complutense Madrid, Vet Fac, Food Technol Dept, Madrid 28040, Spain

来源：

FOOD CHEMISTRY | 2020年 / 316卷

关键词：

Serrano ham; Iberian ham; Ready-to-eat; Peroxide value; Sensory analysis; Volatile profile; Listeria; SHELF-LIFE EXTENSION; IBERIAN PIGS; MONOCYTOGENES; MEAT; STABILITY; INNOCUA; IMPACT; MUSCLE; ACIDS;

D O I：

10.1016/j.foodchem.2020.126294

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The efficacy of pulsed light (PL) for the surface decontamination of ready-to-eat dry-cured ham was studied in two Spanish varieties, Serrano and Iberian. Listeria innocua was inoculated on the surface of ham slices that were vacuum-packaged and flashed with 2.1, 4.2 and 8.4 J/cm(2). Survivors were enumerated immediately after treatment. Peroxide values, sensory analysis and volatile profile were investigated during storage at 4 and 20 degrees C. Inactivation of Listeria was higher in Iberian (ca. 2 log cfu/cm(2)) than in Serrano ham (ca. 1 log cfu/cm(2)) with 8.4 J/cm(2). PL did not increase the peroxide values above the usual levels reported in dry-cured ham, and no rancid notes were observed in the sensory analysis. PL-treated samples showed an increase in the concentration of some volatile compounds, such as methional, dimethyl disulfide and 1-octen-3-one, which imparted slight sulfur and metallic notes, although they disappeared during storage.

引用

页数：10

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