+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage



Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage



Food Microbiology 80: 62-69



The effect of high pressure processing (HPP) on the microbiota of ripened Iberian ham of different water activity, salt concentration and intramuscular fat content was investigated before and after a 5-month refrigeration period. At the beginning of the refrigeration period, the only significant effects of chemical composition were those of water activity on psychrotrophs and Micrococcaceae in untreated hams, and of the salt-in-lean ratio on lactic acid bacteria in HPP-treated hams. At the end of the refrigeration period, the only significant effect was that of intramuscular fat content on moulds and yeasts in HPP-treated samples. All microbial groups were significantly affected by HPP, with reductions ranging from 1.7 to 2.0 log cycles after treatment. A significant recovery of all microbial groups took place in HPP-treated hams during the refrigeration period, with increases ranging from 0.5 to 1.1 log cycles. In spite of this recovery, microbial levels in HPP-treated hams remained significantly lower than in untreated hams. Staphylococcus accounted for 93.4% of Iberian ham bacterial isolates, with S. equorum as the most abundant species. Representatives of the Tetragenococcus, Carnobacterium and Streptomyces genera, not previously reported in dry-cured ham, were also isolated. Most of the yeast isolates (75.0%) were identified as Debaryomyces hansenii.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 066446685

Download citation: RISBibTeXText

PMID: 30704597

DOI: 10.1016/j.fm.2019.01.002


Related references

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage. Meat Science 122: 101-108, 2017

Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. Innovative Food Science & Emerging Technologies 10(1): 0-81, 2009

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham. Meat Science 111: 130-138, 2016

Effects of high pressure application 4 and 9 MPa and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham. 2011

Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham. Meat Science 90(2): 323-329, 2012

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham. Meat Science 131: 40-47, 2017

Effect of high pressure processing on the quality of squid during refrigerated storage. Food Chemistry9: 2, 471-476, 2010

Comparison of the quality attributes of coconut waters by high-pressure processing and high-temperature short time during the refrigerated storage. Food Science and Nutrition 7(4): 1512-1519, 2019

High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere. European Food Research and Technology 222(5/6): 486-491, 2006

Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage. Journal of Food Protection 61(6): 735-737, 1998

Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage. Journal of Food Protection 61(6): 735-737, 1998

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage. Food Chemistry 192: 328-335, 2016

Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage. Food Chemistry 124(3): 749-758, 2011

Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage. Food Science and Technology International 20(8): 605-615, 2015

Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage. Food Chemistry 90(4): 541-548, 2005