"High pressure produced a reduction in the activity of aminopeptidases and dipeptidylpeptidases. The untreated samples showed an increase in free amino acid content during vacuum storage, while the pressurised samples showed no significant increases -- probably due to the reduction in aminopeptidase activity. The oxidative stability of the pressurised dry-cured loins was not affected as observed by the absence of differences in TBARS values and in the abundance of volatile compounds from the lipid oxidation. However, the pressurised treatment produced a reduction of several flavor compounds, particularly those derived from Maillard reactions, although they are regenerated during vacuum storage," wrote M. Campus and colleagues.
The researchers concluded, "In summary, high pressure treatment after the ripening of dry-cured loin affects its quality, but the differences can be minimized by vacuum storage."
Campus and colleagues published their study in Meat Science ("Effect of high pressure treatment on color, microbial and chemical characteristics of dry cured loin." Meat Science, 2008;80(4):1174-1181).
For additional information, contact M. Flores, CSIC, Institute Agroquim & Tecnol Alimentos, Apartado 73, Valencia 46100, Spain.
From the December 22, 2008, Prepared Foods e-Flash