K. Karłowski (1), B. Windyga (1), M. Fonberg-Broczek (1,3), H. Œcieżyńska (1), A.Grochowska (1), K. Górecka (1), J. Mroczek (2), D. Grochalska (2), A. Barabasz (2), J. Arabas (3), J. Szczepek (3), S. Porowski (3)
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(1) National Institute of Hygiene,
Chocimska 24, 00-791 Warsaw, Poland
e-mail: [email protected]
(2) Department of Meat Technology, Warsaw Agricultural University
Grochowska 272, 03-842 Warsaw, Poland
e-mail: [email protected]
(3) High Pressure Research Center, Polish Academy of Sciences,
Sokołowska 29/37, 01-142 Warsaw, Poland,
e-mail: equipment @unipress.waw.pl
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Ultra high hydrostatic pressure ( UHP ) technique allows longer storage period of food products with preservation of favorable organoleptic characteristics and consumer safety. The effect of applying this technique depends on pressure level, time of exposure temperature, acidity and type of food product.
In the present study influence of different levels of pressure and time of UHP treatment on prolongation of storage period was investigated for two types of ham products. One type of ham was produced using traditional recipe and the other one - according to modified technology with added water-binding substances ( polyphosphates and soya proteins). Samples of ham in the presentation of standard 200g pieces were vacuum packed in polylayer polyetylen bags. On the day following production date samples of ham were exposed to UHP treatment , using various combinations of pressure level (300-600 MPa) and time of exposure (10-60 min.).
Comparative quality assessment of ham samples was carried out before treatment, right of high pressure treatment, as well as after 4, 6 and 8 weeks storage in the temperature of 4-6oC. The assessment comprised: microbiological investigation, physico-chemical measurements: content of water, proteins, fat, chlorides, nitrites, total pigments content as well instrumental colour values L*, a*, b* and sensorial evaluation of taste colour and flavour.
Neither S.aureus nor Salmonella sp. were detected in any of the investigated samples. There were no sporeforming aerobic nor anarerobic bacteria detected in any 0,1 g sample of ham.
It was stated, that 300 MPa and 400 MPa pressure applied for 10 minuts was insufficient for prolonging potencial ham storage period. Pressure of 500 MPA, applied for 10 minute was sufficient for decrease of all microbiological parameters such as: total bacterial count, psychrophylic bacteria, acidophyllic bacteria and enterococci in both types of ham samples, stored in refrigarator conditions for 4 weeks.
Pressure of 600 MPa during 10 minutes reduced all of the investigated parameters by 105 - 106fold. Applying of this pressure prolonged storage period of traditionally produced ham to 6 weeks.
Physico-chemical characteristics of ham measured directly after high pressure treatment and after
4 and 6 weeks of storage did not change when compared to the initial samples.

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