KŘEPELKOVÁ V., SOVJÁK R.
Abstract
The aim of this experimental work was to study the effect of pressure and time in fermented meat products of Czech origin inoculated with Listeria innocua.
Physico-chemical characteristics (pH and aw) were measured before pressure treatment. Dry-cured fermented ham - pršut neck and striploin were inoculated with
Listeria innocua (strain 4030 CCM) at a level of approximately 106 cfu.g-1. Vacuum packaged samples were treated by combination of pressure (400, 450, 500, 600 MPa)
and time (1.5; 3; 6; 10 and 20 min). Organoleptic evaluation was performed before and after high pressure treatment. High pressure had a bactericidal
effect on L. innocua: reduction higher than 5 log units was observed at a pressure of 600 MPa and time 20 min without organoleptic changes.
These results have shown that high pressure treatment can enhance the microbiological quality of dry cured fermented ham.
Key words:
Listeria; high pressure treatment; fermented meat product; organoleptic evaluation; pršut.