Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham

The effect of reuterin, lactoperoxidase system (LPS) and lactoferrin (LF) combined with high hydrostatic pressure (HHP) on the characteristics of sliced cooked ham during 35days at 4 and 10°C were investigated. Reuterin and LPS inhibited the growth of total microorganisms during 35days at 4 and 10°C, whereas a regrowth at 10°C was observed when HHP was applied. Combined treatments kept total viable counts below 1.5logcfu/g after 35days at 10°C. Regarding the effect of treatments on colour of cooked ham, LPS alone or in combination with HHP slightly affected L*, a* and b* values, but these changes tended to attenuate during storage. Likely, slight differences were registered in shear strength values among control and treated cooked ham. The accumulation of volatile compounds was reduced in cooked ham treated with LPS and LF in combination with HHP, even under abuse temperature conditions (10°C).