The effect of an active packaging (AP) based on olive leaf extract and/or high pressure processing (HPP) was evaluated for the preservation of sliced Iberian dry-cured shoulders during storage. Shoulders came from Iberian pigs (100%) reared outdoors in the Dehesa and fed with acorns and pasture. Dry-cured shoulders were sliced and vacuum packaged in an active packaging with olive leaf extract. HPP at 600 MPa for 7 min was applied to packages and microbiological, color, oxidative and sensory changes were evaluated during 150 days of refrigerated storage. High reductions of microbial counts were found after HPP and the subsequent storage. Instrumental color parameters of dry-cured shoulder were similar in control and AP and/or HPP, and values were stable during storage. Neither AP and/nor HPP modified lipid oxidation values; and during refrigerated storage similar increases of TBA-RS were found in all treatments. Protein oxidation did not show significant differences among treatments, however, protein oxidation was not modified during storage. Most sensory parameters (appearance, taste, flavor and texture) did not show significant differences due to AP and/or HPP. Therefore, AP with olive leaf extract was not effective to preserve sliced dry-cured shoulder alone or combined with HPP. HPP was effective to decrease microbial counts, also, oxidative, color and sensory parameters were not affected after processing and after 150 days of refrigerated storage. Likely oxidative characteristics of shoulders from pigs reared outdoors would be partly responsible of the high stability of this product during processing and storage.

Industrial relevance

The demand of sliced dry-cured Iberian ham has importantly increased in the last years. During the slicing and packaging, the shelf-life and the safety of the hamcan be reduced. Industrial sector demands new methods to prolong the shelf-life and maintain the original quality of sliced ham during storage. The utilization of an active packaging with antioxidant and antimicrobial properties could increase the shelf-life of this product. Hydrostatic high pressure processing is a non-thermal food processing technology which allows the inactivation of pathogens. The combined effect of both methods (processing and packaging) could improve the antimicrobial effect while preserve the quality after processing to enhance the shelf-life of the product.

中文翻译：

---

使用橄榄叶提取物和高压工艺进行的主动包装，用于保存切成薄片的伊比利亚猪的干腌肩膀

评估了基于橄榄叶提取物的活性包装（AP）和/或高压加工（HPP）的效果，以在储存过程中保存切片的伊比利亚干固化肩膀。肩膀来自伊比利亚猪（100％），它们在德赫萨（Dehesa）的户外饲养，并喂以橡子和牧场。将干腌的肩膀切成薄片，并用橄榄叶提取物真空包装在有效包装中。将HPP在600 MPa下持续7分钟应用于包装，并在冷藏储存150天期间评估了微生物，颜色，氧化和感官的变化。HPP和随后的储存后，发现微生物数量大幅减少。在对照和AP和/或HPP中，干固化肩部的仪器颜色参数相似，并且在存储过程中值稳定。AP和/或HPP均未改变脂质氧化值；在冷藏过程中，在所有处理中TBA-RS的含量均出现了类似的增加。蛋白质氧化在处理之间没有显示出显着差异，但是，蛋白质氧化在储存过程中没有被修饰。由于AP和/或HPP，大多数感官参数（外观，味道，风味和质地）均未显示明显差异。因此，含橄榄叶提取物的AP不能单独或与HPP一起保留切片的干固化肩膀。HPP可有效减少微生物数量，并且在加工后以及冷藏150天后，氧化，颜色和感官参数均不受影响。在室外饲养的猪的肩膀可能具有氧化特性，这可能是该产品在加工和储存期间的高稳定性的部分原因。

行业相关性

近年来，切成薄片的干腌伊比利亚火腿的需求已大大增加。在切片和包装过程中，火腿的保质期和安全性都会降低。工业界需要新的方法来延长保质期并在存储过程中保持切片火腿的原始质量。使用具有抗氧化和抗微生物特性的活性包装可以延长该产品的保质期。静水高压处理是一种非热食品处理技术，可以使病原体失活。两种方法（加工和包装）的综合效果可以提高抗菌效果，同时保留加工后的质量，从而延长产品的保质期。