Marketing issues of small-sized meagre can be overcome with the development of fish hams. This study aimed to test high pressure processing (HPP) to promote gelation of meagre hams, as an alternative to the heat processing. It was also aimed to reduce microbial transglutaminase (MTGase) from the formulation of HPP hams.

Meagre hams were subjected to HPP varying different pressure parameters. The water holding capacity (WHC) and folding properties of hams were not affected by HPP, compared with heat processed hams. Whiteness was lower in HPP hams, and values increased with pressure level. The best results were obtained at 350 and 500 MPa at 30 °C, which also enhanced the textural properties of hams.

Meagre hams prepared with different contents of MTGase (0–5.0 g/kg) were subjected to HPP. This enzyme did not affect the WHC and the folding properties of hams within each condition tested. HPP hams can be prepared with lower levels of MTGase (2.5 g/kg), without compromising the textural properties of hams.

The results showed that it is possible to produce meagre hams with good textural properties and to reduce the MTGase content using HPP, validating the use of this technology as an alternative to the heat-induced gelation.

鱼火腿的发展可以克服小规模市场营销问题。这项研究旨在测试高压处理（HPP）以促进微薄火腿的凝胶化，以替代热处理。它还旨在减少HPP火腿配方中的微生物转谷氨酰胺酶（MTGase）。

对微薄的火腿进行不同压力参数的HPP处理。与热处理火腿相比，火腿的持水量（WHC）和折叠特性不受HPP的影响。HPP火腿的白度较低，并且值随压力水平而增加。在30°C下在350和500 MPa下获得最佳结果，这也增强了火腿的质地。

用不同含量的MTGase（0–5.0 g / kg）制备的微薄火腿接受HPP处理。在每种测试条件下，该酶均不影响WHC和火腿的折叠特性。HPP火腿可以用较低水平的MTGase（2.5 g / kg）制备，而不会影响火腿的质地。

结果表明，可以生产具有良好质地特性的微薄火腿，并使用HPP降低MTGase含量，从而验证了该技术作为热诱导胶凝的替代方法的使用。