Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham.

The effect of high pressure processing at 400 MPa and 900 MPa on the oxidative stability of sliced and vacuum packaged commercial dry-cured ham was determined by analyzing the antioxidant enzyme activities, TBARS levels (thiobarbituric acid reactive substances), vitamin E content and physicochemical characteristics during refrigerated storage for 50 days in different light conditions. In dry-cured ham pressurized at 400 MPa color changes and sensory analyses were also assessed. The high pressure process at 900 MPa produced a decrease in superoxide dismutase (SOD) and glutathione peroxidase (GSHPx) activities and increased vitamin E content.

Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham.

The effect of high pressure (at 600 and 900MPa) on the levels of purines and pyrimidines was evaluated in dry-cured and cooked ham. Pressurization of dry-cured ham did not modify purines and pyrimidines contents. On the contrary, treatment at 600 MPa and 900MPa caused a decrease in guanosine and an increase in adenosine respectively.

Effect of high pressure processing on cholesterol oxidation products in vacuum packaged sliced dry-cured ham.

The effect of high pressure processing (at 600 and 900 MPa) on cholesterol oxidation products has been studied in vacuum packaged sliced dry-cured ham. Pressurisation of dry-cured ham at 600 MPa did not show changes in the contents of cholesterol oxidation products. However, the effect of pressurisation at 900 MPa produced a significant increase in the contents of 7α-hydroxycholesterol, 7β-hydroxycholesterol, β-epoxycholesterol, α-epoxycholesterol, 25-hydroxycholesterol and 7-ketocholesterol.

Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection.

A method based on hydrophilic interaction liquid chromatography (HILIC) and diode array detection (DAD) was developed to quantify thiamine (vitamin B1) concentration in Spanish dry-cured sausages ("chorizo," "fuet," and "salchichón"). Samples were extracted with diluted acid (HCl 0.1M) followed by an enzymatic hydrolysis to release vitamin B1 vitamers from food matrix.

Analysis of seven purines and pyrimidines in pork meat products by ultra high performance liquid chromatography-tandem mass spectrometry.

An ultra high performance liquid chromatography-tandem mass spectrometry method (UPLC-MS/MS) is proposed for the simultaneous quantification of inosine, adenosine, guanosine, uridine, hypoxanthine, xanthine and uric acid in pork meat, dry-cured and cooked ham. Samples were added with (15)N(2)-xanthine (internal standard) and extracted with boiling water for 30 min. Supernatants were washed with hexane, added with formic acid 10% in water, methanol:acetone (1:1, v/v), evaporated to dryness under N(2), and finally re-dissolved in water prior to injection.