Dry-cured Iberian ham slices were stored under vacuum and under two different atmospheres (N(2)=70% N(2)+30% CO(2); Ar=70% Ar+30% CO(2)) and exposed to lightness or darkness. Physico-chemical, sensory and microbial analysis was carried out throughout 60 days storage. Vacuum samples showed the highest a*-value compared to N(2) and Ar after 30 (P<0.05) and 60 days (P<0.05). The influence of illumination during storage was evident after 60 days of storage, L* and a*-values being lower (P<0.01) in hams exposed to light than those kept in darkness, which can be ascribed to the lower nitrosylmioglobin content in samples exposed to light after 60 days (P=0.001). Ham slices stored in darkness showed the lowest TBARS values (P<0.05) and hexanal content (P<0.05) after 60 days. Slices of ham packed in vacuum showed lower TBARS values than N(2) and Ar batches (P=0.001), these samples being perceived as more rancid (P<0.05). The rest of the sensory attributes were not generally affected by gas mixture or illumination (P>0.05).
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.meatsci.2011.07.007 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry and Non-Destructive Sampling.
Foods
December 2024
Departamento de Química Analítica, Instituto de Química para la Energía y el Medio Ambiente, Anexo Marie Curie, Universidad de Córdoba, 14071 Córdoba, Spain.
The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography-ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage.
View Article and Find Full Text PDFEffect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham.
Foods
May 2024
Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain.
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated.
View Article and Find Full Text PDFAssessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins.
Foods
January 2024
Universidad de Extremadura, Complejo Universitario Santa Ana, 06200 Almendralejo, Spain.
Our study aimed to assess the impact of active packaging with pomegranate peel extract (0.06 mg gallic acid eq./cm) and/or high-pressure treatment (600 MPa, 7 min) on the instrumental color, lipid, and protein oxidation of Iberian dry loins formulated with reduced nitrate/nitrite levels (0, 37.
View Article and Find Full Text PDFHigh-pressure processing applied to sliced dry-cured Iberian loin: Effect of category, company, and storage temperature.
Food Sci Nutr
September 2023
Technological Agri-Food Institute (INTAEX)/La Orden, Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain.
The main purpose of this study was to evaluate the effect of high-pressure processing (HPP) and storage temperature on the microbial counts, the instrumental color, and the oxidation stability of sliced dry-cured Iberian loin from two categories and two leading companies. 600 MPa for 8 min was sufficient to decrease all the microbial counts without affecting the color and the oxidation status, the effect being modulated by the loin category and company, whose effect on those variables was marked. However, the subsequent 90-day storage softened the initial effect of HPP on microorganisms and allowed a significant effect of HPP to develop on color and oxidation.
View Article and Find Full Text PDFAnalysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages () Made with Textured Seed Oils.
Foods
August 2023
Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternatives to animal fat in processed meats. This study focuses on replacing animal fat in dry-cured sausages () with textured chia, poppy, melon, and pumpkin oils.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!