High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl |
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Authors: | Bak Kathrine Holmgaard Lindahl Gunilla Karlsson Anders H Lloret Elsa Ferrini Gabriele Arnau Jacint Orlien Vibeke |
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Affiliation: | a Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmarkb Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, SE-750 07 Uppsala, Swedenc IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain |
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Abstract: | Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600 MPa, 13 °C, 5 min), raw meat pH24 (low, normal, high), salt content (15, 30 g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH24 in Semimembranosus, mixed with additives, frozen, sliced, and dried using the Quick-Dry-Slice® process. Meat color (CIE 1976 L*a*b*) and reflectance spectra were measured before and after HP treatment. HP significantly increased L*, decreased a*, and decreased b* for restructured ham dried to 20% weight loss, regardless of salt content and pH24. L* and a* were best preserved in high pH/high salt restructured ham. HP had no effect on the color of restructured ham dried to 50% weight loss. HP had no effect on the shape of reflectance curves, indicating that the pigment responsible for minced cured restructured ham color did not change due to HP. |
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Keywords: | High pressure Meat color Myoglobin Quick-Dry-Slice Minced cured restructured ham |
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