The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying,pH, and NaCl |
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Authors: | Kathrine Holmgaard Bak Gunilla Lindahl Anders H. Karlsson Elsa Lloret Pere Gou Jacint Arnau Vibeke Orlien |
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Affiliation: | 1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;2. Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, SE-750 07 Uppsala, Sweden;3. IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain |
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Abstract: | Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13 °C, 5 min), raw meat pH24 (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%–0.30%). Raw hams were selected by pH24 in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice® (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N2, 20% CO2, and residual O2 in one of three intervals: < 0.1%, 0.1%–0.2%, or 0.2%–0.3%, and retail storage conditions: chill storage, 12 h light, 12 h darkness. HP improved the stability of the redness of 20% QDS hams, while the stabilizing effect on 50% QDS hams was smaller, concluding that water has the dominating role. Raw meat pH24, salt content, and residual oxygen level had varying effects on the stability of the red color. |
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Keywords: | High pressure Color stability Residual oxygen Myoglobin Quick-Dry-Slice Minced cured restructured ham |
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