Effect of pressure and holding time on colour,protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage |
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| Authors: | Ramón Cava Luís Ladero Santiago González Atanasio Carrasco M Rosario Ramírez |
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| Affiliation: | 1. Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;2. Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;1. Department of Food Hygiene and Technology, University of Cordoba, Campus Rabanales, Edif. Darwin, anexo, Cordoba 14071, Spain;2. Department of Graphic Engineering and Geomatics, University of Cordoba, Campus Rabanales, Edif. Mendel, Córdoba 14071, Spain;1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calle 47 y 116, CP 1900 La Plata, Argentina;2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina;3. Instituto Tecnología de Alimentos (ITA), Centro de Investigación de Agroindustria (CIA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC77, B1708WAB Morón, Argentina;1. Departamento de Bromatología y Tecnología de los Alimentos, Campus de Excelencia Internacional Agroalimentario CeiA3, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain;2. Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, Msida MSD 2080, Malta |
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| Abstract: | The effect of high pressure (HP) treatments (200 MPa 15 min, 200 MPa 30 min, 300 MPa 15 min, 300 MPa 30 min) on colour, lipid and protein oxidation in sliced vacuum-packed dry-cured Iberian ham and loin during refrigerated storage (90 days, + 4 °C) was evaluated. Pressure level and holding time increased the extent of lipid oxidation in both products. Dry-cured ham showed a higher susceptibility to lipid oxidation than dry-cured loin since HP treatment increased TBA-RS values in dry-cured ham samples while HP treatment decreased TBA-RS values in dry-cured loin samples. However, HP treatment did not affect protein oxidation in both meat products. On the other hand, HP treatment affected instrumental colour since non-pressurized dry-cured meat products showed higher redness than pressurized ones. Regarding changes under storage, after 90 days of refrigerated storage lipid and protein oxidation increased while redness decreased in both HP treated and non-treated dry-cured meat products. Changes induced by HP were only noticeable after HP treatment, as storage reduced the initial differences between HP treated and non-treated samples. Therefore, the lack of differences in long stored dry-cured ham and loin HP treated and non-treated indicates that the application of HP (200–300 MPa/15–30 min) could not affect the quality of dry-cured meat products.Industrial relevanceDry-cured meat products are the meat-based products with the highest sensory quality in Spain and have a high projection in exterior markets. High pressure processing is effective in controlling pathogen and spoilage microorganisms in meat and meat products although it can promote color and oxidation changes that modify sensory characteristics. The study aimed the evaluation of pressure and holding time on color changes and protein and lipid oxidation at vacuum packed slices of Iberian dry-cured ham and loin during subsequent extended chilled storage. High pressure treatment of dry-cured Iberian ham and loin induce changes after treatment although initial differences are not maintained along refrigerated storage. |
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