High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

TY - JOUR

T1 - High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

AU - Bak, Kathrine Holmgaard

AU - Lindahl, Gunilla Karin

AU - Karlsson, Anders H

AU - Lloret, Elsa

AU - Ferrini, Gabriele

AU - Arnau, Jacint

AU - Orlien, Vibeke

PY - 2012/3

Y1 - 2012/3

N2 - Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600MPa, 13°C, 5min), raw meat pH 24 (low, normal, high), salt content (15, 30g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH 24 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 pH 24. 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.

AB - Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600MPa, 13°C, 5min), raw meat pH 24 (low, normal, high), salt content (15, 30g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH 24 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 pH 24. 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.

U2 - 10.1016/j.meatsci.2011.10.015

DO - 10.1016/j.meatsci.2011.10.015

M3 - Journal article

C2 - 22100713

SN - 0309-1740

VL - 90

SP - 690

EP - 696

JO - Meat Science

JF - Meat Science

IS - 3

ER -