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

Kathrine Holmgaard Bak; Gunilla Karin Lindahl; Anders H Karlsson; Elsa Lloret; Gabriele Ferrini; Jacint Arnau; Vibeke Orlien

doi:10.1016/j.meatsci.2011.10.015

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

Kathrine Holmgaard Bak, Gunilla Karin Lindahl, Anders H Karlsson, Elsa Lloret, Gabriele Ferrini, Jacint Arnau, Vibeke Orlien

26 Citations (Scopus)

Abstract

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.

Original language	English
Journal	Meat Science
Volume	90
Issue number	3
Pages (from-to)	690-696
Number of pages	7
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2011.10.015
Publication status	Published - Mar 2012

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@article{d567bea202a044dab380b9c6a8ff55f1,

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

abstract = "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{\textregistered} 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.",

author = "Bak, {Kathrine Holmgaard} and Lindahl, {Gunilla Karin} and Karlsson, {Anders H} and Elsa Lloret and Gabriele Ferrini and Jacint Arnau and Vibeke Orlien",

year = "2012",

month = mar,

doi = "10.1016/j.meatsci.2011.10.015",

language = "English",

volume = "90",

pages = "690--696",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

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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 -

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

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