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

TY - JOUR

T1 - 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

AU - Bak, Kathrine Holmgaard

AU - Lindahl, Gunilla Karin

AU - Karlsson, Anders H

AU - Lloret, Elsa

AU - Gou, Pere

AU - Arnau, Jacint

AU - Orlien, Vibeke

PY - 2013/10

Y1 - 2013/10

N2 - Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600MPa, 13°C, 5min), raw meat pH24 (low, normal, high), salt content (15, 30g/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, 12h light, 12h 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.

AB - Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600MPa, 13°C, 5min), raw meat pH24 (low, normal, high), salt content (15, 30g/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, 12h light, 12h 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.

U2 - 10.1016/j.meatsci.2013.05.004

DO - 10.1016/j.meatsci.2013.05.004

M3 - Journal article

C2 - 23747640

SN - 0309-1740

VL - 95

SP - 433

EP - 443

JO - Meat Science

JF - Meat Science

IS - 2

ER -