Processing of dry-cured ham in a reduced-oxygen atmosphere: effects on physicochemical and microbiological parameters and mite growth.
The effects of a reduced-oxygen atmosphere (ROA) ([O(2)]<4.5%) during part or the whole of dry-cured ham processing on microbiological and physico-chemical parameters and mite growth were investigated in two independent experiments. In Experiment 1, six hams were processed in ROA and six in air for 275 days; in Experiment 2, where lower RH was used, six hams were processed in ROA for 289 days, six for 214 days in air+75 days in ROA, and six in air for 289 days. Microbiological analyses during the process and physicochemical analyses in final products were carried out. The use of ROA during the whole process increased the L* colour parameter in the subcutaneous fat and proteolysis index and decreased b* in the external part of the subcutaneous fat and cholesterol oxide concentration. The use of ROA combined with low RH retarded microbial growth and prevented mite growth.
Sánchez-Molinero
F
F
IRTA, Finca Camps i Armet s/n, E-17121 Monells (Girona), Spain.
García-Regueiro
J A
JA
Arnau
J
J
D000818:Animals; D002784:Cholesterol / Q000378:metabolism; D015169:Colony Count, Microbial; D003116:Color; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006813:Humidity; D006868:Hydrolysis; D008460:Meat / Q000382:microbiology / Q000469:parasitology*; D008925:Mites / Q000254:growth & development*; D009124:Muscle Proteins / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry / Q000382:microbiology; D010084:Oxidation-Reduction; D010100:Oxygen; D050151:Subcutaneous Fat; D013552:Swine
D009124:Muscle Proteins; D002784:Cholesterol; D010100:Oxygen