Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham.
Dry-cured Iberian ham slices were stored under vacuum and under four different modified atmospheres (60/40=60%N(2)+40%CO(2); 70/30=70%N(2)+30%CO(2); 80/20=80%N(2)+20%CO(2); argon=70%argon+30%CO(2)) at 4+/-1 degrees C during 120 days. Gas composition, moisture content, pH, colour, pigment content, and lipid stability were measured, as well as sensory and microbial analysis were carried out throughout storage. A loss of intensity of red colour (a(*)-values) was observed during storage in ham slices (P<0.05). Consistently, MbFe(II)NO content also decreased throughout storage (P>0.05). Slices of ham packed in 40%CO(2) (60/40) and 30%CO(2) (70/30) showed lower a(*)-values than the rest of the batches after 60 days (P<0.05), though differences were not evident after 120 days (P>0.05). TBARs values showed an upward trend during the storage of packaged slices (P<0.05). Vacuum-packed slices showed the lowest TBARs values and those packed with 40%CO(2), the highest. Sensory attributes did not vary significantly (P>0.05) throughout storage under refrigeration and packed either in vacuum or in modified atmospheres. No safety problems were detected in relation to the microbial quality in any case.
Parra
V
V
Ciencia y Tecnología de los Alimentos Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. Cáceres s/n, 06071 Badajoz, Spain.
Viguera
J
J
Sánchez
J
J
Peinado
J
J
Espárrago
F
F
Gutierrez
J I
JI
Andrés
A I
AI
D000818:Animals; D001272:Atmosphere; D003080:Cold Temperature; D003116:Color; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat; D013552:Swine; D013997:Time Factors; D014867:Water
D014867:Water