title: Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
abstract: The effect of HHP treatment (600 MPa) on the oxidative stability of lipids and proteins of vacuum-packaged Iberian dry-cured ham and the impact on the sensory characteristics of the product was investigated. In order to assess how different commercial presentations are affected by HHP treatment, three different presentations of vacuum-packaged Iberian dry-cured ham were considered, namely, (i) intact format (IF) corresponding to non-sliced vacuum-packaged dry-cured ham, (ii) conventional-sliced format (CSF) corresponding to dry-cured ham slices placed stretched out in the package and (iii) alternative-sliced format (ASF) corresponding to dry-cured ham slices piled up horizontally. The oxidation of dry-cured ham lipids and proteins was enhanced by HHP-treatment with the presentation being highly influential on these oxidative reactions. Pre-slicing dry-cured ham results in a more susceptible product to oxidative reactions during pressurisation and subsequent refrigerated storage. Possible mechanisms, by which HHP-induced oxidative reactions would affect particular sensory traits in vacuum-packaged Iberian dry-cured ham such as colour, texture and flavour attributes, are discussed.
authors.affiliation: Department of Animal Production and Food Science, University of Extremadura, 10071 Cáceres, Spain.
authors.forename: Verónica
authors.initials: V
authors.lastname: Fuentes
authors.forename: Jesús
authors.initials: J
authors.lastname: Ventanas
authors.forename: David
authors.initials: D
authors.lastname: Morcuende
authors.forename: Mario
authors.initials: M
authors.lastname: Estévez
authors.forename: Sonia
authors.initials: S
authors.lastname: Ventanas
mesh_terms: D000818:Animals; D004041:Dietary Fats / Q000378:metabolism; D004044:Dietary Proteins / Q000378:metabolism; D005511:Food Handling / Q000379:methods; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D006801:Humans; D006874:Hydrostatic Pressure; D050356:Lipid Metabolism; D008460:Meat / Q000592:standards*; D009124:Muscle Proteins / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000378:metabolism; D010084:Oxidation-Reduction; D050050:Protein Carbonylation; D013552:Swine; D014618:Vacuum
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D009124:Muscle Proteins