title: Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems.
abstract: Dry-cured Iberian ham slices were stored under vacuum and under two different atmospheres (N(2)=70% N(2)+30% CO(2); Ar=70% Ar+30% CO(2)) and exposed to lightness or darkness. Physico-chemical, sensory and microbial analysis was carried out throughout 60 days storage. Vacuum samples showed the highest a*-value compared to N(2) and Ar after 30 (P<0.05) and 60 days (P<0.05). The influence of illumination during storage was evident after 60 days of storage, L* and a*-values being lower (P<0.01) in hams exposed to light than those kept in darkness, which can be ascribed to the lower nitrosylmioglobin content in samples exposed to light after 60 days (P=0.001). Ham slices stored in darkness showed the lowest TBARS values (P<0.05) and hexanal content (P<0.05) after 60 days. Slices of ham packed in vacuum showed lower TBARS values than N(2) and Ar batches (P=0.001), these samples being perceived as more rancid (P<0.05). The rest of the sensory attributes were not generally affected by gas mixture or illumination (P>0.05).
authors.affiliation: Ciencia y Tecnología de los Alimentos Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. Cáceres s/n 06071 Badajoz, Spain.
authors.forename: V
authors.initials: V
authors.lastname: Parra
authors.forename: J
authors.initials: J
authors.lastname: Viguera
authors.forename: J
authors.initials: J
authors.lastname: Sánchez
authors.forename: J
authors.initials: J
authors.lastname: Peinado
authors.forename: F
authors.initials: F
authors.lastname: Espárrago
authors.forename: J I
authors.initials: JI
authors.lastname: Gutierrez
authors.forename: A I
authors.initials: AI
authors.lastname: Andrés
mesh_terms: D000818:Animals; D005504:Food Analysis; D018857:Food Packaging / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008027:Light; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D010100:Oxygen; D013552:Swine; D014618:Vacuum; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D010100:Oxygen