title: Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham.
abstract: The effect of high pressure processing at 400 MPa and 900 MPa on the oxidative stability of sliced and vacuum packaged commercial dry-cured ham was determined by analyzing the antioxidant enzyme activities, TBARS levels (thiobarbituric acid reactive substances), vitamin E content and physicochemical characteristics during refrigerated storage for 50 days in different light conditions. In dry-cured ham pressurized at 400 MPa color changes and sensory analyses were also assessed. The high pressure process at 900 MPa produced a decrease in superoxide dismutase (SOD) and glutathione peroxidase (GSHPx) activities and increased vitamin E content. In contrast, pressurization at 400 MPa, increased SOD activity, and showed no effect on vitamin E content and GSHPx activity. In general the physicochemical parameters determined (fat, moisture and collagen) were unaffected by pressurization. Treatment at 400 MPa increased the instrumental color measurement of lightness (L* values, CIELAB). This level of pressure also modified the hardness, chewiness, saltiness and color intensity. These changes of the sensory attributes in dry-cured ham were significant, but small.
authors.affiliation: IRTA-Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain.
authors.forename: Maria
authors.initials: M
authors.lastname: Clariana
authors.forename: Luis
authors.initials: L
authors.lastname: Guerrero
authors.forename: Carmen
authors.initials: C
authors.lastname: Sárraga
authors.forename: José A
authors.initials: JA
authors.lastname: Garcia-Regueiro
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D016166:Free Radical Scavengers / Q000378:metabolism; D005979:Glutathione Peroxidase / Q000378:metabolism; D008461:Meat Products; D018384:Oxidative Stress; D011312:Pressure; D013482:Superoxide Dismutase / Q000378:metabolism; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis / Q000378:metabolism; D014618:Vacuum; D014810:Vitamin E / Q000032:analysis
chemical_list: D016166:Free Radical Scavengers; D017392:Thiobarbituric Acid Reactive Substances; D014810:Vitamin E; D005979:Glutathione Peroxidase; D013482:Superoxide Dismutase