title: High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
abstract: Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600MPa, 13°C, 5min), raw meat pH(24) (low, normal, high), salt content (15, 30g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried using the Quick-Dry-Slice® process. Meat color (CIE 1976 L*a*b*) and reflectance spectra were measured before and after HP treatment. HP significantly increased L*, decreased a*, and decreased b* for restructured ham dried to 20% weight loss, regardless of salt content and pH(24). L* and a* were best preserved in high pH/high salt restructured ham. HP had no effect on the color of restructured ham dried to 50% weight loss. HP had no effect on the shape of reflectance curves, indicating that the pigment responsible for minced cured restructured ham color did not change due to HP.
authors.affiliation: Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. khb@life.ku.dk
authors.forename: Kathrine Holmgaard
authors.initials: KH
authors.lastname: Bak
authors.forename: Gunilla
authors.initials: G
authors.lastname: Lindahl
authors.forename: Anders H
authors.initials: AH
authors.lastname: Karlsson
authors.forename: Elsa
authors.initials: E
authors.lastname: Lloret
authors.forename: Gabriele
authors.initials: G
authors.lastname: Ferrini
authors.forename: Jacint
authors.initials: J
authors.lastname: Arnau
authors.forename: Vibeke
authors.initials: V
authors.lastname: Orlien
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D003890:Desiccation; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008461:Meat Products; D018482:Muscle, Skeletal / Q000737:chemistry; D009211:Myoglobin / Q000032:analysis / Q000378:metabolism; D011312:Pressure; D012965:Sodium Chloride / Q000032:analysis* / Q000378:metabolism; D013552:Swine; D013649:Taste
chemical_list: D009211:Myoglobin; D012965:Sodium Chloride