title: Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham.
abstract: The colour and lipid oxidative stability of sliced cooked ham stored at 4 °C were studied in relation to dark storage duration, lighting and packaging conditions. Colour stability was monitored by instrumental colour measurement (CIE L*a*b* colour space) whereas lipid stability was measured by the determination of the 2-thiobarbituric acid reactive substances (TBARS). A significantly higher discoloration observed in products wrapped in foil and kept in light than products wrapped in foil and kept in dark. Colour loss was estimated by loss of redness (a*), a*/b*, nitrosomyoglobin, chroma (C); or increase of lightness (L*), MetMb, hue angle (H°). Colour loss was more dependent upon photochemical process than dark storage duration and packaging types. Lipid oxidation was not significantly affected by light exposure. However lipid oxidation was significantly affected by dark storage duration as noticed from better lipid stability of products stored for short duration in dark. Better colour stability was observed on products packed in MAP with less residual oxygen.
authors.affiliation: Laboratory of Animal Products Processing and Quality (LAPPQ), School of Chemical and Food Engineering, Engineering Faculty, Bahirdar University, P.O. Box: 26, Bahirdar, Ethiopia.
authors.forename: Demewez Moges
authors.initials: DM
authors.lastname: Haile
authors.affiliation: Laboratory for Animal Nutrition and Product Quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Smet
authors.affiliation: Laboratory for Animal Nutrition and Product Quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
authors.forename: Erik
authors.initials: E
authors.lastname: Claeys
authors.affiliation: Laboratory for Animal Nutrition and Product Quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
authors.forename: Els
authors.initials: E
authors.lastname: Vossen
keywords: CIE L*a*b*; Colour oxidation; Dark storage duration; Ham; Light; Lipid oxidation; TBARS