Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham.
The effect of high hydrostatic pressure (HHP) (600MPa) and intramuscular fat content (IMF) on colour parameters and oxidative stability of lipids and proteins in sliced vacuum-packaged Iberian dry-cured ham during refrigerated storage (120 days at 2°C) was investigated. Several studies have investigated the influence of HHP on lipid oxidation of meat products. However, its effects on protein carbonylation, as also the influence of IMF content on this carbonylation are poorly understood. HHP treatment had a significant effect on lean lightness after 0 and 120 days of storage while IMF content increased lightness and yellowness over time. Regarding oxidative stability, the effect of HHP treatment depended on IMF content samples with a high IMF having greater lipid instability while samples with a low IMF underwent more protein carbonylation.
Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Extremadura, 10003 Cáceres, Spain.
Verónica
V
Fuentes
Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Extremadura, 10003 Cáceres, Spain.
Mariana
M
Utrera
Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Extremadura, 10003 Cáceres, Spain.
Mario
M
Estévez
Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Extremadura, 10003 Cáceres, Spain.
Jesús
J
Ventanas
Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Extremadura, 10003 Cáceres, Spain. Electronic address: sanvenca@unex.es.
Sonia
S
Ventanas
D000273:Adipose Tissue; D000818:Animals; D003116:Color; D004032:Diet; D004044:Dietary Proteins / Q000378:metabolism*; D005511:Food Handling / Q000379:methods; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods; D006801:Humans; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D011312:Pressure; D050050:Protein Carbonylation; D013552:Swine; D014618:Vacuum
D004044:Dietary Proteins
AAS; GGS; High pressure; IMF; Lipid oxidation; Sliced dry-cured ham