| Effects of high pressure application (400 and 900MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham. | |
| | |
MedLine Citation:
|
PMID: 21856090 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
The effect of high pressure processing at 400MPa and 900MPa 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 50days in different light conditions. In dry-cured ham pressurized at 400MPa color changes and sensory analyses were also assessed. The high pressure process at 900MPa produced a decrease in superoxide dismutase (SOD) and glutathione peroxidase (GSHPx) activities and increased vitamin E content. In contrast, pressurization at 400MPa, 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 400MPa 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:
|
Maria Clariana; Luis Guerrero; Carmen Sárraga; José A Garcia-Regueiro |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2011-7-28 |
Journal Detail:
|
Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2011 Jul |
Date Detail:
|
Created Date: 2011-8-22 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
|
Copyright © 2011 Elsevier Ltd. All rights reserved. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Identification of chemical markers for the sensory shelf-life of saveloy.
Next Document: Determination of Vitamin B(12) in meat products by RP-HPLC after enrichment and purification on an i...