Document Detail

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
MedLine Citation:
PMID:  22100713     Owner:  NLM     Status:  Publisher    
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.
Kathrine Holmgaard Bak; Gunilla Lindahl; Anders H Karlsson; Elsa Lloret; Gabriele Ferrini; Jacint Arnau; Vibeke Orlien
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-10-31
Journal Detail:
Title:  Meat science     Volume:  -     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2011 Oct 
Date Detail:
Created Date:  2011-11-21     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.
Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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