Oxidative Stability, Vitamin B_(12) and Sensory Characteristic Changes of Pre-sliced,MAP Dry Cured Ham: Effect of Storage Conditions and Ham Ageing Time

摘要

This work was focused on studying the evolution of oxidative stability, vitamin B12, instrumental color and sensory characteristics of pre-sliced dry-cured ham in different storage conditions (combined effects of temperature and light expositions). A major aim of the study was to provide for quality indices able to describe the evolution of pre-sliced dry cured ham characteristics.Modified atmosphere packages (MAP) of 18- and 24-months old dry-cured Parma hams were stored in three different conditions (AFNOR International Food Standard, 2004) with combined effects of storage temperature and dark/light expositions. Gas composition, instrumental colour, moisture content, pH, aw, vitamin B_(12), oxidative stability parameters as well as sensory analysis were carried out at five progressive steps during the storage time (1,15, 25, 50, 65 days). Gas composition, moisture content, pH and aw didn't show significant changes (P>0.05) as well as instrumental colour parameters. A weak but not significant increase of TBARS values was observed. Peroxide number showed an upward trend with significant changes after 50 days (P<0.05) as well as colorimetric b~* index measured on outer fat layer.Vitamin Bn was not affected by storage condition but a remarkable variability (CV%) was observed in less aged hams. As to sensory descriptors, several changes occurred during storage.Storage conditions and ham ageing time affect oxidative stability, instrumental colour parameters and sensory traits of pre-sliced MAP dry cured ham. Selected sensory, chemical and instrumental parameters have been showed to be effective indicators of quality changes in pre-sliced dry-cured ham.