Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes

Abstract

High-pressure processing is a post-processing preservation method commonly used on meat products. However, it can affect the structural properties and the physico-chemical properties of the meat. The aim of this study was to compare the physical properties, lipid and protein oxidation of control and treated (500 MPa, 20 °C, 5 min) cooked ham during subsequent storage (21 days at 4 °C). High pressure processing induced increase of hardness and syneresis after 7 days of storage. The redness (a*) was slightly affected by the high pressure treatment but not the lightness (L*) and the yellowness (b*). However, the fluctuation of color was not clearly visible. Evaluation of primary (conjugated dienes) and secondary (malondialdehyde MDA and thiobarbituric reactive substances TBA-RS) lipid oxidation products showed that pressure increases oxidation of lipids. Whereas, high pressure processing had no immediate effect on MDA and TBA-RS content, higher amount compared to control were observed during the refrigerated storage. This lipid oxidation could be due to the release of prooxidant iron from hemoproteins after the high pressure treatment. Finally, the determination of free and accessible thiols showed that the high pressure treatment leads to a protein oxidation.

The use of dietary chromium associated with vitamins and minerals (synthetic and natural source) to improve some quality aspects of broiler thigh meat reared under heat stress condition

“…The spectrophotometric measurement of the pink-coloured reaction product of MDA with 2-thiobarbituric acid (TBA) is the most commonly used method for lipid peroxidation quantification. Nowadays, the lack of specificity of MDA spectrophotometric determination is the subject of debates being accepted that other substances present in food matrices can form a pink colour complex with TBA, the result obtained being overestimated (Rakotondramavo et al 2019).…”

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

“…The meat treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery, and oxidized flavors [ 25 ], which will have an impact on the consumer and market behavior of the product. There is no immediate effect of HPP on the oxidative stress of meat [ 26 ]. Meat processed at higher pressures for longer period is tougher than the meat processed at a lesser pressure for lesser time [ 27 ].…”

“…HPP at 450 MPa and 600 MPa did not significantly change the properties of seared beefsteaks in term of pH, water activity, moisture content, and expressible moisture [ 27 ]. However, enhanced water holding capacity was observed in rabbit muscles when subjected to HPP [ 26 ].…”

Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins

“…According to Guyon et al [51], irreversible modifications induced by HHP are produced at 500 MPa. Consequently, thiol oxidation involves the formation of disulfide bridges and the formation of compounds with irreversible bonds, resulting from protein rearrangement and modification of amino acid chains [50] and HHP-induced protein denaturation [53]. Additionally, thiol groups are highly susceptible to oxidation and are known to function as radical scavengers, protecting proteins and valuable amino acids against oxidative damage [54].…”