Physicochemical and sensory properties of irradiated dry-cured ham

Jin, Sang-Keun; Kim, Chul-Wook; Chung, Ki-Hwa; Jo, Kwang-Keun; Jeong, Jin-Yeon; Hur, In-Chul; Jung, Eun‐Young; Joo, Seon-Tea; Yang, Han-Sul

doi:10.1016/j.radphyschem.2011.09.017

Cited by 11 publications

(11 citation statements)

References 30 publications

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“…Generally, irradiation forwarded lipid oxidation of meat during storage only under the aerobic conditions (Ahn et al, 1998; Ahn and Nam, 2004; Davis et al, 2004; Jo and Ahn, 2000b). Irradiation did not increase lipid oxidation up to 4 d. This findings are accordant with the previous study (Li et al, 2017) reporting irradiation would not induce immediate TBARS surge at the beginning of pork aging of 3 d. Irradiation cannot increase lipid oxidation in dry-cured shoulder hams and low-dose irradiation is efficient for falling lipid oxidation (Jin et al, 2012). Mattison et al (1986) also reported low dose irradiation on pork loin had no effect on TBARS values.…”

Section: Resultssupporting

confidence: 89%

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Yim

Ali

et al. 2019

Food Sci Anim Resour

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The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature (2°C, 10°C, or 25°C) during 8 d. On 4 d of aging at 25°C, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at 25°C was lower than those aged at 2°C. Irradiated samples at 2°C had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at 10°C and 25°C for 8 d scored significantly higher TBARS values. With an increased aging period, a* and b* in irradiated samples at 2°C slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at 2°C when aged for 4 and 8 d, while the lowest contents were observed at 25°C. Aging in irradiated pork for 8 d at 2°C resulted in optimal condition with improved meat quality and minimal microbiologically negative defect.

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Section: Resultssupporting

confidence: 89%

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Yim

Ali

et al. 2019

Food Sci Anim Resour

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“…The water activity of dry-cured hams made from crossbreeds ranged from 0.84% to 0.85% in this study. Similar values were found for dry-cured hams by Jin et al (2012) . Lorenzo et al (2008) suggested that the water activity values of dry-cured meat products decreased progressively and significantly throughout the whole manufacturing process.…”

Section: Resultssupporting

confidence: 86%

“… Lorenzo et al (2008) suggested that the water activity values of dry-cured meat products decreased progressively and significantly throughout the whole manufacturing process. The water activity is useful to describe the equilibrium state of dry-cured ham, and hams must have a stable water activity value to avoid changes in quality during storage ( Jin et al, 2012 ). Many researchers have indicated that the production of lactic acid in tissue leads to a reduction in pH of meat, which leads to a reduced amount of water ( Lorenzo et al, 2008 ).…”

Section: Resultsmentioning

confidence: 99%

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Quality Characteristics of Dry-cured Ham Made fromTwo Different Three-way Crossbred Pigs

Yim

Hong

Chung

2015

Asian Australas. J. Anim. Sci

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This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: Yorkshire×Landrace×Duroc (YLD) and Yorkshire×Berkshire×Duroc (YBD). Animals were slaughtered at a live weight of 110 to 120 kg and cooled at 0°C for 24 h in a chilling room, the ham portion of the carcasses were cut and processed by dry-curing for physico-chemical analyses. While the moisture and crude protein contents of dry-cured ham were higher in YLD than in YBD, crude fat and ash content were higher in YBD (p<0.05). The salt contents of ham from YBD were higher than those from YLD (p<0.05). YBD ham samples showed a higher L* and b* values than those from YLD, while YBD ham showed lower a* value (p<0.05). Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of YLD hams were lower than those of YBD samples (p<0.05). Hardness, gumminess, chewiness, and shear force values of YBD ham were higher than those of YLD sample (p<0.05). Saltiness was significantly higher in YBD ham than in YLD samples (p<0.05). YLD ham displayed a superior quality than YBD. Considering the meat quality parameters of two-way crossbred ham, YLD hams could be more suitable for the production of dry-cured products.

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“…In Spain, there are professional “ham cutters” because the precision of slicing influences greater or lesser acceptance by consumers. The change in lifestyle that has been underway for a few years means that ham cutting cannot be performed by the consumers themselves and that ready-to-eat slices of cured ham are sold in vacuum packages [ 5 ]. This implies the addition of a new phase in the entire industrial process for obtaining the food product.…”

Section: Introductionmentioning

confidence: 99%

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

Gómez-Sáez¹,

Moratalla-López

Lorenzo

et al. 2021

Molecules

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At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile compounds responsible for their characteristic aroma. The aim of this study is to propose, develop, and validate a new method that uses headspace-stir bar sorptive extraction-gas chromatography/mass spectrometry (HS-SBSE-GC/MS) to determine the saffron aroma in cured ham flavored with this spice. Results showed that safranal was the main volatile compound that could be identified and quantified in cured ham flavored with saffron. This analytical method was adequate in terms of linearity, selectivity, sensitivity, and accuracy. To our knowledge, this is the first time that an HS-SBSE-GC/MS method for determining the saffron aroma of flavored cured ham has been developed and validated, and it is of interest to agri-food industries.

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Physicochemical and sensory properties of irradiated dry-cured ham

Cited by 11 publications

References 30 publications

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Quality Characteristics of Dry-cured Ham Made fromTwo Different Three-way Crossbred Pigs

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

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