Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging

被引：17

作者：

Ramirez, Rosario ^{[1
]}

Contador, Rebeca ^{[1
]}

Ortiz, Alberto ^{[1
]}

Garcia-Torres, Susana ^{[1
]}

Montana Lopez-Parra, Maria ^{[1
]}

Tejerina, David ^{[1
]}

机构：

[1] Junta Extremadura, Ctr Sci & Technol Res Extremadura CICYTEX La Orde, Meat Qual Area, Badajoz 06187, Spain

来源：

FOODS | 2021年 / 10卷 / 04期

关键词：

pre-packaged sliced Iberian dry-cured ham; commercial categories; pig breed; Montanera; shelf life; sensory evaluation; X DUROC GENOTYPE; OXIDATIVE STABILITY; LIPID OXIDATION; FATTY-ACIDS; CHEMICAL-COMPOSITION; SENSORY PROPERTIES; ALPHA-TOCOPHEROL; OLEIC-ACID; QUALITY; COLOR;

D O I：

10.3390/foods10040730

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian x Duroc crossed (50%) pigs reared outdoors in Montanera system; and White, Iberian x Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being Black and Red presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.

引用

页数：19