Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level

Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

“…Initial oxidation values seem to be critical in terms of the effect of pressurization on colour and TBA-RS and further changes during refrigerated storage and could explain the different behaviour of dry-cured ham and loin. This dissimilar response of dry-cured Iberian hams and loins towards lipid oxidation and colour changes induced by the technological treatment has been previously reported by Cava et al (2005) and Carrasco et al (2005) in irradiated at 5 and 10 kGy. In both studies, a similar behaviour was found for irradiated samples, being changes induced by irradiation greater in dry-cured hams than in dry-cured loins.…”

“…use of paprika and garlic in dry-cured loin manufacturing (Aguirrezábal, Mateo, Domínguez, & Zumalacárregui, 2000;Gómez, Alvarez-Orti, & Pardo, 2000) and/or iv. initial oxidation level (Carrasco, Tárrega, Ramírez, Mingoarranz, & Cava, 2005;Cava, Tárrega, Ramirez, Mingoarranz, & Carrasco, 2005) could play an important role on the discolouration and oxidative stability of lipids mediated by pressure treatment and/or storage. Initial oxidation values seem to be critical in terms of the effect of pressurization on colour and TBA-RS and further changes during refrigerated storage and could explain the different behaviour of dry-cured ham and loin.…”

Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage

“…Hexanal content was assessed according to Carrasco et al (2005). A Solid Phase Micro Extraction, SPME (Supelco Co., Bellefonte, PA) fibre (10 mm length) coated with DVB/Carboxen/PDMS (50/30 µm thickness) was used for the determination of hexanal content of the samples.…”

“…However, irradiation can induce the development of off-odours at high doses for certain products. Previous studies (Carrasco, Tárrega, Ramírez, Mingoarranz, & Cava, 2005) in dry-cured loin showed that irradiation increased hexanal content, the main lipid oxidation derived aroma volatile compound which level could increase during storage and as a consequence reduce consumer's acceptability of these products.…”

“…Although irradiation could have great importance for meat industry, only there are a few studies about the impact of irradiation on the quality of dry-cured meat products Cava, Tárrega, Ramírez, Mingoarranz, & Carrasco, 2005) whereas no information about quality changes of irradiated dry-cured meat products under storage is available. However, nowadays it is important for industry to offer drycured meat products microbiologically safe and with longer shelf-life, which could favour the commercialization of these products.…”