Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

Abstract

This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).

Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer

“…Nevertheless, the addition of rosemary in our study caused significant differences in the groups seasoned with the highest concentrations (R1 and R2) of rosemary. This contrasts with the results caused by the addition of other spices like saffron, as shown by the results of [14].…”

“…As no previous studies have investigated the use of rosemary for seasoning dry-cured ham, its addition in cured ham could only be compared with the study of [14], who noticed a decrease in pH with time during the same storage period in sliced ham seasoned with saffron. Authors, such as [44], used rosemary in dry ewe sausages and pointed out a significant increase of pH during drying process.…”

“…It can be judged by the eye [56] and is considered the major indicator of product quality [57] being part of the sensorial acceptance of dry-cured ham [58]. Nevertheless, colour is influenced by lots of factors such as breed, pH, temperature, packaging or lightning [59] and even the addition of spices [14], other ingredients and additives [60,61].…”

“…Dry-cured ham is traditionally seasoned with salt and other additives such as preservatives and antioxidants [14] in accordance with Regulation (EC) No 1129/2011 of the European Parliament and of The Council of 11 November 2011 to establish a list of food additives in the Union. Nevertheless, due to the critical view of meat products developed by consumers [15], the demand for new healthier meat products has increased [16,17].…”

Food Innovation as a Means of Developing Healthier and More Sustainable Foods

“…Gómez-Saéz et al [ 14 ] evaluated the effect of three concentrations of saffron on vacuum-packed dry-cured ham. In this study, the authors evaluated several factors, including pH, color, sensorial quality and the safranal content of ham, at 0, 7, 14, 28, and 60 days of storage.…”