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

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 × Duroc crossed (50%) pigs reared outdoors in Montanera system; and White, Iberian ×...

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Autores principales: Ramírez, Rosario, Contador, Rebeca, Ortiz, Alberto, García-Torres, Susana, López-Parra, María Montaña, Tejerina, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065589/
https://www.ncbi.nlm.nih.gov/pubmed/33808212
http://dx.doi.org/10.3390/foods10040730
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author Ramírez, Rosario
Contador, Rebeca
Ortiz, Alberto
García-Torres, Susana
López-Parra, María Montaña
Tejerina, David
author_facet Ramírez, Rosario
Contador, Rebeca
Ortiz, Alberto
García-Torres, Susana
López-Parra, María Montaña
Tejerina, David
author_sort Ramírez, Rosario
collection PubMed
description 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 × Duroc crossed (50%) pigs reared outdoors in Montanera system; and White, Iberian × 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.
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spelling pubmed-80655892021-04-25 Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging Ramírez, Rosario Contador, Rebeca Ortiz, Alberto García-Torres, Susana López-Parra, María Montaña Tejerina, David Foods Article 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 × Duroc crossed (50%) pigs reared outdoors in Montanera system; and White, Iberian × 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. MDPI 2021-03-30 /pmc/articles/PMC8065589/ /pubmed/33808212 http://dx.doi.org/10.3390/foods10040730 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ramírez, Rosario
Contador, Rebeca
Ortiz, Alberto
García-Torres, Susana
López-Parra, María Montaña
Tejerina, David
Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging
title Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging
title_full Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging
title_fullStr Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging
title_full_unstemmed Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging
title_short Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging
title_sort effect of breed purity and rearing systems on the stability of sliced iberian dry-cured ham stored in modified atmosphere and vacuum packaging
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065589/
https://www.ncbi.nlm.nih.gov/pubmed/33808212
http://dx.doi.org/10.3390/foods10040730
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