FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 245-249.doi: 10.7506/spkx1002-6630-200902056

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Effects of Different Packaging Atmosphere Conditions and Natural Antioxidants on Lipid Oxidation of Dry-cured Ham Cuts

LIAO Chan1,2，ZHANG Jian-hao1,2,*，WANG Chao1,2，WANG Yong-li1,2，JIN Guo-feng1,2   

  1. ( 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nangjing
    210095, China ；2. Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University,
    Nanjing 210095, China)
  • Received:2007-12-29 Revised:2008-05-04 Online:2009-01-15 Published:2010-12-29
  • Contact: ZHANG Jian-hao1,2 E-mail:nau_zjh@yahoo.com

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Abstract:

The orthogonal test was design to study the effect of different packaging atmosphere conditions and natural antioxidants on lipid oxidation of dry-cured ham cuts. The result was shown that POV of vacuum-packed hams is significantly ower than that of modified atmosphere packed hams (p＜0.01). Combination of rosemary with vitamin E (VE) shows the best effect of restraining lipid oxidation (p＜0.01). The antioxidants containing tea polyphenols have good effect of keeping a* value of ham muscle highly (p＜0.05). Acid value (AV) is positively correlated with temperature. AV, POV and TBARs values rise and a* value drops continually during storage (p＜0.01). POV of all treatments exceeds the national value limit (0.25 g/100 g) after 3 months. The result of optimizing orthogonal test is as following: dry-cured ham cuts sprayed with 0.05% romemary extract and 0.05% VE, packaging with vacuum system, stored at 5 ℃for 2 months. It is well consistent with the result of sensory evaluation.

Key words: dry-cured ham, packaging, natural antioxidants, lipid oxidation

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