Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams. (July 2020)

• Record Type: Journal Article
• Authors: Bou, Ricard; Llauger, Mar; Arnau, Jacint; Olmos, Alejandro; Fulladosa, Elena
• Is Part Of: Food research international. Volume 133(2020)
• Publication Date: 2020-07
• Subjects: Porphyrin content -- Clean label -- Color development -- Ham processing -- Salt reduction; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109156
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Hams with high post mortem pH resulted in low Zn-protoporphyrin (ZnPP) content. Reduced salting time did not affect ZnPP and heme contents in dry-cured hams. Porphyrin content correlated with lipolytic and proteolytic processes. Instrumental redness was unaffected by the ZnPP content. Abstract: There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed to examine the effect of pH at 24 h post mortem (pHSM24h ≤ 5.4; 5.4 > pHSM24h < 5.9; pHSM24h ≥ 5.9) and salting time (standard vs reduced) on zinc-protoporphyrin content, heme content and other physicochemical parameters of Serrano dry-cured hams manufactured without the addition of curing agents. Results showed that in those hams with higher post mortem pH heme content was increased whereas ZnPP content and proteolysis index were decreased. Reduced salting time decreased salt content whereas ZnPP and heme contents remained unaffected. Lower post mortem pH and reduced salting time led to a higher content in various free fatty acids which, in turn, were found to correlate positively with ZnPP formation. However, the observed changes in heme and ZnPP contents had no effect on the instrumental color of the final product.