Quality parameters and shelf-life of smoked Dalmatian dry-cured ham packed in bio-based and plastic bilayer pouches (CROSBI ID 298526)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Kurek, Mia ; Poljanec, Ivna ; Marušić Radovčić, Nives ; Galić, Kata ; Medić, Helga
engleski
Quality parameters and shelf-life of smoked Dalmatian dry-cured ham packed in bio-based and plastic bilayer pouches
Traditional Dalmatian dry-cured ham (prosciutto) was packaged under modified atmosphere, MAP (30%CO2/ 70%N2) and vacuum, in commercial polyamide/polyethylene (PA/PE) and biodegradable poly(lactic acid) (PLA) material. Samples were stored at 4 ◦C for 180 days and the effect of packaging materials and methods on various quality parameters was studied. The least changes were observed for PA/PE for both packaging methods. The pH, moisture content, colour parameters, TBARS and DNPH values of dry-cured ham packed in PLA were signifi-cantly affected already after 1 month in MAP and after 3 months in vacuum packaging. Similar changes in the above parameters were also observed in the control sample (packed in air-PA/PE) while vacuum-PA/PE and MAP-PA/PE showed significantly better results. The instrumental analyses agreed with the sensory panel results where appearance, taste, texture and overall acceptability of PLA samples decreased significantly already after 2 months of storage. For both, MAP-PA/PE and vacuum-PA/PE samples, the shelf-life was estimated to be 5 months.
Dry-cured ham ; Shelf-life ; MAP and Vacuum ; Packaging materials ; Quality ; Vacuum ; Sensory evaluation
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Podaci o izdanju
94
2021.
101889
9
objavljeno
0022-474X
1879-1212
10.1016/j.jspr.2021.101889