Quality parameters and shelf-life of smoked Dalmatian dry-cured ham packed in bio-based and plastic bilayer pouches
| Autor: | Kata Galić, Ivna Poljanec, Helga Medić, Nives Marušić Radovčić, Mia Kurek |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Bilayer
04 agricultural and veterinary sciences Horticulture Vacuum packing Polyethylene Shelf life 040401 food science Lactic acid 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology 0302 clinical medicine chemistry Insect Science Modified atmosphere 030221 ophthalmology & optometry TBARS Food science Dry-cured ham Shelf-life MAP and Vacuum Packaging materials Quality Vacuum Sensory evaluation Agronomy and Crop Science Dry cured Food Science |
| Popis: | 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 significantly 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|