Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale

Abstract

Dry-cured ham cuts and slices were stored at 4 ± 2 °C for 8 months under vacuum and modified atmosphere (20% CO 2 + 80% N 2), respectively. Instrumental colour and texture, pH, non-protein nitrogen, total volatile basic nitrogen, acidity, lipid oxidation, sensory profile and consumer acceptability and purchase satisfaction were measured throughout storage. The overall quality of vacuum-packaged dry-cured ham cuts showed limited changes. Significant changes of sensory attributes involved only loss of flavour. The overall acceptability assessed by both trained and consumer panels did not decrease significantly throughout storage and the willingness to purchase remained above 50%. Conversely, modified-atmosphere-packaged ham slices had intense and extensive changes affecting sensory quality, particularly in visual appearance, flavour loss, off-flavour formation, saltiness and rancidity. Some of these changes were related to oxidation caused by low pH due to the presence of carbon dioxide in the protective atmosphere. Acceptability was significantly lower from the 4th month of storage and willingness to purchase fell below 50% at the same time.