Effect of an active packaging with rice bran extract and high-pressure processing on the preservation of sliced dry-cured ham from Iberian pigs

Abstract

The effect of an active package (AP) based on rice bran extract (RBE) with antioxidant and antimicrobial activity was studied in combination with high hydrostatic pressure (HPP) aiming to preserve sliced vacuum packaged Iberian dry-cured ham. For that matter. four different assays were carried on: AP, HPP, AP + HPP and a control group with any treatment. The packages were treated by HPP at 600 MPa for 7 min in order to increase the microbiological safety of the dry-cured product. Microbiological and quality changes after processing and during storage at two temperature conditions (4 and 20 °C) were evaluated for long times of storage: 90 days (4 and 20 °C) and 180 days (4 °C). The active packaging based in RBE and HPP were effective against some microorganisms (mesophilic aerobic and moulds and yeast) when the samples were stored at refrigeration. Active packaging reduced lipid oxidation development in long storage times (180 days) from 2.1 mg MDA kg-1 in control to 1.7 and 1.8 mg MDA kg−1 in RBE and RBE + HPP, respectively In any case, the treatments carried out do not decrease the sensory quality of the sliced dry-cured Iberian ham, which highlights their potential application in the industry.