Effect of packaging methods on quality characteristics of fermented dry-cured hams during cold storage at 4 °C

Abstract

This study was conducted to investigate the effect of packaging methods on the physico-chemical properties of fermented dry-cured hams used biceps femoris muscles during cold storage at 4 °C. The three packaging methods examined were aerobic, vacuum, and MAP (CO2/N2 = 30%/70%) methods, and analysis was carried out every 4 weeks for a total of 12 weeks. The values for pH, moisture, redness, and tenderness were higher for vacuum packaging than for aerobic packaging and MAP methods, whereas the value of salt content was higher for the MAP method than for vacuum packaging during storage of 12 weeks. The vacuum packaging and MAP showed significantly lower TBARS compared to aerobic packaging from 0 to 8 weeks (p < 0.05). The VBN value of MAP was the lowest among the packaging methods, and the TMC and lactobacillus values of vacuum packaging were lower than those of aerobic packaging and MAP during cold storage (p < 0.05). In the sensory evaluation, the scores in color, flavor, tenderness, juiciness, and overall acceptability were higher for vacuum packaging compared to the aerobic packaging and MAP during cold storage. In summary, when fermented dry-cured hams are packed, vacuum packaging is a more effective method for the extension of shelf life than the MAP method containing 70% carbon dioxide and 30% nitrogen gases.