Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage

Abstract

The effect of high hydrostatic pressure (HHP) on reduced ingoing amounts of both nitrate and nitrite (150, 75, 37.5, and 0 mg/kg of each curing salt) dry-cured loins during the refrigerated storage was studied. Changes in instrumental color, nitrosylmyoglobin (NOMb) and Zinc protoporphyrin (ZnPP) contents, and lipid and protein oxidation were analyzed. The reduction of ingoing amounts of nitrate/nitrite in loins decreased the redness (CIE a*) and NOMb content in the dry-cured products while increased the ZnPP content and the lipid oxidation measured as TBA-RS. In contrast, the diminution of ingoing curing agents up to 37.5 mg/kg NO3−/NO2− did not significantly affect color, lipid, and protein oxidation over refrigerated storage. In comparison to control samples, HHP increased lightness (CIE L*) and the extent of lipid oxidation, meanwhile reduced protein carbonyl and thiol contents over storage. Neither NOMb nor ZnPP contents were affected by HHP treatment over storage time. Therefore, the reduction of ingoing amounts up to 37.5 ppm NOx together with a pressurization treatment at 600 MPa 7 min controlled lipid and protein oxidation.