Abstract
This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).
Highlights
Spain ranks second in the European Union as regards pork production (4530,480–24,075,087 t) [1]
This meat product is available under four official labels: “Jamón Serrano Traditional Specialty Guaranteed (TSG)”, “Jamón de Trévelez Protected Geographical Indication (PGI)”, “Jamón de Serón Protected Geographical Indication” and “Jamón de Teruel Protected Designation of Origin (PDO)”
Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1carboxaldehyde), which results from the hydrolysis of picrocrocin [24], is credited with specific bioactive effects, such as satiety-inducing, antidepressant, and neuroprotective effects [19,25] and protective effects on ischemia-induced PC12 cell injury through inhibition of oxidative stress and apoptosis [26]; safranal may be used in future research on the treatment of schizophrenia [27]
Summary
Spain ranks second in the European Union as regards pork production (4530,480–24,075,087 t) [1]. Dry-cured ham is a meat product highly appreciated by consumers because of its sensory characteristics made with pig hind limbs processed under traditional practices [4] that include salting, washing, draining, drying, and curing. This meat product is available under four official labels: “Jamón Serrano Traditional Specialty Guaranteed (TSG)”, “Jamón de Trévelez Protected Geographical Indication (PGI)”, “Jamón de Serón Protected Geographical Indication” and “Jamón de Teruel Protected Designation of Origin (PDO)”. Unlike other Spanish meat products [13,14], which are manufactured with the most popular spices (white and black pepper, garlic, and paprika), dry-cured ham is typically seasoned only with salt. Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1carboxaldehyde), which results from the hydrolysis of picrocrocin [24], is credited with specific bioactive effects, such as satiety-inducing, antidepressant, and neuroprotective effects [19,25] and protective effects on ischemia-induced PC12 cell injury through inhibition of oxidative stress and apoptosis [26]; safranal may be used in future research on the treatment of schizophrenia [27]
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