Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract

Miroslav Kročko,Viera Ducková,Margita Čanigová,Marek Bobko,Ondřej Bučko

doi:10.5219/365

Miroslav Kročko, Viera Ducková + Show 3 more

Open Access

https://doi.org/10.5219/365

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Abstract

The effect of 0.06% propolis ethanol extract on the sensory quality, colour and oxidative stability of cured cooked ham was evaluated. Half of the experimentally processed hams treated with 0.06% ethanolic extract of propolis with ascorbic acid (EEP), only with ascorbic acid (AA) and control samples (C) were sliced and vacuum packaged. Samples were kept at 4 °C 21 days (sliced) respectively 20, 50 and 100 days (unsliced). The results revealed that all samples were characterized without any significant colour discrepancies. In general, the thiobarbituric acid value (mg malondialdehyde/kg) increased gradually in all samples examined, with a significantly lower (P <0.05) level for treated samples than for controls. The significantly lowest (P <0.05) sensory parameters in comparison to unsliced hams were observed in sliced hams packaged in vacuum. Sliced hams with EEP were characterized with significantly lowest (P <0.05) intensity of characteristic aroma. Undesirable taste was detected in control sliced hams after storage period. Significantly (P <0.05) more desirable taste of sliced hams was observed in those with only ascorbic acid in comparison with EEP. In our study was demonstrated that 0.06% ethanol extract of propolis positive affected oxidation stability and not negative affected others technological (pH, colour) and sensory characteristics of poultry meat product - cured cooked ham.

Highlights

High consumption of poultry meat leads to concern that the products marketed should be safe, have a low spoilage rate and show the right composition, packaging, colour, taste and appearance (Rio et al, 2007)
All samples were characterized without any significant colour discrepancies
It was found that propolis in combination with ascorbic acid not significantly improve intensity of red colour in sliced hams after 21 days of storage

Summary

Introduction

High consumption of poultry meat leads to concern that the products marketed should be safe, have a low spoilage rate and show the right composition, packaging, colour, taste and appearance (Rio et al, 2007). The sensory, colour and antioxidant stability of sliced and unsliced hams packaged in vacuum were determined after 21 days (sliced) resp. In both groups (sliced and unsliced) were not detected significant differences of pH value between experimental and control hams, so propolis had no negative effect to cooked ham acidity. It was found that propolis in combination with ascorbic acid not significantly improve intensity of red colour in sliced hams after 21 days of storage.

Results

Conclusion