Abstract
The colour and lipid oxidative stability of sliced cooked ham stored at 4 °C were studied in relation to dark storage duration, lighting and packaging conditions. Colour stability was monitored by instrumental colour measurement (CIE L*a*b* colour space) whereas lipid stability was measured by the determination of the 2-thiobarbituric acid reactive substances (TBARS). A significantly higher discoloration observed in products wrapped in foil and kept in light than products wrapped in foil and kept in dark. Colour loss was estimated by loss of redness (a*), a*/b*, nitrosomyoglobin, chroma (C); or increase of lightness (L*), MetMb, hue angle (H°). Colour loss was more dependent upon photochemical process than dark storage duration and packaging types. Lipid oxidation was not significantly affected by light exposure. However lipid oxidation was significantly affected by dark storage duration as noticed from better lipid stability of products stored for short duration in dark. Better colour stability was observed on products packed in MAP with less residual oxygen.
Similar content being viewed by others
Explore related subjects
Find the latest articles, discoveries, and news in related topics.References
Abril M, Campo MM, Önenç A, Sañudo C, Alberti P, Negueruela AI (2000) Beef colour evolution as a function of ultimate pH. Meat Sci 58:69–78
Akamittath JG, Brekke CJ, Schanus EG (1990) Lipid oxidation and colour stability in restructured meat systems during frozen storage. J Food Sci 55:1513–1517
Baley D, Vulkova T, Dragoev S, Zlatanov M, Bahtchevanska S (2005) A comparative study on the effect of some antioxidants on the lipid and pigment oxidation in dry fermented sausages. Int J Food Sci Technol 40:977–983
Barbut S (2001) Effect of illumination sources on the appearance of fresh meat cuts. Meat Sci 59:187–191
Brewer MS, Ikins WG, Harbers CAZ (1992) TBA values, sensory characteristics, and volatile in ground pork during long term frozen storage: effect of packaging. J Food Sci 57:558–561
Caraballo J, Cavestany M, Jiménez-Colmenero F (1991) Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperatures. Meat Sci 30:235–244
Daly MP, Acton JC (2003) Effects of dark storage time and W-Filtered fluorescent lighting during display on colour stability of high-oxygen modified atmosphere packaged ground beef. J muscle foods 15:1–22
Estévez M, Morcuende DD, Cava R (2003) Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage. Meat Sci 65:1139–1146
Estévez M, Ventanas S, Cava R (2005) Physicochemical properties and oxidative stability of liver pâté as affected by fat content. Food Chem 92:449–457
Gokalp HY, Ockerman HW, Plimpton RF, Harper WJ (1983) Fatty acids of neutral and Phospholipids, rancidity scores and TBA values as influenced by packaging and storage. J Food Sci 48:829–834
Gonzalez MJ, Gray JI, Schemmel RA, Welsch CW (1992) Lipid peroxidation products are elevated in fish oil diets even in the presence of added antioxidants. J Nutr 122:2190–2195
Gray JI, Gomaa EA, Buckley DJ (1996) Oxidative quality and shelf life of meats. Meat Sci 43:S111–S123
Gutensperger B, Escher FE (1994) Oxidative changes of heat sterilized meat in trays. J Food Sci 59:689–692
Hunt MC, Acton JC, Benedict RC, Calkins CR, Cornforth DP, Jeremiah LE, Olson DG, Salm CP, Savell JW, Shivas SD (1991) Guidelines for meat colour evaluation. In: Proceedings 44th Reciprocal Meat Conference, 9–12 June 1991
Igene JO, Pearson AM (1979) Role of phospholipids and triglycerides in warmed-over flavour development in meat model systems. J Food Sci 44:1285–1290
Igene JO, Yamauchi K, Pearson AM, Gray JI, Aust SD (1985) Evaluation of 2-thiobarbituric acid reactive substances (TBARS) in relation to warmed-over flavor WOF) development in cooked chicken. J Agric Food Chem 33:364–367
Insausti K, Beriain MJ, Purroy A, Alberti P, Lizaso L, Hernandez B (1999) Colour stability of beef from different native cattle breeds stored under vacuum and modified atmosphere. Meat Sci 53:241–249
Krzywicki K (1979) Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of meat. Meat Sci 3:1–10
Leon K, Mery D, Pedreschi F, Leon J (2006) Colour measurement in L*a*b* units from digital images. Food Res Int 39:1084–1091
Mancini RA, Hunt MC (2005) Current research in meat colour. Meat Sci 71:100–121
Møller JKS, Weber CJ, Bertelsen B (1999) Factors affecting discoloration of cured meat products packaged in modified atmosphere. Nordic Food packs Seminar 1999, at Copenhagen, Denmark
Møller JKS, Jensen JS, Olsen MB, Skibsted LH, Bertelsen B (2000) Effect of residual oxygen on colour stability during chill storage of sliced, pasteurized ham packaged in modified atmosphere. Meat Sci 54:399–405
Møller JKS, Nannerup L, Skibsted LH (2005) Effect of carbon dioxide on autoxidation of nitrosomyoglobin. Meat Sci 69:71–78
Morrissey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ (1996) Lipid stability in meat and meat products. Meat Sci 49:S73–S86
Nannerup LD, Jakobsen M, Van denBerg F, Jensen JS, Møller JKS, Bertelsen G (2004) Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters. Meat Sci 68:577–585
Nicolalde C, Stetzer AJ, Tucker EM, Mckeith FK, Brewer MS (2005) Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display. Meat Sci 72:713–718
Park SY, Yoo SS, Eun JB, Lee HC, Kim YJ, Chin KB (2007) Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage. J Food Sci 72:C114–C119
Pearson AM (1995) Introduction to quality attributes and their measurement in meat, poultry and fish products. In: Pearson AM, Dutson TR (eds) Quality attributes and their measurement in meat, poultry and fish products. Advances in Meat Research Series 9: 1–25
Raharjo S, Sofos JN, Schmidt GR (1992) Improved speed, specificity, and limit of determination of aqueous acid extraction thiobarbituricacid method for measuring lipid peroxidation in beef. J Agric Food Chem 40:2182–2185
Salih AM, Smith DM, Price JF, Dawson LE (1987) Modified Extraction 2 thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Sci 66:1483–1488
Sans RG, Chozas MG (1998) The Thiobarbituric Acid (TBA) reaction in foods: a review. Crit Rev Food Sci Nutr 38(4):315–330
Shahidi F (1998) Assessment of lipid oxidation and off-flavour development in meat and meat products. In: Shahidi F (ed) Flavour of meat and meat products. Chapman & Hall, London, pp 373–390
Shlafer M, Shepard BM (1984) A method to reduce interference by sucrose in the detection of thiobarbituric acid-reactive substances. Anal Biochem 137:269–276
Skibsted LH (1996) Chemical changes in meat and meat products during storage, transportation and retail display: Theoretical considerations. In: Taylor SA, Raimundo A, Severini M, Smulders FJM (eds) Meat quality and meat packaging. ECCEAMST, Utrecht, pp 169–181
SPSS (2006) SPSS for windows: Statistical software, version 15.0
Tarladgis BG, Watts BM, Younathan MT, Dugan LR (1960) A distillation method for the quantitative determination of malonaldehyde in rancid flavor. J Am Oil Chem Soc 37:44–48
Wang B, Pace RD, Dessai AP, Bovell-Benjamin A, Phillips B (2002) Modified extraction method for determining 2-Thiobarbituric acid values in meat with increased specificity and simplicity. J Food Sci 67:2833–2836
Wulf DM, Wise JW (1998) Measuring muscle colour on beef carcasses using the L*a*b* colour space. J Anim Sci 77:2418–2427
Yu L, Scanlin L, Wilson J, Schmidt G (2002) Rosemary extracts as inhibitors of lipid oxidation and colour change in cooked turkey products during refrigerated storage. J Food Sci 67:582–585
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Haile, D.M., De Smet, S., Claeys, E. et al. Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham. J Food Sci Technol 50, 239–247 (2013). https://doi.org/10.1007/s13197-011-0352-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0352-x