Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

Figures & data

Table 1. Ingredients and nutritional value of water-soluble basil and oregano extract.

Tabla 1. Ingredientes y valor nutricional de albahaca soluble en agua y extracto de oregano.

Ingredients
Basil		Oregano
Maize maltodextrin	-	Maize maltodextrin	-
Flavouring components^1	-	Flavouring components	-
Estragole	0.03%	Estragole	0.006%
Methyleugenol	0.003%	Methyleugenol	0.008%
Thuyone	0.0007%	Thuyone	0.002%
Safrole	0.0001%	-
E 1450 Modified corn strech	1.6%	E 414 Acacia gum Arabic	7.6%
Nutritional value^2
Energy (kcal/100 g)	398	Energy (kcal/100 g)	304
Energy (kJ/100 g)	1665	Energy (kJ/100 g)	1272
Protein (g/100 g)	0.31	Protein (g/100 g)	0.45
Carbohydrates (excluding fibre; g/100 g)	95.97	Carbohydrates (excluding fibre; g/100 g)	71.46
Sugars (mono- and disaccharides; g/100 g)	4.00	Sugars (mono- and disaccharides; g/100 g)	4.97
Fibre (g/100 g)	0.08	Fibre (g/100 g)	7.43
Fat (g/100g)	1.43	Fat (g/100g)	-
Saturated (g/100g)	0.13	Saturated (g/100g)	-
Sodium (g/100 g)	0.12	Sodium (g/100 g)	0.12

¹Quantities based on contribution from flavoring components and/or food ingredients with flavoring properties (as defined in Article 3 of Regulation (EC) N°1334/2008)

²Council Directive 90/496/EEC as amended. IOFI Information Letter no 1438: “Energy value of flavourings”

Table 3. Effect of packaging system and storage time in low salt (m. quadriceps femoris) quality.

Tabla 3. Efecto del sistema de envasado y tiempo de almacenamiento en calidad baja en sal (m. Cuádriceps femoral).

Process	Packaging system		Day of storage	pH	L*	a*	b*	WBSF
	----		D0	6.22^b ± 0.07	69.69^a,b ± 5.40	13.06^d ± 2.81	7.17^a ± 0.87	15.89^b ± 6.32
			D10	6.19^a,b ± 0.01	72.80^b ± 6.20	2.62^a ± 2.33	11.88^d ± 1.24	15.72^a,b,c ± 1.04
	C		D20	6.33^b ± 0.16	69.50^a,b ± 4.90	2.91^a ± 3.67	12.41^d ± 1,16	14.19^a,b ± 0.98
			D30	6.33^b ± 0.08	71.30^b ± 4.27	2.73^a ± 3.27	13.35^e ± 1.77	20.68^c,d ± 4.05
Standard			D10	6.31^b ± 0.11	70.32^a,b ± 5.22	11.94^b,c,d ± 1.58	8.29^b ± 0.44	15.22^a,b ± 2.78
	MAP		D20	6.2^a,b ± 0.05	70.01^a,b ± 1.93	11.0^b,c ± 1.93	9.05^b,c ± 0.97	12.03^a ± 3.35
			D30	6.24^b ± 0.05	71.09^b ± 5.09	12.80^c,d ± 1.43	8.16^b ± 0.38	15.78^b ± 1.67
			D10	6.26^b ± 0.13	66.23^a ± 6.25	11.11^b,c ± 1.91	9.25^c ± 0.85	12.60^a,b ± 3.47
	VAC		D20	6.29^b ± 0.06	70.09^a,b ± 4.99	10.56^b ± 1.18	9.52^c ± 1.37	12.87^a,b ± 3.54
			D30	6.05^a ± 0.19	63.53^a ± 3.53	11.59^b,c,d ± 2.32	9.82^a,b ± 1.36	21.32^d ± 1.86
	----		D0	6.28^a ± 0.11	69.04^a ± 5.58	13.47^e ± 2.34	7.46^a ± 0.88	16.93^a,b ± 4.01
			D10	6.47^b ± 0.18	69.78^a ± 3.89	6.84^b ± 1.55	10.98^e ± 1.22	17.78^a,b ± 4.02
	C		D20	6.39^a ± 0.18	69.65^a ± 2.80	4.42^a ± 3.01	12.12^f ± 1.28	15.38^a,b ± 3.54
			D30	6.38^a ± 0.12	67.36^a ± 4.47	8.59^b,c ± 2.86	10.23^c,e ± 1.06	16.07^a,b ± 5,96
E1			D10	6.28^a ± 0.12	66.39^a ± 5.25	10.27^c,d ± 1.89	9.51^c,d ± 1.65	13.96^a,b ± 5.45
	MAP		D20	6.13^a ± 0.12	68.66^a ± 4.46	10.44^d ± 2.89	8.93^b,c ± 1.19	17.56^b ± 3.55
			D30	6.26^a ± 0.11	66.96^a ± 4.93	13.46^e ± 1.92	8.12^a,b ± 0.61	13.35^a± 2.62
			D10	6.39^a ± 0.14	66.84^a ± 4.92	10.00^c,d ± 1.38	10.1^c,e ± 1.27	13.90^a,b ± 2.46
	VAC		D20	6.07^a ± 0.08	67.09^a ± 4.86	8.70^b,c,d ± 1.71	9.40^c,d ± 1.40	15.79^a,b ± 2.44
			D30	6.16^a ± 0.12	67.14^a ± 4.48	12.81^e± 1.45	8.28^a,b, ± 0.99	16.08^a,b ± 2.46
	----		D0	6.25^b ± 0.18	67.07^a, ± 5.81	15.19^f ± 2.15	8.15^a ± 0.85	13.08^a,b,c ± 1.91
			D10	6.52^c ± 0.24	67.85^a,b ± 5.42	7.25^b± 2.30	11.09^c ± 0.77	13.75^a,b,c ± 1.39
	C		D20	6.47^b,c ± 0.17	67.54^a± 4.91	7.82^b ± 1.09	11.42^c± 0.85	11.98^a,b ± 3.48
			D30	6.34^b,c ± 0.16	72.02^b ± 3.81	3.16^a ± 1.44	14.07^d ± 1.60	21.30^a,b ± 5.61
E2			D10	6.51^c ± 0.06	69.32^a,b ± 6.75	11.59^d,e ± 1.28	8.98^a,b ± 0.84	10.74^a ± 1.83
	MAP		D20	6.36^b,c ± 0.15	68.65^a,b ± 4.42	10.19^c,d ± 2.25	9.18^b± 1,23	15.81^c,d ± 1.97
			D30	6.23^a,b,c ± 0.06	71.50^a,b ± 3.17	7.98^a,b,c ± 1.46	10.20^b,c,d ± 1.20	16.66^a,b,c,d,e ± 1.89
			D10	6.38^b,c ± 0.14	64.88^a ± 5.04	12.73^e ± 1.19	9.41^b ± 0.80	14.66^b,c ± 3.48
	VAC		D20	6.30^b,c ± 0.07	65.73^a± 4.28	11.37^d,e ± 1.45	9.64^b ± 0.96	18.72^d,e ± 1.61
			D30	6.01^a ± 0.11	67.00^a ± 3.78	12.33^d± 2.01	9.17^b ± 1.05	17.69^d ± 2.61
SEM				0.016	11.2	4.31	1.32	11.2
Effect of		process (R)		***	***	***	***	NS
		packaging system (PS)		***	***	***	***	***
		day of storage (DS)		***	NS	***	*	***
		R × PS		*	**	***	***	***
		R × DS		***	***	***	***	***
		PS × DS		***	NS	***	***	***
		R × PS × DS		*	*	***	***	***

^a-c Means within a row without a common superscript differ significantly (P ≤ 0.05); ¹Standard ham = brine 2.5%; NaCl; ²E2 ham = brine 1.5% NaCl and 0.04% oregano extract; ³E1 ham = brine 1.5% NaCl and 0.04% basil extract; nd = not detected.

* – P < 0.05; ** – P < 0.01; *** – P < 0.001.

^a–cLas medias dentro de una fila sin un superíndice común difieren significativamente (P ≤ 0.05); 1 Jamón estándar = salmuera 2.5%; NaCl; 2E2 jamón = salmuera 1.5% NaCl y 0.04% extracto de orégano; 3E1 jamón = salmuera 1.5% NaCl y 0.04% extracto de albahaca; nd = no detectado.

* - P <0,05; ** - P <0,01; *** - P <0,001.

Table 2. Means (± SD) for basic composition of raw and processed quadriceps femoris muscles.

Tabla 2. Medias (± DE) para la composición básica de los músculos cuádriceps femoral en bruto y procesados.

Treatment group	Parameter
	Moisture	Fat	Protein	Salt	Ash	Connective tissue
Raw meat	73.9 ± 1.61^a	4.1 ± 1.29^b	21.6 ± 0.69^b	nd	1.4 ± 0.16	1.3 ± 0.21^a
Standard ham^1	66.7 ± 3.56^b	4.5 ± 2.01^a	26.3 ± 0.64^a	1.2 ± 0.04^a	nd	0.7 ± 0.02^b
E2 ham^2	67.7 ± 3.39^c	4.3 ± 0.59^a	25.4 ± 2.62^a	1.0 ± 0.19^b	nd	0.5 ± 0.28^b
E1 ham^3	67.2 ± 4.64^c	4.5 ± 0.22^a	25.6 ± 3.66^a	0.9 ± 0.06^b	nd	0.2 ± 0.08^c

^a-c Means within a row without a common superscript differ significantly (P ≤ 0.05); ¹Standard ham = brine 2.5%; NaCl; ²E2 ham = brine 1.5% NaCl and 0.04% oregano extract; ³E1 ham = brine 1.5% NaCl and 0.04% basil extract; nd = not detected.

^a–c Las medias dentro de una fila sin un superíndice común difieren significativamente (P ≤ 0.05); 1 Jamón estándar = salmuera 2.5%; NaCl; 2E2 jamón = salmuera 1.5% NaCl y 0.04% extracto de orégano; 3E1 jamón = salmuera 1.5% NaCl y 0.04% extracto de albahaca; nd = no detectado.

Table 4. Content of B(a)p and sum of four PAHs in examined samples of smoked pork.

Tabla 4. Contenido de B (a) p y suma de cuatro HAP en muestras examinadas de carne de cerdo ahumada.

Treatment group	NaCl (%)	B(a)P (µg/kg)	PAHs (µg/kg)	*Benzo(a)pyrene (µg/kg)	*PAHs (µg/kg)
Standard ham^1	2.5^a	2.01^c	9.23^b	5	30
E2 ham^2	1.5^b	2.22^b	10.75^b
E1 ham^3	1.5^b	2.57^a	12.01^a

*Acceptable level (UE NR 1327/2014).

^a-c Means within a row without a common superscript differ significantly (P ≤ 0.05); ¹Standard ham = brine 2.5%; NaCl; ²E2 ham = brine 1.5% NaCl and 0.04% oregano extract; ³E1 ham = brine 1.5% NaCl and 0.04% basil extract.

* Nivel aceptable (UE NR 1327/2014).

^a–cLas medias dentro de una fila sin un superíndice común difieren significativamente (P ≤ 0.05); ¹ Jamón estándar = salmuera 2.5%; NaCl; ²E2 jamón = salmuera 1.5% NaCl y 0.04% extracto de orégano; ³E1 jamón = salmuera 1.5% NaCl y 0.04% extracto de albahaca.

Table 5. Results of ham microbiological analysis.

Tabla 5. Resultados del análisis microbiológico  de jamón.

	Count of yeasts and molds in 1g	Count of Pseudomonas aeurginosa	Anaerobic sporulating bacteria no determine in 0.0001g	Presence of Listeria monocytogenes in 1 g	Presence of Salmonella spp. in 25 g
VAC_(2.5%) D20	<1.0 × 10^1 CFU/g	<10 × 10^1 CFU/g	ND in 0.0001g	ND in 1g	ND in 25g
MAP_E1_(1.5%)BD20	<10 × 10^1 CFU/g	<10 × 10^1 CFU/g	ND in 0.0001g	ND in 1g	ND in 25g
PCON_(2.5%) D30	8.7 × 10^2 CFU/g	<10 × 10^1 CFU/g	ND in 0.0001g	ND in 1g	ND in 25g
PCON_E1_(1.5%)BD30	<1.0 × 10^1 CFU/g	<10 × 10^1 CFU/g	ND in 0.0001g	ND in 1g	ND in 25g
PCON_E2_(1.5%) D30	9.1 × 10^1 CFU/g	<10 × 10^1 CFU/g	ND in 0.0001g	ND in 1g	ND in 25g
VAC_(2.5%) D30	1.3 × 10^3 CFU/g	<10 × 10^1 CFU/g	ND in 0.0001g	ND in 1g	ND in 25g
VAC_E1_(1.5%)BD30	<1.0 × 10^1 CFU/g	<10 × 10^1 CFU/g	ND in 0.0001g	ND in 1g	ND in 25g
VAC_E2_(1.5%) OD30	8.0 × 10^1 CFU/g	<10 × 10^1 CFU/g	ND in 0.0001g	ND in 1g	ND in 25g
MAP_E1_(1.5%)BD30	<1.0 × 10^1 CFU/g	<10 × 10^1 CFU/g	ND in 0.0001g	ND in 1g	ND in 25g

²E2 ham = brine 1.5% NaCl and 0,04% extract oregano; ³E1 ham = brine 1.5% NaCl and 0.04% extract basil; nd = not detected.

²E2 jamón = salmuera 1,5% NaCl y 0,04% extracto de orégano; ³E1 jamón = salmuera 1.5% NaCl y 0.04% extracto de albahaca; nd = no detectado.

VAC = vacuum packaging conditions.

E1 = ham brine 1.5% NaCl and 0.04% extract basil.

E2 = ham brine 1.5% NaCl and 0.04% extract oregano.

Nd = not detected.