20.500.12556/DiRROS-20898 Effect of prolonged cold storage in a vacuum package on the quality of dry-cured ham Processors of dry-cured ham often face the challenge of prolonged storage of their products; thus, our aim was to investigate the effect of cold storage of vacuum-packed dry-cured ham Kraški pršut for different periods on various ham characteristics. Three groups of hams stored for either 1 month (control), 4 or 7 months were evaluated for physicochemical, rheological, and sensory properties, as well as volatile profile. The increase in storage time was associated with moisture balance in the ham, as evidenced by lighter colour, softer texture, and higher moisture content, particularly in the superficial (initially more dehydrated) semimembranosus muscle. The differences were most pronounced after 4 months of storage. Further storage for up to 7 months was not associated with any significant changes or degraded quality of the product, as evidenced by the absence of sensory differences between the tested groups. The identified volatile compounds indicate that lipid oxidation was the most important process during ham storage therefore these compounds can be used to distinguish between hams with different storage durations. It can be concluded that prolonged vacuum storage for up to 7 months at refrigeration temperatures does not deteriorate ham quality and even improves the homogeneity of the pieces. dry-cured ham vacuum package refrigerated storage vakumsko pakiranje organske spojine hladilno skladiščenje true false true Angleški jezik Slovenski jezik Neznano 2024-11-28 13:00:14 2024-11-28 13:00:14 2024-12-24 12:51:54 0000-00-00 00:00:00 2024 0 0 Nasl. z nasl. zaslona; Opis vira z dne 26. 2. 2024; str. 11 Vol. 42 Mar. 2024, [article no.] 101257 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2024-02-14 613.2 2214-2894 10.1016/j.fpsl.2024.101257 186738179 https://www.sciencedirect.com/science/article/pii/S221428942400022X?via%3Dihub 1 56c9cf3d-ad80-11ef-ba3f-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=29551 RAZ_Skrlep_Martin_2024.pdf RAZ_Skrlep_Martin_2024.pdf 1 14EDDA49FC70ED939A681E792CC5FBB6 4613701d512dcf2a9b4e6e4db635c4e7e9e51ca526455ee5abdaa56e7ec831a6 8d93d684-ad80-11ef-ba3f-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=29552 Kmetijski inštitut Slovenije Institut Jožef Stefan 0 0 0