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Effects of high pressure application 4 and 9 MPa and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Effects of high pressure application 4 and 9 MPa and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

The effect of high pressure processing at 4MPa and 9MPa on the oxidative stability of sliced and vacuum packaged commercial dry-cured ham was determined by analyzing the antioxidant enzyme activities, TBARS levels (thiobarbituric acid reactive substances), vitamin E content and physicochemical characteristics during refrigerated storage for 5days in different light conditions. In dry-cured ham pressurized at 4MPa color changes and sensory analyses were also assessed. The high pressure process at 9MPa produced a decrease in superoxide dismutase (SOD) and glutathione peroxidase (GSHPx) activities and increased vitamin E content. In contrast, pressurization at 4MPa, increased SOD activity, and showed no effect.

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