Laboratory evaluation demonstrates improved flavor profile and redness in dry-cured ham slices, suggesting ultrasound pretreatment preserves quality during storage.
The application of ultrasound to dry-cured ham may be an option to improve the flavor of meat products storage at vacuum for long periods of time. To investigate the ultrasound-induced influence on flavor characteristics of ham, slices of 9 and 12 months of processing were vacuum packaged and stored at refrigerated temperatures up to 40 d to study the changes of volatile compounds by using solid phase micro-extraction (SPME) and GC-MS and their sensory profile by free choice profile (FCP). Besides, the changes in physicochemical properties (pH, humidity, water activity, color and composition) after ultrasound and storage were determined. Results showed that ultrasound changed the flavor profile of ham slices especially in 12 m hams and after 40 d of storage, with decreased level of linear and Strecker aldehydes and increased level of ketones and alcohols. Sensory results suggested that ultrasound favored the formation of cured and nutty odors with a higher impact in long processing hams (12 m) as observed in the volatile profile as well as increased redness without affecting other physicochemical properties. Therefore, ultrasound is a potential approach to improve the flavor and color characteristics of dry-cured ham slices during vacuum refrigerated storage.
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Zhang et al. (2024) studied this question.
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