Laboratory of Animal Products Processing and Quality (LAPPQ), School of Chemical and Food Engineering, Engineering Faculty, Bahirdar University, P.O. Box: 26, Bahirdar, Ethiopia.
Laboratory for Animal Nutrition and Product Quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
J Food Sci Technol. 2013 Apr;50(2):239-47. doi: 10.1007/s13197-011-0352-x. Epub 2011 May 2.
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 Lab* 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.
研究了 4℃下切片熟火腿的颜色和脂质氧化稳定性与暗储存时间、照明和包装条件的关系。通过仪器颜色测量（CIE Lab颜色空间）监测颜色稳定性，而通过测定 2-硫代巴比妥酸反应物质（TBARS）来测量脂质稳定性。在箔包装并保持在光线下的产品中观察到明显更高的变色，而在箔包装并保持在黑暗中的产品中观察到明显更高的变色。颜色损失通过红色损失（a）、a*/b*、亚硝酰血红蛋白、色度（C）或亮度增加（L*）、MetMb、色调角（H°）来估计。颜色损失更依赖于光化学过程，而不是暗储存时间和包装类型。光照对脂质氧化没有显著影响。然而，脂质氧化显著受到暗储存时间的影响，因为在黑暗中储存短时间的产品具有更好的脂质稳定性。在 MAP 包装中，由于残留氧气较少，产品的颜色稳定性更好。
