Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham.

This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; < 0.001). Storage period affected pH values ( < 0.001) in all groups with a significant decline from day 28 ( < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance ( < 0.05) and flavor ( < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 ( < 0.001).