Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Abstract

The influence of tumbling time and storage on the physical and chemical characteristics of cooked ham was evaluated. The effect of tumbling time on the physical characteristics, namely color and texture, was significant, whereas the chemical characteristics were less affected since proteolysis of myofibrillar proteins, free amino acid (FAA) and volatile profile was similar in ham with 9 and 18h of tumbling. The effect of storage was most relevant on chemical characteristics, increased the proteolysis of myofibrillar proteins and the relative percentage of some volatiles, mainly aldehydes, whereas FAA decreased, except histidine that increased. Reduced tumbling time can be used, maintaining the quality of cooked ham during its storage. Practical ApplicationsCooked ham is a brine-treated product obtained after tumbling and cooking/cooling treatments. Its shelf life is around 90 days. Data concerning the effect of tumbling time and storage on quality attributes, proteolysis and volatiles of cooked ham are scarce. This characterization is of major relevance for cooked ham industry since the use of reduced tumbling maintains the product quality and storage reduces production costs. A reduction of 50% of the usual tumbling time influenced mainly the physical parameters, whereas the storage was similar and the most relevant impact was on the chemical characteristics. The practical results from this work can be extended to cooked ham industry.