Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage

The effect of high hydrostatic pressure (HHP) on reduced ingoing amounts both nitrate and nitrite (150, 75, 37.5, 0 mg/kg each curing salt) dry-cured loins during the refrigerated storage was studied. Changes in instrumental color, nitrosylmyoglobin (NOMb) Zinc protoporphyrin (ZnPP) contents, lipid protein oxidation were analyzed. reduction nitrate/nitrite decreased redness (CIE a*) NOMb content products while increased ZnPP measured as TBA-RS. In contrast, diminution agents up to 37.5 NO3−/NO2− did not significantly affect lipid, over storage. comparison control samples, HHP lightness L*) extent oxidation, meanwhile carbonyl thiol contents Neither nor affected by treatment time. Therefore, ppm NOx together with a pressurization at 600 MPa 7 min controlled oxidation.