TY  - JOUR
AU  - Lloret, E.
AU  - Fernandez, A.
AU  - Trbojevich, R.
AU  - Arnau, J.
AU  - Picouet, P. A.
PY  - 2016
DA  - 2016//
TI  - Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham
T2  - Meat Sci.
JO  - Meat Science
SP  - 8
EP  - 14
VL  - 118
PB  - Elsevier Sci Ltd
KW  - Clay
KW  - Nanocomposite
KW  - Polyamide
KW  - Skin
KW  - TBARS
KW  - Vacuum
KW  - Meat
KW  - Ham
AB  - In this study effects of a novel high barrier multilayer polyamide film containing dispersed nanoclays (PAN) on the stability of vacuum packed dry-cured ham were investigated during 90 days refrigerated storage in comparison with non-modified multilayer polyamide (PA) and a commercial high barrier film. Characteristic bands of the mineral in FT-IR spectra confirmed the presence of nanoclays in PAN, enhancing oxygen transmission barrier properties and UV protection. Packaging in PAN films did not originate significant changes on colour or lipid oxidation during prolonged storage of vacuum-packed dry-cured ham. Larger oxygen transmission rates in PA films caused changes in CIE b* during refrigerated storage. Ham quality was not affected by light exposition during 90 days and only curing had a significant benefit on colour and TBARS, being cured samples more stable during storage in all the packages used. Packaging of dry-cured ham in PAN was equivalent to commercial high barrier films.
SN  - 0309-1740
UR  - https://doi.org/10.1016/j.meatsci.2016.03.007
DO  - 10.1016/j.meatsci.2016.03.007
LA  - English
N1  - WOS:000380581100002
ID  - Lloret_etal2016
ER  -