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Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham

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Abstract
The colour and lipid oxidative stability of sliced cooked ham stored at 4 A degrees C were studied in relation to dark storage duration, lighting and packaging conditions. Colour stability was monitored by instrumental colour measurement (CIE L*a*b* 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 (HA degrees). 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.
Keywords
PEROXIDATION, SPECIFICITY, PHOSPHOLIPIDS, BEEF, TBA VALUES, MEAT-PRODUCTS, REFRIGERATED STORAGE, FROZEN STORAGE, MODIFIED ATMOSPHERE, ACID-REACTIVE SUBSTANCES, Dark storage duration, Light, CIE L*a*b*, TBARS, Lipid oxidation, Ham, Color oxidation

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MLA
Haile, Demewez Mogez, Stefaan De Smet, Erik Claeys, et al. “Effect of Light, Packaging Condition and Dark Storage Durations on Colour and Lipid Oxidative Stability of Cooked Ham.” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 50.2 (2013): 239–247. Print.
APA
Haile, D. M., De Smet, S., Claeys, E., & Vossen, E. (2013). Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 50(2), 239–247.
Chicago author-date
Haile, Demewez Mogez, Stefaan De Smet, Erik Claeys, and Els Vossen. 2013. “Effect of Light, Packaging Condition and Dark Storage Durations on Colour and Lipid Oxidative Stability of Cooked Ham.” Journal of Food Science and Technology-mysore 50 (2): 239–247.
Chicago author-date (all authors)
Haile, Demewez Mogez, Stefaan De Smet, Erik Claeys, and Els Vossen. 2013. “Effect of Light, Packaging Condition and Dark Storage Durations on Colour and Lipid Oxidative Stability of Cooked Ham.” Journal of Food Science and Technology-mysore 50 (2): 239–247.
Vancouver
1.
Haile DM, De Smet S, Claeys E, Vossen E. Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2013;50(2):239–47.
IEEE
[1]
D. M. Haile, S. De Smet, E. Claeys, and E. Vossen, “Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol. 50, no. 2, pp. 239–247, 2013.
@article{5817395,
  abstract     = {The colour and lipid oxidative stability of sliced cooked ham stored at 4 A degrees C were studied in relation to dark storage duration, lighting and packaging conditions. Colour stability was monitored by instrumental colour measurement (CIE L*a*b* 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 (HA degrees). 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.},
  author       = {Haile, Demewez Mogez and De Smet, Stefaan and Claeys, Erik and Vossen, Els},
  issn         = {0022-1155},
  journal      = {JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
  keywords     = {PEROXIDATION,SPECIFICITY,PHOSPHOLIPIDS,BEEF,TBA VALUES,MEAT-PRODUCTS,REFRIGERATED STORAGE,FROZEN STORAGE,MODIFIED ATMOSPHERE,ACID-REACTIVE SUBSTANCES,Dark storage duration,Light,CIE L*a*b*,TBARS,Lipid oxidation,Ham,Color oxidation},
  language     = {eng},
  number       = {2},
  pages        = {239--247},
  title        = {Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham},
  url          = {http://dx.doi.org/10.1007/s13197-011-0352-x},
  volume       = {50},
  year         = {2013},
}

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