Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham
Elena M. Gómez-Sáez,
Natalia Moratalla-López,
Gonzalo L. Alonso,
Herminia Vergara
Affiliations
Elena M. Gómez-Sáez
Benibaldo, S.A.U., 02007 Albacete, Spain
Natalia Moratalla-López
Cátedra de Química Agrícola, ETSI Agrónomos y de Montes, Campus Universitario, Universidad de Castilla-La Mancha, 02006 Albacete, Spain
Gonzalo L. Alonso
Cátedra de Química Agrícola, ETSI Agrónomos y de Montes, Campus Universitario, Universidad de Castilla-La Mancha, 02006 Albacete, Spain
Herminia Vergara
Science and Agroforestry Technology and Genetic Department, Higher Technical School of Agricultural Engineering and Forestry, Food Quality Section-Regional Development Institute, University of Castilla-La Mancha, 02006 Albacete, Spain
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; p p p p p p p < 0.001).
