Get access

Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage

Authors


*Correspondent: Fax: +353 21 270001;e-mail: tpoc@ucc.ie

Abstract

Summary Samples of cooked ham and bacon were dipped in water or 2, 4 or 6% gelatin solutions. Samples were then packed in oxygen permeable or vacuum packaging film and stored at −18 °C for seven months. Lipid oxidation (TBARS) and colour stability (Hunter a* values) were assessed monthly. The gelatin coating exerted beneficial effects on oxidative and colour stability.

Ancillary