Exploring the delights of dalmatian smoked ham: packaging & shelf-life

Dalmatian smoked ham, also known as Dalmatinski pršut, is a traditional Croatian meat product that holds a Protected Geographical Indication (PGI). What sets it apart from other Mediterranean dry-cured hams is the smoking process involved in its production. The smoking imparts unique sensory characteristics to the meat, with phenolic compounds in the smoke playing a crucial role in developing its distinct flavor and aroma. Additionally, the smoke creates a protective film on the surface of the cured product, acting as a barrier against rancidity.

The Significance of Dalmatian Smoked Ham

Dalmatian smoked ham is highly sought after by consumers, who often prefer to purchase pre-sliced portions for convenience. To ensure its desired shelf-life, it is essential to use appropriate packaging materials and methods. While dry-cured ham can retain its quality and sensory characteristics over an extended storage period, its packaging is often overlooked. Traditionally, dry-cured ham has been stored at lower temperatures or refrigerated. However, vacuum packaging or modified atmosphere packaging (MAP) is now commonly employed.

MAP involves optimizing the gas composition within the package, while vacuum packaging removes the surrounding atmosphere entirely. Research has shown that there are no significant changes in sensory properties, texture, or microflora when dry-cured ham is packed under vacuum or modified gas conditions during cold storage. An atmosphere devoid of oxygen is particularly beneficial as it reduces shelf-life by preventing protein and lipid oxidation and inhibiting the growth of spoilage microorganisms. CO2 and N2 are often used in combination due to their antimicrobial activity and gas filling capacity, respectively. High barrier materials, such as food-grade poly(ethylene terephthalate) (PET) or polyolefin laminates, are typically employed in MAP packaging.

The Need for Sustainable Packaging Materials

However, there is a growing global demand for biodegradable materials to replace petroleum-based ones, with a focus on environmental sustainability. Poly(lactic acid) (PLA) is one such bio-based material that has gained commercial traction. Derived from renewable resources like corn, sugar, molasses, or agricultural waste products, PLA is a renewable thermoplastic with satisfactory processability and natural characteristics. It offers excellent flavor and aroma barriers and resistance to fats and oils. However, its main drawback is its relatively poor barrier to water vapor and gases.

While low-cost and readily available materials dominate the market, the need for environmentally friendly alternatives, especially for single-use plastics, is becoming increasingly important. The principles of the circular economy and the efficient management of end-of-life materials are crucial considerations. The European Union's strategy for plastics in a circular economy emphasizes the importance of balancing functionality and sustainability in packaging materials to ensure food safety.

Assessing Quality and Shelf-Life of Dalmatian Smoked Ham

When it comes to dry-cured ham, shelf-life is typically measured by evaluating various quality attributes and sensory parameters during storage. Some attempts have been made to use active polyhydroxybutyrate/polycaprolactone (PHB/PCL) blends containing nisin for cured meat packaging, but none have utilized MAP. PLA has been used in combination with antimicrobial chitosan coating for ready-to-eat turkey meat and as a film for the storage of Parma ham, fresh beef, and sliced cooked ham. However, there is limited data available on the use of biopolymers in prolonged cold storage and MAP conditions, specifically for Dalmatian smoked ham.

The aim of this study was to evaluate and compare the quality parameters of Dalmatian smoked ham after slicing and packaging for retail under modified atmosphere and vacuum conditions. Two different food packaging films were used: polyamide/polyethylene (PA/PE) and PLA as an example of a biodegradable material. The effects of the packaging methods and materials on color parameters, moisture content and pH, lipid and protein oxidation, and sensory properties of the ham were analyzed. The gas composition within the packaging and various quality parameters were measured monthly over a 6-month storage period at 4°C.

Dalmatian smoked ham, with its unique smoking process and distinct sensory characteristics, is a gastronomic delight that holds a special place in Croatian culinary tradition. Packaging plays a crucial role in preserving its quality and extending its shelf-life. While traditional methods involve refrigeration, vacuum packaging and modified atmosphere packaging have become popular choices. The use of biodegradable materials, such as PLA, offers a sustainable alternative to petroleum-based packaging materials. Further research is needed to explore the potential of biopolymers in prolonged cold storage and MAP conditions for Dalmatian smoked ham. By striking a balance between functionality and sustainability, we can ensure the long-term enjoyment of this traditional delicacy while minimizing our impact on the environment.

What is Dalmatian smoked ham?

Dalmatian smoked ham, known as Dalmatinski pršut, is a traditional Croatian meat product with Protected Geographical Indication (PGI). It is different from other Mediterranean dry-cured hams due to the smoking process involved in its production.

How does smoking affect the flavor of Dalmatian smoked ham?

The smoking process imparts specific sensory characteristics to Dalmatian smoked ham. Phenolic compounds in the smoke contribute to its distinct flavor and aroma. Additionally, the smoke creates a protective film on the surface of the cured product, acting as a barrier against rancidity.

What packaging methods are commonly used for Dalmatian smoked ham?

Dalmatian smoked ham is traditionally stored at lower temperatures or refrigerated. However, vacuum packaging and modified atmosphere packaging (MAP) are now commonly employed. MAP involves optimizing the gas composition within the package, while vacuum packaging removes the surrounding atmosphere entirely.

What are the benefits of using biodegradable materials for packaging Dalmatian smoked ham?

Biodegradable materials, such as poly(lactic acid) (PLA), offer a sustainable alternative to petroleum-based packaging materials. PLA is derived from renewable resources and has satisfactory processability and natural characteristics. However, it has relatively poor barrier properties against water vapor and gases.

How is the shelf-life of Dalmatian smoked ham assessed?

The shelf-life of Dalmatian smoked ham is typically measured by evaluating various quality attributes and sensory parameters during storage. These include color parameters, moisture content and pH, lipid and protein oxidation, and sensory properties of the ham.

What were the findings of the study on Dalmatian smoked ham packaging?

The study aimed to evaluate and compare the quality parameters of Dalmatian smoked ham after slicing and packaging for retail under modified atmosphere and vacuum conditions. Two different packaging films, polyamide/polyethylene (PA/PE) and PLA, were used. The study analyzed the effects of the packaging methods and materials on various quality parameters over a 6-month storage period.

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