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

Abstract

Abstract 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.