cochineal carmine adsorbed on layered zinc hydroxide salt: responsible for the reddish-pink color of cooked hams without adding curing salts

Color is one of the main attributes used to select or reject meat products, with the characteristic reddish-pink color of cured meats being developed by adding nitrate salts, which are rejected by many consumers due to their harmful effects on health. this study aimed to apply a hybrid dye (zhn-carmine) synthesized from layered zinc hydroxide salt (zhn) to produce a reddish-pink color in sliced cooked ham and to evaluate color stability during storage. the ham samples were prepared with cochineal carmine and hybrid dye (zhn-carmine), sliced, vacuum-packed, and non-vacuum-packed, and exposed to white fluorescent light (1100 lux) (5 ± 1 °c). the instrumental color measurement was performed at 0, 1, 4, 6, 8, 11, 13, and 15 day intervals. distinction between the vacuum-packed ham samples and the non-vacuum-packed ham samples was possible based on a* value (red color intensity), which showed the importance of oxygen removal for red color stability. the reddish-pink color was more intense in the ham added with znh-carmine, and no color reduction was observed over the days, irrespective of it being vacuum-packed or not. cochineal carmine adsorbed onto layered zinc hydroxide salt may be a potential replacement for curing salts regarding color formation in vacuum-packed or non-vacuum-packed cooked ham.