4.1.2. Color Parameters

Color is an important quality characteristic that contributes to the sensorial acceptability of dry-cured ham [47]. However, color is affected by many factors such as spices added, packaging or processing [48]. Changes in color parameters have been studied in dry ham [40,49–52].

The L\* parameter has been associated with the thin layer of moisture on the muscle surface [53] and lightness in these muscles depends on the water content (moisture) and water movement (dehydration) towards the surface [42]. For some authors [47] is considered the most important parameter determining quality of meat products. According

to [54] changes in this parameter in the sliced dry-cured ham could be negative since modifications in the typical color of dry-cured ham could influence consumers. It is evident that the addition of saffron with concentrations such as in A or B groups caused a high stability in lightness. Nevertheless, the results in C and control group were contrary to the results of authors such as [40,50] who determined that L\* preserved color during similar storage time in sliced dry-cured ham.

According to [49], redness is used as an indicator of color stability while yellowness has been associated with rancidity. Authors such as [55] concluded that a\* value was the most important aspect of color. In our study, the a\* and b\* parameters did not vary with storage time. Others [49] have also reported similar stability in a\* and b\* in ham slices after 8 weeks of storage in vacuum packaging. The obtained results could be attributed to the presence of crocetin esters, also known as crocins, a group of water-soluble carotenoids responsible for saffron's color strength [23,28,56]. Crocetin is formed from crocins during storage time [57]. Due to the fact crocetin is fat-soluble, it could cause the yellowness to increase in dry-cured ham slices [58].

According to [59] the characterization of the color is achieved by means of the coordinates of L\*, a\* and b\*, but the main purpose in the measurements of the color is the objective determination of their differences through the parameters of chroma (C\*) and of the tone (h\*). Our results showed that the addition of saffron gives a greater C\* and tone to the ham slices, reaching significant differences among groups at 28 days in both parameters and at the end of experiment in hue.Authors such as [60] have studied the chroma and hue in Spanish saffron and dry-cured Duroc ham [61], but there are not previous references which had studied the color parameters of dry-cured ham flavored with this spice.
