Abstract

Flaxseed oil (FO) emulsions were stabilized by chitosan/gelatin (CS/GE) complexes and applied as coatings to dry-cured ham. Emulsions with varying FO concentrations (20-40 wt% FO and 100 wt% FO) were prepared and applied to ham cubes cut from finished dry-cured hams, and their effects on mite growth, surface color, and flavor were assessed. The results indicated that mite growth was inhibited at FO concentrations of ≥27.5 wt%, with 40 wt% and 100 wt% FO having the fewest mites (P < 0.05) out of all FO treatments. All emulsions were stable and exhibited favorable electrostatic properties. Macroscopic and microscopic observations showed uniform emulsions; phase separation was observed only in emulsions with lower FO concentrations (22.5 wt% and 27.5 wt%) after prolonged storage. Increasing FO concentration (from 22.5 wt% to 37.5 wt%) resulted in decreased droplet sizes, which contributed to enhanced emulsion stability. Sensory evaluation confirmed that FO coatings did not adversely affect the flavor of the ham, indicating their potential suitability for practical applications. Overall, flaxseed oil emulsions represent a promising natural alternative for preserving dry-cured ham, offering mite-inhibiting benefits while maintaining sensory quality.