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Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems

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European Food Research and Technology : Volume 242, Issue 7, July 2016

European Food Research and Technology : Volume 224

Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems

Content Provider	Springer Nature Link
Author	Sadeghi Mehr, Arash Lautenschlaeger, Ralf Drusch, Stephan
Copyright Year	2016
Abstract	The effectiveness of four different cold-set binding systems [microbial transglutaminase (TG), alginate (AL), glucono-δ-lactone (GdL) and starter culture (MO)] for manufacturing dry-cured formed ham was evaluated. The effects of tumbling time (0, 6 and 18 h) and processing time (7, 14, 21 and 28 days) on physicochemical, sensory and microbiological properties of dry-cured formed ham compared to traditional non-formed raw ham were analyzed. The physicochemical analysis showed that the tumbling time of 18 h leads to changes in the characteristic properties of dry-cured formed ham. Samples subjected to a prolonged tumbling time showed a higher concentration of sodium chloride and sodium nitrite, but a reduced weight loss. Independent of tumbling time the formed samples had a lower pH value than the corresponding non-formed samples. Due to the larger specific surface area of formed samples also the microbiological characteristics were changed. The counts of mesophilic aerobic bacteria and lactic acid bacteria in formed samples were 2–4 log cycles higher than in traditional raw ham. The sensory quality of all dry-cured formed hams depended on processing time and binding system. The sensory panel preferred TG hams because of the close similarity to the non-formed hams.
Starting Page	1379
Ending Page	1391
Page Count	13
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	242
Issue Number	8
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-02-06
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Dry-cured ham Formed meat Restructured meat Reconstituted meat Binding system Cold-set application Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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