title: Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams.
abstract: Boneless ham muscles (Semimembranosus+Adductor) were injected (20% w/w) with a curing brine containing no plum ingredient (control), fresh plum juice concentrate (FP), dried plum juice concentrate (DP), or spray dried plum powder (PP) at 2.5% or 5%. Hams were cooked, vacuum-packaged, stored at<4°C and evaluated at 2-week intervals over 10 week. Evaluations were performed on sliced product to determine cook loss, vacuum-package purge, Allo-Kramer shear force, 2-thiobarbituric acid-reactive substances (TBARS), proximate analysis, objective color, sensory panel color and sensory attributes. FP, DP and 2.5% PP increased (P<0.05) cook loss by 2% to 7% depending on treatment and level, but the highest cook loss (17.7%) was observed in hams with 5% PP. Shear force values increased as the level of plum ingredient increased (P<0.05) from 2.5% to 5%, and the highest shear values were observed in hams containing 5% FP. There were no differences (P>0.05) in lipid oxidation among treatments as determined by TBARS and sensory evaluation. FP and PP ham color was similar to the control, but DP had a more intense atypical color of cured ham. Minimal changes in physical, chemical and sensory properties were observed during storage of all treatments.
authors.affiliation: Department of Food Technology, Universidad de Oriente, Núcleo Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Isla de Margarita 6301, Venezuela.
authors.forename: M T
authors.initials: MT
authors.lastname: Nuñez de Gonzalez
authors.forename: B S
authors.initials: BS
authors.lastname: Hafley
authors.forename: R M
authors.initials: RM
authors.lastname: Boleman
authors.forename: R M
authors.initials: RM
authors.lastname: Miller
authors.forename: K S
authors.initials: KS
authors.lastname: Rhee
authors.forename: J T
authors.initials: JT
authors.lastname: Keeton