title: The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams.
abstract: The combined effect of partial salt replacement with modified potassium chloride and high pressure processing (600 MPa for 3 min at 8°C) on the quality and shelf life of naturally-cured restructured hams was investigated over a 12 week storage period. Instrumental, microbiological and consumer acceptability testing was performed. A partial salt substitution with modified potassium chloride adversely affected textural and water binding characteristics of hams and led to a decrease in the consumer acceptance compared to regular salt hams. Celery powder used as a curing agent had beneficial effects on water holding and moisture retention and improved bind of restructured hams; however the consumer acceptability of flavor and aftertaste received significantly lower scores compared to nitrite. No significant differences in all consumer acceptability parameters resulted for hams subjected to HPP compared to non-HPP for all storage periods indicating that HPP can effectively extend shelf-life of restructured ham without compromising eating quality.
authors.affiliation: Food Processing Development Centre, Food and Bio Processing Division, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada. Electronic address: zeb.pietrasik@gov.ab.ca.
authors.forename: Z
authors.initials: Z
authors.lastname: Pietrasik
authors.affiliation: Food Processing Development Centre, Food and Bio Processing Division, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada.
authors.forename: N J
authors.initials: NJ
authors.lastname: Gaudette
authors.affiliation: Food Processing Development Centre, Food and Bio Processing Division, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada.
authors.forename: S P
authors.initials: SP
authors.lastname: Johnston
mesh_terms: D000818:Animals; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D061353:Food Storage; D008461:Meat Products / Q000032:analysis*; D009566:Nitrates / Q000737:chemistry; D011312:Pressure; D012965:Sodium Chloride / Q000737:chemistry*; D013552:Swine
chemical_list: D009566:Nitrates; D012965:Sodium Chloride
keywords: Celery powder; HPP; Ham; Modified potassium chloride; Natural; Nitrite; Salt replacer; Shelf life