The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham.
The effects of sodium tripolyphosphate (STPP), two sources of starch (potato starch: PS and rice starch: RS) and comminution degree (CD) on the technological, instrumental and sensory characteristics of reformed hams were studied using response surface methodology. Both starches reduced cook loss and decreased ham flavour intensity, but RS had stronger effects on instrumental measures of texture, while PS was associated with improved juiciness when low/no added STPP was included. Coarsely ground meat, processed 100% with the kidney plate was associated with slightly increased cook loss, reduced texture profile analysis parameters and a more intense ham flavour compared to the other treatment (80% ground with a kidney plate plus 20% with a 9mm plate). STPP was the sole factor affecting overall liking. If starch is included in the formulation, the standard level of STPP (0.3%) can be reduced by half with no increase in cook losses, but some decline in sensory quality cannot be avoided.
Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
Virginia C
VC
Resconi
Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
Derek F
DF
Keenan
Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
Elisa
E
García
Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
Paul
P
Allen
Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Joe P
JP
Kerry
Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland. Electronic address: ruth.hamill@teagasc.ie.
Ruth M
RM
Hamill
D000818:Animals; D003116:Color; D003258:Consumer Behavior; D005260:Female; D005511:Food Handling; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D011122:Polyphosphates / Q000032:analysis; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000032:analysis*; D013552:Swine; D013649:Taste
D011122:Polyphosphates; D013213:Starch; C005692:triphosphoric acid
Comminution; Phosphate; Potato/rice starch; Reformed ham; Response surface methodology