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THE INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITY
Author(s) -
PATE T. D.,
SHULER R. O.,
MANDIGO R. W.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb02030.x
Subject(s) - chemistry , nitrite , pigment , acetone , food science , sodium nitrite , nitric oxide , biochemistry , organic chemistry , nitrate
SUMMARY– Pairs of hams from 72 crossbred barrows slaughtered at three weight intervals (68.2, 90.9, and 113.6 kg) were assigned to three treatments of glucono delta lactone (GDL) (0, 30, or 60 g/l) and two post cure aging periods (1 or 14 days). Following post cure aging, samples from the boneless hams were exposed to light (200 ft‐c) for various time intervals (0, 30, 60, 90, 120, 150, 180, and 1440 min) and nitric oxide‐ and total‐pigments extracted with acetone/water and acetone/acid respectively. There were no significant differences in color formation or color stability of hams aged 1 or 14 days. The influence of GDL on nitric oxide‐ and total‐pigment formation and stability was nonsignificant at most exposure intervals. Chemical analysis showed a significant decrease in moisture content of hams with increasing amounts of GDL added. Fat, chloride, and ash levels were not different for the three GDL treatments. Residual nitrite levels were found to be significantly lower for the 30 g/l of GDL in hams extracted one day post cure.