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THE USE OF A COMMERCIAL Pediococcus cerevisiae STARTER CULTURE IN THE PRODUCTION OF COUNTRY‐STYLE HAMS
Author(s) -
BARTHOLOMEW D. T.,
BLUMER T. N.
Publication year - 1977
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.1365-2621.1977.tb01530.x
Subject(s) - flavor , starter , food science , taste , pediococcus , inoculation , lactic acid , pediococcus acidilactici , chemistry , biology , bacteria , fermentation , lactobacillus , horticulture , genetics , lactobacillus plantarum
Hams were inoculated with Pediococcus cerevisiue cells to determine effects of a lactic acid starter culture on country‐style ham quality. Treatments consisted of two different cure mix levels, three aging times and five inoculum levels. Hams were subjected to taste panel, physical, chemical, and microbial analyses. Acidity and white film formation on cut surfaces were higher for inoculated hams although taste panel analyses indicated little difference from control hams. Increased aged flavor and nuttiness flavor were noted at the higher NaCl level. Inoculated hams decreased in pH during the initial days of aging but increased later in the aging period. Increases in pH and the concomitant development of aged flavor confirmed previous work done on flavor at this station that at least 80 days processing time must elapse when using our processing conditions before aged flavor becomes acceptable. The total time required to produce aged hams may be shortened by inoculating hams with P. cerevisiae .