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Selected Quality Factors and Sensory Attributes of Cured Ham as Influenced by Different Phosphate Blends
Author(s) -
VOLLMAR E. K.,
MELTON C. C.
Publication year - 1981
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.1365-2621.1981.tb04852.x
Subject(s) - sodium hexametaphosphate , chemistry , food science , brine , sodium , phosphate , curing (chemistry) , organic chemistry , polymer chemistry
In each of four replications, 32 packer‐style hams were randomly allotted to one of eight treatment groups in which the curing brine formulated for a 10% pump contained: (1) No phosphate; (2) 100% sodium tripolyphosphate (STP); (3) 5% sodium hexametaphosphate (SHMP) + 95% STP; (4) 10% SHMP + 90% STP; (5) 5% Quadrafos (SQ) + 95% STP; (6) 10% SQ + 90% STP; (7) 10% tetrasodium pyrophosphate (TSPP) + 90% STP; or (8) 20% TSPP + 80% STP. Raw hams were subjectively evaluated for quality, samples were removed for analysis, and hams were processed according to commercial procedures. Processing losses and cooking losses were calculated, and physical and sensory properties of the processed, cooked hams were measured. The 20% TSPP blend was least effective in reducing processing shrinkage; whereas, the 5% SHMP blend was the most effective. Nonphosphate treated hams had greater cooking losses and were scored lowest for all sensory attributes. Greater drip cooking losses occurred as amounts of SHMP and SQ increased in the phosphate blends.