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Microbial and Sensory Quality of Boneless Dry‐Cured Hams as Affected by Mechanical Pressing and Potassium Sorbate
Author(s) -
KARRER J.A.,
KEMP J.D.,
LANGLOIS B.E.,
FOX J.D.
Publication year - 1987
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.1365-2621.1987.tb05857.x
Subject(s) - potassium sorbate , food science , organoleptic , flavor , chemistry , potassium , nitrite , mold , pressing , biology , nitrate , biochemistry , botany , sugar , organic chemistry
The effects of mechanical pressing and a 10% potassium sorbate dip on microbial and organoleptic properties of boneless dry‐cured hams were studied. Pressing resulted in higher nitrite levels, higher cooking losses and lower Warner‐Bratzler shear values (P <0.05) but did not affect (P>0.05) yields, final microbial counts or sensory characteristics. Potassium sorbate improved visual mold scores (P<0.05) and generally reduced surface aerobic yeast and mold and staphylococci counts, with several reductions being significant at the 0.01 or 0.05 levels. It also reduced saltiness and flavor intensity scores (P <0.01) but had no effect on other sensory attributes or on cooking losses.