30C-20 |
Development of a novel cooked fermented whole muscle ham product |
A. G. M. SCANNELL1, P. M. Kenneally1, D. F. McCarthy1, G. Schwarz2, and E. K. Arendt1. (1) Department of Food Technology, University College Cork, College Road, Cork, Ireland, (2) Danisco Cultor Niebull GmbH, Niebull, Germany Fermentation widely to preserve, impart characteristic colour and flavour to, and increase the shelf-life of a myriad of meat products. Our objective was to develop a novel cooked fermented whole muscle ham product for delicatessen use. Brine was injected to porcine Longissimus dorsi muscles at a level of 15% to give residual levels of glucose (0, 0.2 or 0.4%), salt (2.25%) and sodium nitrite (112.5 ppm) in the ham. Starter culture (Lactobacillus sake and Staphylococcus carnosus) was inoculated at a level of 107 CFU/g. Muscles were tumbled and incubated at 12 or 18°C for up to 8 days. Hams were smoked, and cooked to an internal temperature of 70 °C. Microbiological analyses pH, and colour was determined. Shelf-life effects using 150g ham portions, sliced to a thickness of 3mm, packed in trays under modified atmosphere (CO2:N2, 40:60) and stored at chill temperatures under light for 56 days were determined. Changes in pH, colour, lipid oxidation, and microbiological quality were monitored at regular intervals. Lactobacilli proliferated in the raw ham from 107 to 109 CFU/g by day 3 of fermentation. Staphylococci remained constant at 12°C but decreased at 18°C. The pH of the muscle decreased with increased glucose concentration. In the cooked product, greatest cook loss was observed in hams of lowest pH and high glucose concentration. pH also affected colour, hams fermented at 18°C typically showed lower CIE a* values. Fewer lactic acid bacteria and total aerobic counts were detected on fermented hams at all stages of the trial. No Listeria, coliforms or salmonella were detected. Fermented ham showed greatest reduction in redness and increase in yellowness. Cooked ham fermented at 12°C with 0.2% glucose resulted in a microbiologically stable product which could provide up to an additional two weeks shelf-life, compared to traditional cooked ham.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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