30C-21 |
Development of a value added fermented reformed ham. |
D. F. MCCARTHY, A. G. M. Scannell, C. McDonagh, N. Kelleher, and E. K. Arendt. Food Science, Food Technology and Nutrition, University College Cork, College Road, Cork, Ireland Meat fermentations lead to product diversification through modifying the sensory characteristics of the meat. The value of inexpensive cuts of meat can be increased through restructuring and fermentation, as sensorial traits are enhanced and reproducible. The objective of this study was to develop value added fermented reformed ham for use as pizza topping. The addition of a commercial starter culture consisting of Lactobacillus sake and Staphylococcus carnosus, fermentation time, temperature and phosphate application were investigated in order to optimise production. Comminuted porcine oyster (semimembranosus) muscles were tumbled in brine (20% w/w of meat) to give residual levels of 2-2.5% salt, 0.5% ascorbate, 0.3% phosphate, when added and 100ppm nitrite. Starter culture was inoculated at a level of 106 cfu/g. Hams were fermented at temperatures of 12 or 18ºC for 24h, 48h or 72h and then cooked to an internal temperature of 72ºC. Whole hams were cooled, vacuum packed and stored at 4°C for 42 days. Microbiological analyses, water activity, pH and colour were determined during fermentation and after cooking. The rheological and sensory properties and weight loss of cooked hams were determined. At regular intervals, changes in microbial quality, pH, colour and lipid oxidation of cooked hams were determined. There was a positive correlation between increasing time, pH reduction and consequent cook loss. Phosphate addition increased cook yield. Fermentation at 18ºC for 72 hours with residual phosphate of 0.3% were optimal production parameters. Sensory panellists indicated preference for hams without phosphate and fermented at 12 °C for 48 hours. Hams produced at optimal production parameters rated well in terms of flavour and acceptability. In the cooked product, microbial quality was enhanced by the presence of phosphates. A ham ideal for use as pizza topping is produced when phosphate and starter culture are applied in combination.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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