28-4 |
Evaluation of methylcellulose and hydroxypropyl methylcellulose as purge controllers for high-moisture restructured hams |
D. L. HOFING, Dept. of Animal Science, Michigan State Univ., 3325 Anthony Hall, East Lansing, MI 48824-1225, C. S. Quinlan, Dept. of Food Science & Human Nutrition, Michigan State Univ., 3325 Anthony Hall, East Lansing, MI 48824-1225, and W. N. Osburn, Dept. of Animal Science/Dept. of Food Science & Human Nutrition, Michigan State Univ., 3385 Anthony Hall, East Lansing, MI 48824-1225. As the amount of added water in high-moisture (> 45% addition) restructured hams increase, the ability of the protein exudate to bind muscle pieces, retain water during thermal processing (cook yield) and minimize purge (released water) during storage decreases. Therefore, methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) may be potential purge controllers (PC) for high-moisture restructured hams. We investigated the effects of MC, HPMC and kappa-carrageenan (KC) on water binding and retention of restructured high-moisture hams. Methylcellulose and HPMC may create a protein-hydrocolloid interaction resulting in higher water binding and retention. A previous study determined that MC (0.4%), HPMC (0.6%) and KC (0.6%) produced high-moisture restructured "test tube" hams with high cook yields and low purge loss. Therefore, five brine treatments were formulated: 1) 0.4% MC & 0.6% HPMC, 2) 0.4% MC & 0.6% KC, 3) 0.6% HPMC & 0.6% KC, 4) 0.4% MC, 0.6% HPMC, & KC 0.6%, and 5) control (0% PC). Treatment brine solutions (45% addition w/w) were mixed into ground (0.9 cm) ham muscle, stuffed into polycarbonate tubes and water cooked to 70oC internal temperature. Ham "plugs" were evaluated for cook yield, purge loss, color, and texture (firmness). Treatment 3 and 4 brines had higher (p<0.05) cook yields. All treatment brines decreased (p<0.05) purge loss by 5.96% indicating increased water retention. L* values for all treated hams were darker (p<0.05) in color (lower L* values) than the control. Hams manufactured with brines containing KC with either MC or HPMC were firmer (p<0.05) in texture. These results suggest that brines formulated with KC and either HPMC or MC will increase high-moisture restructured "test tube" ham cook yields and decrease purge loss without detrimental effects on texture and color. A current study investigates the effects of these treatment brines in commercially manufactured high-moisture restructured hams.
Session 28, Muscle Foods: General I
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