OPTIMIZATION OF TUMBLING AND KCI SUBSTITUTION IN LOW SODIUM RESTRUCTURED HAMS |
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Authors: | GARY C LIN GAURI S MITTAL SHAI BARBUT |
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Affiliation: | National Food Processors Assoc., 1401 New York Ave. N. W., Washington, D.C. 20005;School of Engineering, University of Guelph, Ontario, Canada N1G 2W1;Department of Animal Science, University of Guelph, Ontario, Canada N1G 2W1 |
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Abstract: | Criteria to reduce sodium in restructured ham were developed by analyzing the effects of tumbling time (X1), tumbling speed (X2), and KCl substitution level (X3). Tumbled (68 kPa abs., 2 ° C) hams, stuffed into two 60 mm diameter water proof casings, were cooked in a water bath at 75°C to an internal temperature of 70±1°C. Quality was measured by evaluating color, shrinkage, textural parameters, water holding capacity (WHC), and sensory attributes. The conditions of XI = 15.6 h, X2 = 12 rpm, and X3 = 15.2% NaCl substitution with KCl minimized shrinkage and maximized cooked yield and WHC. Similarly, the conditions of X1 = 12.4 h, X2 = 16.8 rpm, and X3 = 18.3% substitution provided the optimal sensory attributes. |
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