Effect of tumbling time and cooking temperature on quality attributes of cooked ham |
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| Authors: | Chunbao Li Slawomir Szczepaniak Liselot Steen Olivier Goemaere Sandra Impens Hubert Paelinck Guanghong Zhou |
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| Affiliation: | 1. National Centre of Meat Quality and Safety Control, Ministry of Science and Technology, Key Lab of Meat Processing & Quality Control, MOE, Nanjing Agricultural University, Nanjing 210095, China;2. Department of Microbial & Molecular Systems (M2S), K. U. Leuven Association Scientia Terrae Research Institute, Katholieke Hogeschool St.‐Lieven – Technologiecampus Gent, Gebroeders Desmetstraat 1, B‐9000 Gent, Belgium;3. Research Centre for Technology and Quality of Animal Products, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Hogeschool St.‐Lieven – Technologiecampus Gent, Gebroeders Desmetstraat 1, B‐9000 Gent, Belgium |
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| Abstract: | This study evaluates effect of tumbling time and cooking temperature on cooking rate, cooking loss (CL), colour, water activity and water‐holding capacity of cooked restructured ham rolls. In experiment were investigated three tumbling times (2, 4 and 6 h) at constant temperature (+4 °C) and three cooking temperatures (76, 86 and 96 °C). It was observed that CL decreased (P < 0.01) from 5.41% to 3.22% with tumbling time (2 h vs. 6 h) but increased (P < 0.01) from 2.35% to 7.25% along with cooking temperature (76 °C vs. 96 °C). In contrast, pH value increased (P < 0.01) from 6.18 to 6.24 with tumbling time (2 h vs. 6 h) but decreased (P < 0.01) from 6.22 to 6.17 along with cooking temperature (76 °C vs. 96 °C). In addition, high temperature had higher efficiency for thermal lethality than low temperature (F0 values were 19 and 92 min at 96 and 76 °C, respectively). Intermediate tumbling (4 h) and cooking (86 °C) could be preferential. |
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| Keywords: | Cooked ham cooking thermal lethality tumbling |
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