Effects of Locus Bean Gum, Kappa Carrageenan and Iota Carrageenan on the Syneresis, Texture and Some Sensory Characteristics of Cooked Ham
The current study evaluated the effect of the addition of locus bean gum (LBG), Kappa carrageenan (KC) and Iota carrageenan (IC) on some characteristics of cooked ham. For this purpose, a 2% mixture of LBG: KC: IC was added to the formula of a cooked ham standard brine, established according to the following ratios of 14 treatments (T): (T1): 100% IC; (T2): 100% KC; (T3): 50: 50 LBG: KC mixture; (T4): 50: 50 LBG: IC mixture; (T5): 33.33: 66.67 KC: IC mixture; (T6): 66.67: 33.33 KC: IC mixture; (T7): 25: 75 LBG: KC mixture; (T8): 25: 75 LBG: IC mixture; (T9): 50: 16.17: 33.33 LBG: KC: IC mixture; (T10): 50: 33.33: 16.17 LBG: KC: IC mixture; (T11): 25: 56.25: 18.75 LBG: KC: IC mixture; (T12): 25: 18.75: 56.25 LBG: KC: IC mixture; (T13): 12.5: 43.75: 43.75 LBG: KC: IC mixture and (T14): 37.5: 31.25: 31.25 LBG: KC: IC mixture. For all brines, the cooked ham was prepared and extended to 100%, and characteristics of hardness and elasticity were evaluated 14 and 28 days after manufacturing, through a texture analysis profile (TAP); along with syneresis in the packaging (purges) by gravimetric analysis and, hardness, elasticity and general appearance; and sensory attributes through a sensory analysis. The lowest syneresis was shown for T11 and the lowest predicted syneresis by a third grade polynomial was shown in the mixtures 18.12: 64.46: 17.42 and 16.36: 65.56: 18.08 of LBG: KC: IC for days 14 and 28, respectively, with a syneresis value of 0.88% and 2.83%; the highest instrumental hardness (TAP) was found in T7, and the highest predicted hardness at 14 days was found in mixture 24.72: 75.28 of LBG: KC, with a value of 22.74 N, while the highest predicted elasticity coinciding with a high hardness region was found in mixture 26.21: 67.82 : 8.98 of LBG: KC: IC, with a value of 0.93. In the sensory analysis, T7 and T11 (sampling points closer to these optimal) were those that received the best scores in the evaluated parameters.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias
2013
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| Online Access: | https://revistas.unal.edu.co/index.php/refame/article/view/41225 |
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