Optimisation of fermentation conditions for the production of a novel cooked fermented ham product

Scannell, Amalia G. M.; Kenneally, P.M.; McCarthy, Denise; Schwarz, Gerhard; Arendt, Elke K.

doi:10.1007/s00217-002-0552-8

Cited by 5 publications

(6 citation statements)

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“…by the starter cultures that contributed to the taste and flavour of the finished product. Scannell et al, (2002) reported better panel ratings of hams fermented with L. sakei and Staph. carnosus for taste and texture profile and were more acceptable than control hams.…”

Section: Sensory Evaluation Of Hammentioning

confidence: 96%

“…MAP was found to be a better packaging system in maintaining reduced a w of the hams during refrigeration storage. Scannell et al, (2002) reported that in a novel cooked fermented ham, the a w of both control and treated groups ranged between 0.97 and 0.98 throughout the storage period.…”

Section: Physico-chemical Propertiesmentioning

confidence: 99%

“…It was noticed that the VP hams exhibited higher lactobacilli counts than the MAP samples but as regards to Micrococcaceae, the MAP hams exhibited higher counts than the samples packaged under VP. Scannell et al, (2002) in their study on a novel cooked ham product reported that the number of LAB increased from 10 7 to approximately 10 9 cfu/g after 3 d of fermentation at both 12 and 18 0 C. After 7 d of fermentation, LAB counts in ham fermented at 18 0 C were considerably higher than those fermented at 12 0 C. Studies on the shelf-life analysis of sliced ham revealed that the unfermented hams had reached 10 7 /g LAB within 21 d of refrigeration storage whereas, the fermented hams had not reached this cut off point even after 56 d indicating an increased shelf-life in terms of microbiological stability. Scannell et al, (2004) reported that hams inoculated with M. varians had an initial Micrococcaceae count of approximately 10 7 cfu/g.…”

Section: Lab and Micrococcaceae Countmentioning

confidence: 99%

“…Liebetrau and Grossmann (1976) reported that application of lactobacilli in the production of fermented meat products effectively reduced the presence of Enterobacteriaceae and enterococci in the finished product. Scannell et al, (2002) reported that Listeria, Staph. aureus and Salmonella were not detected in the hams inoculated with L. sakei and Staph.…”

Section: Enterobacteriaceae Countmentioning

confidence: 99%

“…It was also noticed that MAP ham exhibited higher counts than VP samples in both the treated and the control groups. Scannell et al, (2002) reported that coliform counts were not detected in the hams inoculated with L. sakei and Staph. carnosus as well as in the non-inoculated hams over the 7 d fermentation period.…”

Section: Coliform Countmentioning

confidence: 99%

See 4 more Smart Citations

Effect of Starter Cultures and Methods of Packaging on Quality Characteristics of Pork Ham

Borpuzari¹,

Borpuzari²

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Sensory Evaluation Of Hammentioning

confidence: 96%

Section: Physico-chemical Propertiesmentioning

confidence: 99%

Section: Lab and Micrococcaceae Countmentioning

confidence: 99%

Section: Enterobacteriaceae Countmentioning

confidence: 99%

Section: Coliform Countmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Starter Cultures and Methods of Packaging on Quality Characteristics of Pork Ham

Borpuzari¹,

Borpuzari²

2017

Int.J.Curr.Microbiol.App.Sci

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Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture

Soriano

Ulmer

Scannell

et al. 2004

European Food Research and Technology

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Effect of starter cultures and packaging methods on amino acid profile and eating quality characteristics of pork ham

Gogoi

Borpuzari

et al. 2014

J Food Sci Technol

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Wet cured pork hams were inoculated with a mixed starter cultures comprising of Lactobacillus acidophilus and Micrococcus varians M483 at the dose level of 106 cfu/g and the un inoculated hams served as controls. The amino acid profile of hams of the treated and the control groups stored at 4oC under MAP and VP and evaluated on 60th day of storage revealed that treated hams liberated higher concentration of free amino acids except for proline and methionine which were found in higher concentration (P < 0.01) in the MAP control samples. The MAP control samples liberated glutamic acid (85.65 ± 1.40 ppm), cystine (21.56 ± 1.14 ppm) and tyrosine (16.63 ± 1.94 ppm) whereas, the treated samples did not release these amino acids. The VP control samples too liberated cystine (6.98 ± 1.36 ppm) and arginine (42.70 ± 2.78 ppm) but the treated ham of the VP did not liberate these amino acids. The VP hams had higher concentration (P < 0.01) of free proline, glycine, alanine, valine, methionine, isoleucine, phenylalanine, lysine and histidine than the MAP samples. Colour analysis of ham using CIE Lab colour system revealed that the treated samples had significantly higher concentrations of L*, a* and b* components. The L* and a* values were higher in the MAP than under VP systems while the b* values were higher in the VP samples than the MAP samples. Neither the bacterial cultures nor the packaging system influenced the textural property of ham. Starter cultures inoculated hams were rated superior (P < 0.05) in terms of their sensory properties. Hams packaged under MAP were rated superior (P < 0.05) than those packaged under VP in terms of appearance, colour, taste, tenderness, flavour, juiciness and overall acceptability.

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Optimisation of fermentation conditions for the production of a novel cooked fermented ham product

Cited by 5 publications

References 0 publications

Effect of Starter Cultures and Methods of Packaging on Quality Characteristics of Pork Ham

Effect of Starter Cultures and Methods of Packaging on Quality Characteristics of Pork Ham

Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture

Effect of starter cultures and packaging methods on amino acid profile and eating quality characteristics of pork ham

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