Quality Evaluation of an Ohmically Cooked Ham Product

Abstract

Selected parameters (cooking loss, instrumental colour and texture and sensory quality) of a brine-injected pork muscle cooked by a novel and rapid ohmic cooking protocol were examined and compared with those obtained in conventionally cooked samples. Ohmic samples were cooked using either a low-temperature long-time (LTLT) protocol (2 min equilibration, 5 min ohmic heating to 70°C, 8 min holding) or a high-temperature short-time (HTST) procedure (2 min equilibration, 6 min ohmic heating to 95°C) performed within a hot air cabinet set at 80°C (LTLT) and 100°C (HTST). Conventional cooking (steam oven at 80°C for 120 min) was conducted to a core temperature of 70°C. The LTLT treatment gave a much lower cooking loss value (4-5% lower, p<0.05) than the other treatments, though the full magnitude of this difference was not completely reflected in the proximate composition of the cooked products. Ohmically cooked ham showed a significantly (p<0.05) lighter surface colour with Hunter L values of 65.3 (LTLT) and 63.5 (HTST) relative to the control (61.4). Texture profile analysis (TPA) indicated a significant difference (p<0.05) in hardness (N) especially between the HTST surface (82.1 N) and the conventional centre (58.8 N). Although the ohmic cooking protocols yielded products with quite acceptable eating qualities, sensory evaluation found the overall quality of the conventionally cooked ham to be significantly (p<0.05) superior, indicating that further optimisation of the ohmic cooking protocols would be required prior to any commercial adoption.

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

“…The moisture content is in agreement with other works from literature that studied cooked ham composition (Moretti et al 2009;Tomović et al 2013). Similar values were also observed for total protein (Zell et al 2012), fat (Válková et al 2007) and ash content (Casiraghi et al 2007).…”

“…Similar values were also observed for total protein (Zell et al . ), fat (Válková et al . ) and ash content (Casiraghi et al .…”

Et Teknolojisinde Alternatif Isıtma Yöntemleri

“…Ohmik ısıtma yöntemiyle homojen bir sıcaklık dağılımı elde edildiği için geleneksel ısıtma yöntemine göre daha kısa pişirme süresi sağladığı gözlemlenmiştir. Zell vd., 2012 jambon örneklerinde ohmik ısıtma (LTLT-70 ˚C, 5 dk/ HTST-95 ˚C, 6 dk) ve geleneksel ısıtma (80˚C, 120 dk) yöntemlerini pişirme kaybı, renk, doku ve duyusal kalite açısından incelemiştir [40]. LTLT uygulamasının diğer uygulamalara kıyasla çok daha düşük pişirme kaybı verdiği belirtilmiştir.…”

Ohmic Pasteurization of Meat and Meat Products

“…A patent was granted but the difficulties in maintaining stable operating conditions over prolonged periods ultimately led to this method being abandoned. In the past number of years a number of more in depth studies have been conducted on ohmic cooking of meat and meat products (De Halleux et al, 2005;Piette et al, 2000aPiette et al, ,b, 2001Piette et al, , 2004Shirsat et al, 2004a,d;Zell et al, 2009a,c;,b, 2011, 2012. According to Piette and Brodeur (2003) this group developed a batch procedure for cooking 2 kg batches of liver pate and hams in 10 min, but the subsequent development of a prototype continuous method yielded disappointing results.…”