Selected Quality Factors and Sensory Attributes of Cured Ham as Influenced by Different Phosphate Blends

Abstract

In each of four replications, 32 packer-style hams were randomly allotted to one of eight treatment groups in which the curing brine formulated for a 10% pump contained: (1) No phosphate; (2) 100% sodium tripolyphosphate (STP); (3) 5% sodium hexametaphosphate (SHMP) + 95% STP; (4) 10% SHMP + 90% STP; (5) 5% Quadrafos (SQ) + 95% STP; (6) 10% SQ + 90% STP; (7) 10% tetrasodium pyrophosphate (TSPP) + 90% SIP; or (8) 20% TSPP + 80% STP. Raw hams were subjectively evaluated for quality, samples were removed for analysis, and hams were processed according to commercial procedures. Processing losses and cooking losses were calculated, and physical and sensory properties of the processed, cooked hams were measured. The 20% TSPP blend was least effective in reducing processing shrinkage; whereas, the 5% SHMP blend was the most effective. Nonphosphate treated hams had greater cooking losses and were scored lowest for aII sensory attributes. Greater drip cooking losses occurred as amounts of SHMP and SQ increased in the phosphate blends.

Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties

“…The appearance of cooked meat products can be influenced by pH, meat source, packaging conditions, freezing history, fat content, added ingredients and preservation treatments such as irradiation and pressure (King and Whyte, 2006). Froning (1966) reported that the addition of phosphates tended to darken the meat, while other workers observed that phosphates improve the color of the finished products (Vollmar and Melton, 1981;Wierbicki et al, 1976). But the present study found that the addition of phosphate improved sensory color of cooked patties, but didn't affect on the sensory color of reheated patties.…”

Development and Innovation in Cooked Ham Produced in Spain

“…When these phosphates are added, the pH is altered. Alkaline phosphates increase the pH of the meat between 0.1 and 0.6 units, with pyrophosphate increasing it the most, followed by tripolyphosphate and hexametaphosphate [ 40 ]. According to European legislation, phosphates in any of their formulations (E-338-452) have a very limited use in some traditional or prepared meat products (Regulation (CE) No.…”

Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast

“…In restructured beef steaks, phosphate and salt addition improved texture and had no negative effects on color over time (Lamkey et al, 1986). Hams without phosphate had greater drip and cook losses and received lower palatability scores than hams containing phosphate (Vollmar & Melton, 1981). The function of phosphate to chelate iron has been observed to improve cured color development.…”