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The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham
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2016-11
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Virginia C. Resconi, Derek F. Keenan, Elisa García, Paul Allen, Joe P. Kerry, Ruth M. Hamill, The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham, Meat Science, Volume 121, 2016, Pages 127-134, ISSN 0309-1740, https://doi.org/10.1016/j.meatsci.2016.05.017.
Abstract
The effects of sodium tripolyphosphate (STPP), two sources of starch (potato starch: PS and rice starch: RS) and comminution degree (CD) on the technological, instrumental and sensory characteristics of reformed hams were studied using response surface methodology. Both starches reduced cook loss and decreased ham flavour intensity, but RS had stronger effects on instrumental measures of texture, while PS was associated with improved juiciness when low/no added STPP was included. Coarsely ground meat, processed 100% with the kidney plate was associated with slightly increased cook loss, reduced texture profile analysis parameters and a more intense ham flavour compared to the other treatment (80% ground with a kidney plate plus 20% with a 9 mm plate). STPP was the sole factor affecting overall liking. If starch is included in the formulation, the standard level of STPP (0.3%) can be reduced by half with no increase in cook losses, but some decline in sensory quality cannot be avoided.