Investigation of Heteropolysaccharide-Producing Lactobacillus Plantarum TMW 1.1308 in Cooked Ham

J. Hilbig; M. Loeffler; K. Herrmann; J. Weiss

Investigation of Heteropolysaccharide-Producing Lactobacillus Plantarum TMW 1.1308 in Cooked Ham

In: 63rd International Congress of Meat Science and Technology

Authors:

J. Hilbig

J. Hilbig ¹Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; myriam.loeffler@uni-hohenheim.de

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M. Loeffler

M. Loeffler ¹Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; myriam.loeffler@uni-hohenheim.de

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K. Herrmann

K. Herrmann ¹Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; myriam.loeffler@uni-hohenheim.de

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, and

J. Weiss

J. Weiss ¹Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; myriam.loeffler@uni-hohenheim.de

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Type:: Chapter

Pages:: 706–707

DOI:: https://doi.org/10.3920/9789086868605_316

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In this project the influence of in situ produced exopolysaccharides on quality attributes of cooked ham was investigated. 20 hams were manufactured (without phosphate to not overlap EPS-induced effects), 10 with the exopolysaccharide-producing strain Lactobacillus plantarum TMW 1.1308 and 10 without this starter culture (control). The in situ production of EPS (~24 mg/kg ham) did neither effect the yield nor the water holding capacity of cooked hams. The appearance of small pores in the final products may be due to the fact that no phosphate was used for cooked ham production. The strain Lactobacillus plantarum TMW 1.1308 is hence not recommended for cooked ham production.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Investigation of Heteropolysaccharide-Producing Lactobacillus Plantarum TMW 1.1308 in Cooked Ham

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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