The Use of Hurdle Technology for the Development of Consumer Accepted Low-Salt Ham with Enhanced Shelf Life

C.M. O’Neill; M.C. Cruz-Romero; G. Duffy; J.P. Kerry

The Use of Hurdle Technology for the Development of Consumer Accepted Low-Salt Ham with Enhanced Shelf Life

in 63rd International Congress of Meat Science and Technology

Autor:innen:

C.M. O’Neill

C.M. O’Neill ¹Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

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M.C. Cruz-Romero

M.C. Cruz-Romero ¹Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

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G. Duffy

G. Duffy ²Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; joe.kerry@ucc.ie

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J.P. Kerry

J.P. Kerry ¹Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

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Art:: Kapitel

Seiten:: 708–709

DOI:: https://doi.org/10.3920/9789086868605_317

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The objective of this study was to use response surface methodology (RSM) to develop consumer accepted low-salt cooked ham with enhanced shelf life using high pressure processing (HPP) and a mix of organic acids as hurdles. A Box-Behnken experimental design was used to assess the effects of the independent factors salt replacer (Artisalt™) (0- 100%), HPP (0.1-600 MPa) and a mix of organic acids (Inbac™) (0.2-0.4%) on the measured response of overall sensory acceptability (OSA) of the cooked ham. The optimum parameters to maximise OSA of cooked ham and produce ham with similar or better OSA was Artisalt™ (53%), HPP (535 MPa) and Inbac™ (0.3%) and the total salt content was 1.4% which is a 44% reduction compared to control samples which contained 2.6% total salt. The hurdle approach used to optimise salt reduction of cooked ham extended the shelf life significantly by 73% compared to control samples. Overall, a combination of salt replacer, HPP and organic acids showed great potential for the development of cooked ham with significantly reduced salt content and enhanced shelf life.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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The Use of Hurdle Technology for the Development of Consumer Accepted Low-Salt Ham with Enhanced Shelf Life

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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