期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 36, 期 -, 页码 294-302出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2016.07.010
关键词
Cooked ham; Salt reduction; Phosphates; High pressure processing; HPP; KCl
资金
- European Commission [289536]
The food industry must develop effective methods to address the reduction of salt in meat products and contribute to the reduction of salt consumption associated with cardiovascular diseases. This paper investigated the effect of NaCl content (0, 0.95, 133 and 1.90%), phosphate content (0 and 0.25%) and the use of high pressure processing (HPP) (100, 300, 600 MPa) at different processing stages (raw material, after injection, tumbling and cooking) on the quality parameters (cooking loss, texture, water holding capacity, color and saltiness perception) in cooked ham. The application of HPP to the raw meat or after its injection was detrimental to the structure and water retention of the salt-reduced cooked ham. Whereas the application of HPP at 100 MPa after tumbling was beneficial. A further salt reduction up to 1.1% NaCl was possible by the salt replacement with KCl (0.2%) in combination with the HP treatment. Industrial relevance: High-pressure treatment can help in the production of salt-reduced meat products but efforts are needed to understand the feasible levels of NaCl, phosphates and specific HP treatments to apply in commercial scenarios. The present paper describes a strategy to produce a salt-reduced cooked ham (45% reduction) using a HP treatment at 100 MPa after tumbling stage in combination with KCl (0.2%). (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据