The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction.
|Original language||English (US)|
|Number of pages||3|
|Journal||Journal of food science|
|State||Published - Nov 1986|
ASJC Scopus subject areas
- Food Science