NONMEAT BINDERS FOR USE IN COOK‐IN‐BAG AND SMOKED HAM

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

USDA approved nonmeat binders were evaluated in boneless smoked and cook‐in‐bag hams. These samples were formulated to contain 38% (finished weight) of the following added ingredients: water, salt, sugar, polyphosphate, sodium erythorbate, sodium nitrite and nonmeat binder [food starch‐modified (2%), sodium caseinate (2%), isolated soy protein (2%), or carrageenan (1.5%)]. All binders increased cook yield (P < 0.05) for cook‐in‐bag hams with carrageenan having the largest increase. Only sodium caseinate gave a significant increase in cook yield for smoked hams. Sodium caseinate and carrageenan effectively reduced purge in vacuum packaged ham slices. Shear force of ham cores was reduced by all of the binders except food starch‐modified. No differences in tenderness, juiciness and texture were observed. Use of isolated soy protein resulted in reduced flavor and overall opinion scores for cook‐in‐bag hams. These results suggest that nonmeat binders can be used to improve cook yield and reduce fluid purge in cook‐in‐bag ham.

Original languageEnglish (US)
Pages (from-to)23-35
Number of pages13
JournalJournal of Muscle Foods
Volume6
Issue number1
DOIs
StatePublished - Jan 1 1995

Fingerprint

Carrageenan
ham
Caseins
Soybean Proteins
sodium caseinate
carrageenan
Sodium Nitrite
Food
United States Department of Agriculture
Polyphosphates
Vacuum
soy protein
Salts
Weights and Measures
sodium nitrite
polyphosphates
Water
juiciness
saline water
USDA

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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title = "NONMEAT BINDERS FOR USE IN COOK‐IN‐BAG AND SMOKED HAM",
abstract = "USDA approved nonmeat binders were evaluated in boneless smoked and cook‐in‐bag hams. These samples were formulated to contain 38{\%} (finished weight) of the following added ingredients: water, salt, sugar, polyphosphate, sodium erythorbate, sodium nitrite and nonmeat binder [food starch‐modified (2{\%}), sodium caseinate (2{\%}), isolated soy protein (2{\%}), or carrageenan (1.5{\%})]. All binders increased cook yield (P < 0.05) for cook‐in‐bag hams with carrageenan having the largest increase. Only sodium caseinate gave a significant increase in cook yield for smoked hams. Sodium caseinate and carrageenan effectively reduced purge in vacuum packaged ham slices. Shear force of ham cores was reduced by all of the binders except food starch‐modified. No differences in tenderness, juiciness and texture were observed. Use of isolated soy protein resulted in reduced flavor and overall opinion scores for cook‐in‐bag hams. These results suggest that nonmeat binders can be used to improve cook yield and reduce fluid purge in cook‐in‐bag ham.",
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NONMEAT BINDERS FOR USE IN COOK‐IN‐BAG AND SMOKED HAM. / Mills, Edward William.

In: Journal of Muscle Foods, Vol. 6, No. 1, 01.01.1995, p. 23-35.

Research output: Contribution to journalArticle

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