Substitution of ingredient mixture in cooked ham

Abstract

The objective of this work was to define the formula and technological process of a good quality cooked ham, with available ingredient in the country. A formula with 58% of pork meat was used and the ingredient mixture was substituted by corn atarch and carragenate. Firstly, the national production corn starch was characterized. The experiment was realized accordance with a factorial design 3² varying the corn starch quality (between 4 and 9%) and the carragenate (between 0.5 and 1%). Physicochemical, sensorial and microbiological determinations were don to the products for evaluate their quality; moreover the instrumental texture profile was determinate. The formula and technological quality were defined. The corn starch quality was between 7 and 8% and the carragenate between 0.5 and 0.7%.