Candy cooked ham shelf life

Abstract

The objective of the present work was to determine the shelf life of candy cooked ham to garranty the maxime comercialization time without affecting the product quality. Formulation of candy cooked ham were done, it was puted in Little mold and it was cooking in wáter to 80ºC until the product had 72ºC. During shelf life study their physic-chemical, microbiological and sensorial characteristics were determined. For shelf life evaluation, sensorial characteristic was taken as rejection approach. The obtained results were processed as imcomplete data of faiture by risk plot method, admiting 5% of deteriorated units. Candy cooked ha mis conserved during 47 days without affectation from their sensorial quality if the hygienic norms are accomplished.