Resumo

MONTOYA PEREZ, Luz Amparo; RESTREPO MOLINA, Diego Alonso  e  SUAREZ MAHECHA, Héctor. INFLUENCE OF SODIUM ALGINATE ON SYNERESIS IN COOKED HAM. Rev. Fac. Nac. Agron. Medellín [online]. 2010, vol.63, n.1, pp.5409-5415. ISSN 0304-2847.

The aim of this study was to evaluate the quality of cooked pork ham using sodium alginate and carrageenan during processing and storage at 8°C for 35 days. Two treatments were conducted using sodium alginate 0.3% and 0.5% and carrageenan treatment 0.5%, after preparation the pork cooked ham was vacuum packed at 8 °C for 35 days. The results indicate that the major water losses were presented from the 21 day of the storage period, without significant differences between treatments (P> 0.05). The lowest water loss corresponded to treatment with sodium alginate at 0.5% and the loss was greater for treatment with 0.5% carrageenan (P <0.05). The initial mesophilic count was of 1.03 log CFU / g, by the end of the storage period were obtained values of 5.74 log CFU / g showing no significant differences among treatments. The initial pH values of 6.64 were declining throughout the storage period, reaching values of 6.35. For flavor attribute highest and lowest scores corresponded to ham prepared with carrageenan 0.5% and alginate 0.3% respectively. The appearance attribute shows the highest scores for carrageenan 0.5%, while smaller values correspond to ham formulated with 0.3% alginate. For cutting force, the minor values correspond to ham with carrageenan 0.5 %, whereas the worst qualifications correspond again to ham elaborated with alginate 0.3 %. In this respect, the texture of product, specifically the bite, is negatively affected by the use of alginates.

Palavras-chave : Hydrocolloids; gelation; meat; pork; sausages.

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