Incubation of curing brines for the production of ready-to-eat uncured ham
作者： Brian Lynn Krause
关键词: Curing (food preservation) 、 Starter 、 Nitrite 、 Food science 、 Ingredient 、 Chemistry 、 TBARS 、 Incubation 、 Staphylococcus carnosus 、 Nitrate
摘要: The effect of salt level, vegetable juice powder (VJP) and temperature were investigated in a preliminary study to determine optimum conditions needed during the incubation curing brines including VJP starter culture containing Staphylococcus carnosus for production “uncured” no nitrate/nitrite-added meat products. Subsequently, incubated utilized produce no-nitrate/nitrite-added ham which quality characteristics residual nitrite concentrations measured. Two treatments (SC: carnosus; PC: pre-converted VJP) nitrite-added control (C) used study. No differences (P>0.05) found between CIE L* or TBARS values. Residual concentration was greater (P<0.05) hams first week storage. Although remained at relatively throughout storage, difference not statistically significant after week. At day 42 treatment retained significantly a* (redness) values than either SC PC treatments. Introduction has been performed centuries can be traced back earliest recorded history. Historically, primary ingredient
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