The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham

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dc.contributor.authorResconi, Virginia C.en
dc.contributor.authorKeenan, Derek F.en
dc.contributor.authorGarcĂ­a, Elisaen
dc.contributor.authorAllen, Paulen
dc.contributor.authorKerry, Joseph P.en
dc.contributor.authorHamill, Ruth M.en
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2023-09-13T11:00:15Z
dc.date.available2023-09-13T11:00:15Z
dc.date.issued2016-06-14en
dc.description.abstractThe effects of sodium tripolyphosphate (STPP), two sources of starch (potato starch: PS and rice starch: RS) and comminution degree (CD) on the technological, instrumental and sensory characteristics of reformed hams were studied using response surface methodology. Both starches reduced cook loss and decreased ham flavour intensity, but RS had stronger effects on instrumental measures of texture, while PS was associated with improved juiciness when low/no added STPP was included. Coarsely ground meat, processed 100% with the kidney plate was associated with slightly increased cook loss, reduced texture profile analysis parameters and a more intense ham flavour compared to the other treatment (80% ground with a kidney plate plus 20% with a 9 mm plate). STPP was the sole factor affecting overall liking. If starch is included in the formulation, the standard level of STPP (0.3%) can be reduced by half with no increase in cook losses, but some decline in sensory quality cannot be avoided.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure 08/RD/TAFRC/671)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationResconi, V. C., Keenan, D. F., GarcĂ­a, E., Allen, P., Kerry, J. P. and Hamill, R. M. (2016) 'The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham', Meat Science, 121, pp.127-134. doi: 10.1016/j.meatsci.2016.05.017en
dc.identifier.doi10.1016/j.meatsci.2016.05.017en
dc.identifier.endpage134en
dc.identifier.issn0309-1740en
dc.identifier.journaltitleMeat Scienceen
dc.identifier.startpage127en
dc.identifier.urihttps://hdl.handle.net/10468/14955
dc.identifier.volume121en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2016, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectReformed hamen
dc.subjectPotato/rice starchen
dc.subjectPhosphateen
dc.subjectComminutionen
dc.subjectResponse surface methodologyen
dc.titleThe effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured hamen
dc.typeArticle (peer-reviewed)en
oaire.citation.volume121en
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