Published

2013-07-01

Effects of Locus Bean Gum, Kappa Carrageenan and Iota Carrageenan on the Syneresis, Texture and Some Sensory Characteristics of Cooked Ham

Efecto de la Goma de Algarrobo, la Carragenina Kappa y la Carragenina Iota Sobre la Sinéresis, Textura y Algunas Características Sensoriales de Jamón Cocido

Keywords:

Hardness, elasticity, sensory, brine (en)
Dureza, elasticidad, jamón, sensorial, salmuera (es)

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Authors

  • César Augusto Sepúlveda Cossio Universidad Nacional de Colombia
  • Diego Alonso Restrepo Molina Universidad Nacional de Colombia
  • Kenneth Roy Cabrera Torres Universidad Nacional de Colombia
The current study evaluated the effect of the addition of locus bean gum (LBG), Kappa carrageenan (KC) and Iota carrageenan (IC) on some characteristics of cooked ham. For this purpose, a 2% mixture of LBG: KC: IC was added to the formula of a cooked ham standard brine, established according to the following ratios of 14 treatments (T): (T1): 100% IC; (T2): 100% KC; (T3): 50: 50 LBG: KC mixture; (T4): 50: 50 LBG: IC mixture; (T5): 33.33: 66.67 KC: IC mixture; (T6): 66.67: 33.33 KC: IC mixture; (T7): 25: 75 LBG: KC mixture; (T8): 25: 75 LBG: IC mixture; (T9): 50: 16.17: 33.33 LBG: KC: IC mixture; (T10): 50: 33.33: 16.17 LBG: KC: IC mixture; (T11): 25: 56.25: 18.75 LBG: KC: IC mixture; (T12): 25: 18.75: 56.25 LBG: KC: IC mixture; (T13): 12.5: 43.75: 43.75 LBG: KC: IC mixture and (T14): 37.5: 31.25: 31.25 LBG: KC: IC mixture. For all brines, the cooked ham was prepared and extended to 100%, and characteristics of hardness and elasticity were evaluated 14 and 28 days after manufacturing, through a texture analysis profile (TAP); along with syneresis in the packaging (purges) by gravimetric analysis and, hardness, elasticity and general appearance; and sensory attributes through a sensory analysis. The lowest syneresis was shown for T11 and the lowest predicted syneresis by a third grade polynomial was shown in the mixtures 18.12: 64.46: 17.42 and 16.36: 65.56: 18.08 of LBG: KC: IC for days 14 and 28, respectively, with a syneresis value of 0.88% and 2.83%; the highest instrumental hardness (TAP) was found in T7, and the highest predicted hardness at 14 days was found in mixture 24.72: 75.28 of LBG: KC, with a value of 22.74 N, while the highest predicted elasticity coinciding with a high hardness region was found in mixture 26.21: 67.82 : 8.98 of LBG: KC: IC, with a value of 0.93. In the sensory analysis, T7 and T11 (sampling points closer to these optimal) were those that received the best scores in the evaluated parameters.

El presente estudio evaluó el efecto de la adición de goma de algarrobo (GA), carragenina Kappa (CK) y carragenina Iota (CI) sobre algunas características de un jamón de cerdo cocido. Para tal efecto se involucró, en la formulación de una salmuera base de jamón cocido, un 2% de mezcla de GA: CK: CI definidos según las proporciones siguientes, dando origen a 14 tratamientos (T): (T1): 100% CI; (T2): 100% CK; (T3): mezcla 50:50 GA: CK; (T4): mezcla 50: 50 GA: CI; (T5): mezcla 33,33: 66,67 CK: CI; (T6): mezcla 66,67: 33,33 CK: CI; (T7): mezcla 25: 75 GA: CK; (T8): mezcla 25: 75 GA: CI; (T9): mezcla 50: 16,17: 33,33 GA: CK: CI; (T10): mezcla 50: 33,33: 16,17 GA: CK: CI; (T11): mezcla 25: 56,25: 18,75 GA: CK: CI; (T12): mezcla 25: 18,75: 56,25 GA: CK: CI; (T13): mezcla 12,5: 43,75: 43,75 GA: CK: CI y, (T14): mezcla 37,5: 31,25: 31,25 GA: CK: CI. Con cada una de estas salmueras se elaboró jamón de cerdo cocido y extendido al 100%, al cual se le midieron las características dureza y elasticidad a los 14 y 28 días de elaboración, mediante un análisis de perfil de textura (TPA); sinéresis en el empaque (purgas) mediante análisis gravimétrico, y dureza, elasticidad y aspecto general, como atributos sensoriales mediante análisis sensorial. La menor sinéresis se presentó para T11 y la menor sinéresis predicha (mediante polinomio de colocación de tercer orden), se presentó en las mezclas 18,12: 64,46: 17,42 y 16,36: 65,56: 18,08 de GA: CK: CI para los 14 y 28 días, respectivamente, con un valor de sinéresis de 0,88% y 2,83%; la mayor dureza instrumental (TPA) se encontró en T7, y la mayor dureza predicha a los 14 días se encontró en la mezcla 24,72: 75,28 de GA: CK, con un valor de 22,74 N, mientras que la mayor elasticidad predicha que coincidiera con una región de alta dureza, se encontró en la mezcla 26,21: 67,82: 8,98 GA: CK: CI, con un valor de 0,93. En el análisis sensorial los T7 y T11 (puntos de muestreo más cercanos a estos óptimos) fueron los que obtuvieron las mejores calificaciones en los aspectos evaluados.

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