Effects of Salt and Nitrite Concentration on the Shelf Life of Deli-style Ham

Authors

• Regan Elise Stanley, University of Nebraska-LincolnFollow

Date of this Version

8-2016

Document Type

Thesis

Citation

A thesis presented to the faculty of the Graduate College at the University of Nebraska in partial fulfillment of requirements for the degree of Master of Science

Major: Animal Science

Under the supervision of Professor Gary A. Sullivan

Lincoln, Nebraska, August 2016

Comments

Copyright 2016, Regan Elise Stanley. Used by permission

Abstract

Deli-style hams were manufactured to measure the effects of salt and nitrite concentration on shelf life and physicochemical characteristics. Three replications of deli-style ham treatments were manufactured in a 3 x 4 factorial arrangement of salt concentration (0.7%, 1.4%, or 2.1%, meat block basis) and nitrite concentration and source (0 ppm, 100 ppm or 200 ppm sodium nitrite, SN, or 100 ppm sodium nitrite equivalent from pre-converted celery juice powder, CP; Veg Stable 506, Florida Food Products). Salt concentration, water activity, cook yield, and texture profile analysis (TPA) were measured on w 0. Color, pH, residual nitrite, and aerobic and anaerobic plate counts (APC and AnPC, respectively) were measured on weeks 0, 2, 4, 6, 8, 10, 12, 14, and 16. A nitrite by salt interaction (P ≤ 0.05) was found for a*, a/b ratio, ΔE, and hue angle. Treatments without nitrite were less red and more yellow than other treatments. Curing with CP resulted in increased yellowness than SN treatments. An interaction of nitrite and week (P < 0.001) was identified for residual nitrite. Residual nitrite values of 0 ppm treatments did not change throughout storage, whereas all other treatments declined with increased storage. Excluding interactions above, significant main effects for salt concentration were identified (P ≤ 0.05). Treatments with 2.1% salt had lower APC than 0.7% salt (P = 0.033) and 1.4% salt was similar to both. As nitrite concentration increased, APC was significantly reduced (P < 0.001) regardless of nitrite source. Overall, 100 ppm CP and SN were only different for a*, b*, a/b ratio, and hue angle. The 100 ppm CP had lower a* values and a/b ratio, but had higher b*, and hue angle values, than 100 ppm SN. This study suggests 200 ppm SN provides greatest shelf life to deli-style ham. Additionally, 0.7% salt resulted in inferior product quality in many traits compared to 1.4% or 2.1% salt and it is therefore suggested to use amounts greater than 0.7% salt when formulating deli-style ham.

Advisor: Gary A. Sullivan