DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0079

VLIV OCHRANNÉ KULTURY NA BARVU, TEXTURU A SENZORICKÉ PARAMETRY DUŠENÉ ŠUNKY / EFFECT OF PROTECTIVE CULTURE ON COLOR, TEXTURE AND SENSORY PARAMETERS OF COOKED HAM

František Ježek1, Marta Dušková1, Josef Kameník1, Helena Veselá1
1 Ústav hygieny a technologie potravin živočišného původu a gastronomie, Fakulta veterinární hygieny a ekologie, Veterinární univerzita Brno, Palackého tř. 1946/1, 612 42 Brno

Biopreservation has been proven to be a promising natural preservation technique, but the impact of protective cultures on the sensory properties of cooked meat products is not well documented. The aim of this partial work was to evaluate the effect of the added protective culture on the color (L*, a*, b*, C*, h°), texture (hardness, shear force) and sensory parameters (appearance in the cut, matrix, consistency, color, aroma, sour odor, saltiness, taste, sour taste, overall impression) of cooked ham, heat-treated in two ways. During the experiment, significant differences (P <0.05) were found in all monitored color and texture parameters, both with respect to the use of protective culture and with respect to the method of heat treatment. Sensory evaluation of cooked ham showed differences (P <0.05) in appearance in the cut, matrix, consistency and sour odor after 1 week. Sensory changes after 2 months of storage were mainly influenced by the method of heat treatment. The addition of a protective culture during the production of cooked ham did not have a significant effect on its sensory quality.

Keywords: preservation, lactic acid bacteria, meat products, heat treatment

pages: 79-87, online: 2025



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