Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams

The objective of this study was to determine if methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), and kappa carrageenan (KC) would increase cook yields and decrease purge values. Four hydrocolloid brine treatment (TRT) combinations and a control (no hydrocolloids) were formulated to produce “test tube” hams. Ham models were analyzed for purge controlling and textural attributes to determine specific brines to be utilized in a commercial study. Five TRTs were formulated for the commercial study: (1) MC 0.4% & KC 0.6%; (2) HPMC 0.6% & KC 0.6%; (3) MC 0.4% & HPMC 0.6% & KC 0.6%; (4) KC 0.6%; and (5) control (no hydrocolloids). Brine solutions (45% addition wt/wt) were mixed into ground ham (5.33 cm, 2.54 cm and 0.9 cm plate), stuffed into fibrous casing and thermally processed to 70°C internally. Treatments 1 and 3 increased (P < 0.05) cook yields and were perceived more tender by the sensory panel when compared to TRT 5. However, TRT 2 decreased (P < 0.05) cook yield and purge values. Treatments 1, 2, 3, and 4 decreased purge values by at least 1.5% when compared to the TRT 5 while decreasing lightness (L*) values. Trained sensory panel ratings noted TRTs containing MC and/or HPMC to have a slight mouth residue and off-flavor with decreased juiciness when compared to TRT 4 and 5. Results suggest a hydrocolloid brine solution containing MC with KC may be a positive purge controller while maintaining textural and color attributes.