Potassium sorbate as a fungistatic agent in country ham processing

A study was conducted to determine the feasibility of utilizing potassium sorbate as a fungistatlc agent in country ham processing. The study was divided into three phases: the first utilized 60 and 90 day old cured country (long cut) ham; the second used country ham slices; and the third phase utilized 70 day old country cured (packer style cut) hams. Samples were incubated at various temperatures and relative humidities to determine the extent of protection offered by sorbate against fungal growth. Intensity of fungal growth was determined subjectively through periodic visible evaluations and were quantitated by culture plating methods. A UV spectrophotometric technique was utilized to determine the concentrations of sorbic acid deposited on ham surfaces or slices by various methods of application. Of the different methods of application that were tested, the 5% (W/V) 1 minute spray offered the lowest effective level for inhibition of fungal growth. The 5% l minute spray significantly lowered initial mold and yeast colony counts and protected the hams for 30 to 60 days under conditions conducive to fungal outgrowth (21.1±5°C and 70±5% relative humidity). An analogous 10% spray provided a slightly greater measure of mold inhibition than the 5% treatment under identical conditions.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Food Science and Technology

Department dc:contributor.department

Food Science and Technology

Grantor dc:publisher

Virginia Polytechnic Institute and State University

Year dc:date.issued

1977

Author dc:creator

• Frank, Philip Randall

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en_US

Handle dc:identifier.uri

http://hdl.handle.net/10919/51888

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/51888