Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems

The effectiveness of four different cold-set binding systems [microbial transglutaminase (TG), alginate (AL), glucono-δ-lactone (GdL) and starter culture (MO)] for manufacturing dry-cured formed ham was evaluated. The effects of tumbling time (0, 6 and 18 h) and processing time (7, 14, 21 and 28 days) on physicochemical, sensory and microbiological properties of dry-cured formed ham compared to traditional non-formed raw ham were analyzed. The physicochemical analysis showed that the tumbling time of 18 h leads to changes in the characteristic properties of dry-cured formed ham. Samples subjected to a prolonged tumbling time showed a higher concentration of sodium chloride and sodium nitrite, but a reduced weight loss. Independent of tumbling time the formed samples had a lower pH value than the corresponding non-formed samples. Due to the larger specific surface area of formed samples also the microbiological characteristics were changed. The counts of mesophilic aerobic bacteria and lactic acid bacteria in formed samples were 2–4 log cycles higher than in traditional raw ham. The sensory quality of all dry-cured formed hams depended on processing time and binding system. The sensory panel preferred TG hams because of the close similarity to the non-formed hams.