QUALITY CHARACTERISTICS OF HAM FORMULATED WITH MODIFIED CORN STARCH AND KAPPA-CARRAGEENAN

Eight treatments utilizing kappa-carrageenan (0%, 1.5%) and starch (0% , 2%, 3.5%, 5%) in hams were compared. Hams were evaluated for cooking yields, purge, color, texture and sensory characteristics. Incorporat ion of carrageenan at 1.5% increased yield, decreased purge and result ed in sensory perception of reduced juiciness. Increasing starch incre ased perception of juiciness. There was no synergistic effect on moist ure retention due to a combination of starch and carrageenan. Microstr uctural characteristics revealed that starch and carrageenan were rand omly distributed in localized areas with no evidence of interaction.