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. Incorporation of carrageenan at 1.5% increased yield, decreased purge and resulted in sensory perception of reduced juiciness. Increasing starch increased perception of juiciness. There was no synergistic effect on moisture retention due to a combination of starch and carrageenan. Microstructural characteristics revealed that starch and carrageenan were randomly distributed in localized areas with no evidence of interaction.