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. / Master of Science
| Identifer | oai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/51888 |
| Date | January 1977 |
| Creators | Frank, Philip Randall |
| Contributors | Food Science and Technology |
| Publisher | Virginia Polytechnic Institute and State University |
| Source Sets | Virginia Tech Theses and Dissertation |
| Language | en_US |
| Detected Language | English |
| Type | Thesis, Text |
| Format | 105 leaves, application/pdf, application/pdf |
| Rights | In Copyright, http://rightsstatements.org/vocab/InC/1.0/ |
| Relation | OCLC# 6598219 |
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