Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

- Phosphate mainly improved cook loss; while starch retained the water once the ham was cooked.
- The colour of the hams was mainly affected by muscle type; and their texture by phosphate and rice starch.
- Dextrose and fructo-oligosaccharides only slightly affected the quality of the hams.
- Approximately 45% retention of added-fibre (fructo-oligosaccharides) was achieved.
- A reduced phosphate and dextrose ham of satisfactory quality was obtained.

Rice starch (RS) and fructo-oligosaccharides (FOS) were studied as substitutes for phosphates (STPP) and dextrose (Dex) in cooked hams using response surface methodology (RSM). RS, STPP, Dex and FOS were combined in 25 runs and applied to Biceps femoris (BF) and Semimembranosus (SM) muscles. Muscles were injected (120% of green weight), tumbled, netted, and steam cooked. Cook loss and yield were affected by STPP. Colour was predominantly affected by muscle type, but also by the ingredients studied; whereas texture was principally affected by STPP and RS. NMR and expressible moisture data showed higher retention of free water in samples containing RS. This was visualized by light microscopy as starch gel pockets. Despite some reductions in yield, it is feasible to substitute STPP with RS and obtain a satisfactory quality product. However, higher levels of added FOS would be required to warrant a health claim.