Effect of a total substitution of vegetable protein and phosphates on shrinkage by cooking and purging in chopped york ham

The trend with the most significant impact on food is currently clean labeling, and meat products are not exempt from it. This trend promotes the elimination of additives of inorganic origin and their replacement by natural ingredients in the formulation of products. In the present work, the effects of the total substitution of polyphosphate and vegetable protein for citric fiber and hydrolyzed pork collagen in chopped pork York ham, with an extension of 52.9% at the end of cooking, were evaluated to achieve clean labeling. Two treatments were performed with two types of brine, which had a citrus fiber A and a citrus fiber B as phosphate replacements. Additionally, as a vegetable protein replacement, the same hydrolyzed pork collagen was used for both treatments. Tumbler massaging was made to allow correcting protein extraction, then it was subjected to heat treatment by immersion in hot water at 80 °C. It was concluded that the ham made with citric fiber B and hydrolyzed pork collagen obtained better results in texture, syneresis, sensory analysis and cooking losses, with no significant differences with the standard.