Theses and Dissertations

Issuing Body

Mississippi State University


Schilling, M. Wes

Committee Member

French, Todd

Committee Member

Goddard, Jerome

Committee Member

Kim, Taejo

Date of Degree


Document Type

Graduate Thesis - Open Access


Food Science and Technology

Degree Name

Master of Science (M.S.)


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


Distillate solutions that were derived from concentrated ferment were incorporated into either a carrageenan (CG) and propylene glycol alginate (PGA) gum blend or into a CG, PGA, and xanthan gum (XG) blend. Distillate treatments were compared against a 10% propylene glycol treatment, a gum only control, and negative control using three hams that were cut into 2.5 cm thick slices and then cut into 2.5×2.5×2.5cm cubes (n=50) that were dipped into solutions prior to conducting mite bioassays. Coated and control ham cubes were inoculated with 20 adult mites from the species T. putrescentiae (Schrank), and incubated for 2 and 3 weeks. The distilled treatments with CG + PGA + XG had a greater reduction (P<0.05) in mite populations than all other treatments with the exception of the 10% PG coated treatments. In addition, there were no differences between treatments with respect to sensory texture, flavor, and moistness.