Advisor

Schilling, M. Wes

Committee Member

White, Shecoya

Committee Member

Zhang, Xue

Committee Member

Campbell, Yan L.

Committee Member

Phillips, Thomas W.

Date of Degree

5-1-2020

Original embargo terms

Visible to MSU only for 1 Year||5/17/2020

Document Type

Graduate Thesis - Open Access

Major

Food Science

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Tyrophagus putrescentiae, (ham mite) is difficult for commercial dry cured ham producers to control. This research was conducted to test the efficacy of C8C9C10 fatty acids combined with and without food grade coatings to control mite infestations on dry cured hams. Ham cubes were coated directly or wrapped in nets saturated with combinations of xanthan gum (XG) or carrageenan (CG), propylene glycol alginate (PGA), and either propylene glycol or C8C9C10 fatty acid. The use of 10% C8C9C10 with XG and CG + PGA in direct coatings and 1% C8C9C10 with XG or 10% with both XG and CG/PGA in saturated nets inhibited mite population growth. Unexpectedly, the soybean oil solvent effectively controlled mite infestation. Sensory evaluation indicated that 10% C8C9C10 mixed with soybean oil and 100% soybean oil did not impart sensory differences to ham when used as a coating but did impact sensory attributes when used with nets.

URI

https://hdl.handle.net/11668/16666

Comments

C8C9C10 fatty acids||dry cured ham||food grade coatings||ham mite||short chain fatty acids||Tyrophagus putrescentiae

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