Mississippi State University
Schilling, M. Wes
Campbell, Yan L.
Phillips, Thomas W.
Date of Degree
Original embargo terms
Graduate Thesis - Open Access
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
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.
Rogers, William D., "The application of food grade short chain fatty acids to prevent infestation of Tyrophagus putrescentiae on dry cured ham and the effects on sensory properties" (2020). Theses and Dissertations. 4266.