Developing food-grade coatings for dry-cured hams to protect against ham mite infestation. (March 2016)

• Record Type: Journal Article
• Authors: Zhao, Y.; Abbar, S.; Phillips, T.W.; Williams, J.B.; Smith, B.S.; Schilling, M.W.
• Is Part Of: Meat science. Volume 113(2016:Mar.)
• Page Start: 73
• Page End: 79
• Publication Date: 2016-03
• Subjects: Dry-cured ham -- Ham mite -- Food grade coating; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.11.014
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Dry-cured hams may become infested with ham mites, Tyrophagus putrescentiae, during the aging process. Methyl bromide is the only known available fumigant pesticide that is effective at controlling ham mite infestations in dry cured ham plants. However, methyl bromide will be phased out of all industries as early as 2015 due to its status as an ozone-depleting substance. Research was conducted to develop and evaluate the potential of using food-grade film coatings to control mite infestations, without affecting the aging process and sensory properties of the dry-cured hams. Cubes coated with xanthan gum + 20% propylene glycol and carrageenan/propylene glycol alginate + 10% propylene glycol were effective at controlling mite infestations under laboratory conditions. Water vapor permeability was measured to estimate the impact of coatings during the aging process. It was evident that carrageenan/propylene glycol alginate coatings were permeable to moisture, which potentially makes them usable during aging. Highlights: Propylene glycol, carrageenan and propylene glycol alginate controlled bench top mite infestations. Food grade coatings were permeable to moisture. Propylene glycol and gums should be tested in commercial settings.