Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences

Abstract

Sensory characteristics and visual acceptability of cooked hams with rice starch (RS) and fructo-oligosaccharides (FOS) as substitutes for, respectively, sodium tripolyphosphate (STPP) and dextrose (Dex), were evaluated. Replacement of STPP with RS is associated with hams being less juicy, salty and springy, but more adhesive and could negatively affect appearance; but replacement of Dex by FOS had minimal sensory influence. The relative importance of product appearance, pack labels and price information cues in simulated purchasing decisions was also investigated. Consumer purchase choices were more influenced by product appearance than by pack labels referring to additives or price. Including labelling information regarding reduction or exclusion of phosphates may be more important than labels regarding a reduction in salt. For the Irish consumers studied here, the use of phosphates in cooked hams sounds artificial, unhealthy and unknown, whereas dietary fibre was perceived as healthy, natural and improving of the eating quality.