Technological and sensory quality of restructured low-fat cooked ham containing liquid whey

Ciência e Agrotecnologia

Monalisa Pereira Dutra²  Giselle Pereira Cardoso²  Eduardo Mendes Ramos¹  Alcinéia De Lemos Souza Ramos²  Ana Carla Marques Pinheiro²  Paulo Rogério Fontes² 

[1],Universidade Federal de Lavras Departamento de Ciência dos Alimentos Lavras MG ,Brasil

关键词: Color;    texture;    weight loss;    byproduct;    Cor;    textura;    perda de peso;    subproduto;   

DOI  :  10.1590/S1413-70542012000100011

来源: SciELO

【 摘 要 】

The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P > 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the products formulated with more than 25% of this adjunct, although the overall sensory impression was not affected (P > 0.05). These results suggest that up to 38% natural fresh liquid whey can be added to a restructured cooked ham formulation with similar results to products cured with a conventional formulation.

【 授权许可】

CC BY   
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