| Registro completo |
| Provedor de dados: |
Ciência e Agrotecnologia
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| País: |
Brazil
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| Título: |
Technological and sensory quality of restructured low-fat cooked ham containing liquid whey
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| Autores: |
Dutra,Monalisa Pereira
Cardoso,Giselle Pereira
Ramos,Eduardo Mendes
Ramos,Alcinéia de Lemos Souza
Pinheiro,Ana Carla Marques
Fontes,Paulo Rogério
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| Data: |
2012-02-01
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| Ano: |
2012
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| Palavras-chave: |
Color
Texture
Weight loss
Byproduct
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| Resumo: |
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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000100011
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| Editor: |
Editora da Universidade Federal de Lavras
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| Relação: |
10.1590/S1413-70542012000100011
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| Formato: |
text/html
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| Fonte: |
Ciência e Agrotecnologia v.36 n.1 2012
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| Direitos: |
info:eu-repo/semantics/openAccess
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