Data/hora: 16/06/2024 10:36:43

Provedor de dados: | 64
País: | Brazil
Título: | Technological and sensory quality of restructured low-fat cooked ham containing liquid whey
Autores: | Dutra,Monalisa Pereira; Cardoso,Giselle Pereira; Ramos,Eduardo Mendes; Ramos,Alcinéia de Lemos Souza; Pinheiro,Ana Carla Marques; Fontes,Paulo Rogério.
Data: | 2012-02-01
Ano: | 2012
Palavras-chave: | Color; Texture; Weight loss; Byproduct.
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 &lt; 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 &amp;gt; 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 &lt; 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P &lt; 0.05) in the products formulated with more than 25% of this adjunct, although the overall sensory impression was not affected (P &amp;gt; 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000100011
Editor: | Editora da Universidade Federal de Lavras
Relação: | 10.1590/S1413-70542012000100011
Formato: | text/html
Fonte: | Ciência e Agrotecnologia  v.36 n.1 2012
Fonte: | info:eu-repo/semantics/openAccess