Assessing the use of frozen pork meat in the manufacture of cooked ham
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100124 |
Resumo: | This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality. |
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Assessing the use of frozen pork meat in the manufacture of cooked hamhistologysensory analysistexturefreezing-thawingThis study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100124Food Science and Technology v.36 n.1 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.0066info:eu-repo/semantics/openAccessLOS,Francine Gomes BassoPRESTES,Rosa CristinaGRANATO,DanielSIMÕES,Deise Rosana SilvaROMAN,Silvane SouzaDEMIATE,Ivo Mottineng2016-04-12T00:00:00Zoai:scielo:S0101-20612016000100124Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-04-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Assessing the use of frozen pork meat in the manufacture of cooked ham |
title |
Assessing the use of frozen pork meat in the manufacture of cooked ham |
spellingShingle |
Assessing the use of frozen pork meat in the manufacture of cooked ham LOS,Francine Gomes Basso histology sensory analysis texture freezing-thawing |
title_short |
Assessing the use of frozen pork meat in the manufacture of cooked ham |
title_full |
Assessing the use of frozen pork meat in the manufacture of cooked ham |
title_fullStr |
Assessing the use of frozen pork meat in the manufacture of cooked ham |
title_full_unstemmed |
Assessing the use of frozen pork meat in the manufacture of cooked ham |
title_sort |
Assessing the use of frozen pork meat in the manufacture of cooked ham |
author |
LOS,Francine Gomes Basso |
author_facet |
LOS,Francine Gomes Basso PRESTES,Rosa Cristina GRANATO,Daniel SIMÕES,Deise Rosana Silva ROMAN,Silvane Souza DEMIATE,Ivo Mottin |
author_role |
author |
author2 |
PRESTES,Rosa Cristina GRANATO,Daniel SIMÕES,Deise Rosana Silva ROMAN,Silvane Souza DEMIATE,Ivo Mottin |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
LOS,Francine Gomes Basso PRESTES,Rosa Cristina GRANATO,Daniel SIMÕES,Deise Rosana Silva ROMAN,Silvane Souza DEMIATE,Ivo Mottin |
dc.subject.por.fl_str_mv |
histology sensory analysis texture freezing-thawing |
topic |
histology sensory analysis texture freezing-thawing |
description |
This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100124 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100124 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.0066 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.1 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126320424255488 |