PHYSICOCHEMICAL PARAMETERS AND SENSORY ACCEPTANCE OF CHOPPED HAM WITH PEA FIBER AIMING AT COST REDUCTION

• Autor(a) principal: Jorge Polizer, Yana
• Data de Publicação: 2018
• Outros Autores: Pompeu, Daniel, Pereira Fregonesi, Raul, Harumi Hirano, Merícia, de Alvarenga Freire, Maria Teresa, Antonio Trindade, Marco Antonio
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/e-31142

This study was developed to evaluate the physicochemical and sensorial characteristics of chopped ham prepared with the addition of pea fiber as a partial substitute of meat. Two treatment samples were processed: Control (C)–commercial production; and Fiber Less Meat (FLM)–reduction of 5% of meat and addition of 1% of fiber and 4% of water. After processing, the products were characterized regarding pH levels, texture, objective color, loss by dripping, centesimal composition, scanning electron microscopy (SEM), and sensorial evaluation (9-point hedonic scale acceptability test). Analyzing the texture, the parameters for firmness and chewy were higher (p<0.05) for the C sample. The sample FLM presented higher L* value (p<0.05) and lower a* and b* values (p<0.05) than sample C. Regarding the sensorial evaluation, the items aroma, appearance, texture, and flavor did not present differences (p>0.05). Regarding general acceptability, the samples differed (p<0.05) and the FLM sample presented higher acceptability compared to the control sample. In conclusion, it is possible to use pea fibers in chopped ham as a partial substitute for meat having a final product with high sensorial acceptability and cost reduction. Keywords: Cost reduction; Food fibers; Meat products; Sensorial acceptability; Texture