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

• Autor(a) principal: Dutra,Monalisa Pereira
• Data de Publicação: 2012
• Outros Autores: Cardoso,Giselle Pereira, Ramos,Eduardo Mendes, Ramos,Alcinéia de Lemos Souza, Pinheiro,Ana Carla Marques, Fontes,Paulo Rogério
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência e Agrotecnologia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000100011
• topic: Color; texture; weight loss; byproduct

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 &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 < 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 &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.