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: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/4715
• topic: Color; Texture; Weight loss; Byproduct; Cor; Textura; Perda de peso; Subproduto

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.