Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/29828
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dc.creatorAlves, Ana Paula de Carvalho-
dc.creatorMarques, Tamara Rezende-
dc.creatorCarvalho, Thaís Cristina Lima de-
dc.creatorPinheiro, Ana Carla Marques-
dc.creatorRamos, Eduardo Mendes-
dc.creatorCorrêa, Angelita Duarte-
dc.date.accessioned2018-07-30T17:25:48Z-
dc.date.available2018-07-30T17:25:48Z-
dc.date.issued2017-
dc.identifier.citationALVES, A. P. de C. et al. Elaboration and acceptability of restructured hams added with jabuticaba skin. Food Science and Technology, Campinas, v. 37, n. 2, Apr./June 2017.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/29828-
dc.description.abstractJabuticaba skin flour (JSF), rich in antioxidants and fibre, was used in order to develop four restructured hams in different combinations with meat: 0% control – without the addition of JSF, with the addition of 0.5% JSF, 1.0% JSF and 1.5% JSF, meeting, therefore, the growing demand for meat products with functional appeal. Physicochemical characterizations and sensory analysis were performed, evaluating the impact of information on possible health benefits and the effect on storage. Restructured hams with JSF had higher contents of phenolic compounds; greater weight loss; a darker shade; texture profile with smaller parameters of stiffness, cohesiveness, adhesiveness, flexibility and chewiness (except the restructured ham with 0.5% JSF). Phenolic compounds, pH values, colour and TBARs did not differ with storage time, but were statistically different among JSF concentrations. Panellists preferred the restructured ham without JSF, however, the analysis of variance for overall aspect did not show a significant difference between the restructured ham “control” and those added with 0.5% and 1.0% JSF, after informing the panellists that they would possibly bring health benefits. It is concluded that it is possible to prepare and store restructured hams with JSF, at concentrations of 0.5% and 1.0% with good acceptance.pt_BR
dc.languageen_USpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsacesso abertopt_BR
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceFood Science and Technologypt_BR
dc.subjectPlinia jaboticabapt_BR
dc.subjectMeat productpt_BR
dc.subjectDietary fiberpt_BR
dc.subjectPhenolic compoundpt_BR
dc.subjectAntioxidantpt_BR
dc.subjectSensory analysispt_BR
dc.titleElaboration and acceptability of restructured hams added with jabuticaba skinpt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos
DQI - Artigos publicados em periódicos

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