Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/55155
Título: Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams
Palavras-chave: Residual nitrite
Hams - Acceptability
Check-All-That-Apply (CATA)
Control difference test
Nitrito residual
Produtos cárneos - Aceitabilidade
Teste de Diferença de Controle
Análise sensorial
Data do documento: Out-2022
Editor: Elsevier
Citação: GUIMARÃES, A. S. et al. Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams. Meat Science, [S.I.], v. 192, 108897, Oct. 2022. DOI: https://doi.org/10.1016/j.meatsci.2022.108897.
Resumo: This study aimed to evaluate the technological and sensory properties of restructured cooked hams prepared with natural curing agents (0.5% radish powder, HRP; 3% radish juice, HRJ; and 0.5% radish pulp powder, HRPP) and with 40 and 150 mg/kg sodium nitrite (HN40 and HN150, respectively). No difference was observed for pH, proximate composition, or cooking loss. Higher residual nitrite contents were observed in the HN150, followed by the radish derivatives hams and HN40. All radish derivatives hams had a similar hue (h) color to HN40, but the h values of HRJ also did not differ from the HN150 ones. The stability of the cured color was not affected. Consumers perceived a non-characteristic aroma and flavor in the radish derivatives hams, but the HRJ had the best acceptance scores. The HRJ appearance was similar to the HN150, and the other sensory attributes were like the HN40. The potential use of radish derivatives, especially radish juice, as natural curing agents was confirmed.
URI: https://doi.org/10.1016/j.meatsci.2022.108897
http://repositorio.ufla.br/jspui/handle/1/55155
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