Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4715
Title: Technological and sensory quality of restructured low-fat cooked ham containing liquid whey
Other Titles: Características tecnológicas e sensoriais de apresuntados com baixo teor de gordura elaborados com soro de leite
Keywords: Color
Texture
Weight loss
Byproduct
Cor
Textura
Perda de peso
Subproduto
Issue Date: 28-Feb-2012
Publisher: Editora da Universidade Federal de Lavras (UFLA)
Citation: DUTRA, M. P. et al. Technological and sensory quality of restructured low-fat cooked ham containing liquid whey. Ciência e Agrotecnologia, Lavras, v. 36, n. 1, p. 86-92, jan./fev. 2012.
Abstract: 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.
URI: http://repositorio.ufla.br/jspui/handle/1/4715
Appears in Collections:DCA - Artigos publicados em periódicos



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