Elaboration and acceptability of restructured hams added with jabuticaba skin
AUTOR(ES)
ALVES, Ana Paula de Carvalho, MARQUES, Tamara Rezende, CARVALHO, Thaís Cristina Lima de, PINHEIRO, Ana Carla Marques, RAMOS, Eduardo Mendes, CORRÊA, Angelita Duarte
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
29/05/2017
RESUMO
Abstract Jabuticaba 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.
Documentos Relacionados
- Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia
- Acceptability of Massage with Skin Barrier-enhancing Emollients in Young Neonates in Bangladesh
- Optimizing the Extraction of Anthocyanins from the Skin and Phenolic Compounds from the Seed of Jabuticaba Fruits (Myrciaria jabuticaba (Vell.) O. Berg) with Ternary Mixture Experimental Designs
- Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids
- Jabuticaba (Plinia jaboticaba) skin extracts as inhibitors of phospholipases A2 and proteases