Elaboration and acceptability of restructured hams added with jabuticaba skin

ALVES, Ana Paula de Carvalho; MARQUES, Tamara Rezende; CARVALHO, Thaís Cristina Lima de; PINHEIRO, Ana Carla Marques; RAMOS, Eduardo Mendes; CORRÊA, Angelita Duarte

doi:10.1590/1678-457X.19016

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Research Paper • Food Sci. Technol (Campinas) 37 (2) • Apr-Jun 2017 • https://doi.org/10.1590/1678-457X.19016 copy

Elaboration and acceptability of restructured hams added with jabuticaba skin

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
Plinia jaboticaba; meat product; dietary fibre; phenolic compound; antioxidant; sensory analysis

	0% JSF^* * JSF = jabuticaba skin flour; (control)		0.5% JSF	1.0% JSF	1.5% JSF
Raw material	g	%	g
Pork shoulder	430.5	43.05	427.0	423.5	420.0
Pork shank	184.5	18.45	183.0	181.5	180.0
JSF (g)	-	-	5	10	15
Water (mL)	310	31	310	310	310
Supro 500E (soy protein isolate)	20	2	20	20	20
Cassava starch	20	2	20	20	20
Refined salt	10	1	10	10	10
Rendmax 208 (mix containing phosphate, nitrite/nitrate, and ascorbate/isoascorbate)^ New Max industrial.	17	1.7	17	17	17
Max sabor 207 (monosodium glutamate)	3	0.3	3	3	3
California ham condiment	5	0.5	5	5	5
Carmine dye (mL)	0.1	-	0.1	0.1	0.1

Constituent	Restructured ham ¹ 1 0% (control): without the addition of jabuticaba skin flour (JSF); 0.5%: addition of 0.5% JSF; 1.0%: addition of 1.0% JSF and 1.5%: addition of 1.5% JSF.				CV(%)
Constituent	0% (control)	0.5%	1.0%	1.5%	CV(%)
Moisture (g 100 g^–1)	72.67 ± 0.98 a	73.25 ± 0.50 a	72.88 ± 0.61 a	70.46 ± 0.49 b	0.93
Lipids (g 100 g^–1)	3.27 ± 0.08	2.56 ± 0.50	2.67 ± 0.23	2.87 ± 0.32	11.20
Crude protein (g 100 g^–1)	11.47 ± 0.38	11.84 ± 0.39	11.65 ± 0.56	12.12 ± 0.14	3.37
Ash (g 100 g^–1)	5.19 ± 0.41 ab	5.25 ± 0.38 a	4.62 ± 0.24 ab	4.14 ± 0.53 b	8.41
Carbohydrates (g 100 g^–1)	7.4 ± 0.76 b	7.1 ± 0.48 b	8.18 ± 0.72 b	10.41 ± 0.44 a	2.86
Insoluble fibre^* * Calculated according to the content of dietary fibre in jabuticaba skin flour (Insoluble fibre: 30.02 g 100 g–1; soluble fibre: 8.90 g 100 g–1 and total fibre: 38.92 g 100 g–1). Data are the mean of three replicates ± standard deviation. Different letters in rows differ by the Tukey test (P ≤ 0.05). (g 100 g^–1)	0	0.15	0.30	0.45
Soluble fibre^* * Calculated according to the content of dietary fibre in jabuticaba skin flour (Insoluble fibre: 30.02 g 100 g–1; soluble fibre: 8.90 g 100 g–1 and total fibre: 38.92 g 100 g–1). Data are the mean of three replicates ± standard deviation. Different letters in rows differ by the Tukey test (P ≤ 0.05). (g 100 g^–1)	0	0.02	0.04	0.07
Total fibre^* * Calculated according to the content of dietary fibre in jabuticaba skin flour (Insoluble fibre: 30.02 g 100 g–1; soluble fibre: 8.90 g 100 g–1 and total fibre: 38.92 g 100 g–1). Data are the mean of three replicates ± standard deviation. Different letters in rows differ by the Tukey test (P ≤ 0.05). (g 100 g^–1)	0	0.17	0.34	0.52
Caloric value (g 100 g^–1)	104.94 ± 0.25 b	98.86 ± 0.51 c	103.28 ± 0.42 b	115.82 ± 0.17 a	2.41
pH	6.03 ± 0.15 a	6.01 ± 0.19 a	5.83 ± 0.04 b	5.67 ± 0.12 c	2.13
Weight loss on cooking (%)	3.17 ± 0.00 c	3.00 ± 0.00 c	5.50 ± 0.01 b	14.83 ± 0.01 a	8.98
Water activity	0.97 ± 0.00	0.97 ± 0.00	0.97 ± 0.00	0.97 ± 0.00	0.00
Phenolic compounds (mg 100 g^–1)	90.00 ± 8.75 d	130.05 ± 13.16 c	170.27 ± 8.72 b	250.20 ± 6.76 a	8.34
TBARs (mg malonaldehyde kg^–1)	0.30 ± 0.02 c	0.37 ± 0.03 bc	0.46 ± 0.05 ab	0.48 ± 0.02 a	7.29

Restructured ham ¹ 1 0% (control): without the addition of jabuticaba skin flour (JSF); 0.5%: addition of 0.5% JSF; 1.0%: addition of 1.0% JSF and 1.5%: addition of 1.5% JSF. Data are the mean of three replicates ± standard deviation. Different letters in rows differ by the Tukey test (P ≤ 0.05).					CV (%)
	0% (control)	0.5%	1.0%	1.5%	CV (%)
L*	62.86 ± 2.34 a	57.04 ± 1.36 b	53.87 ± 2.29 c	48.96 ± 1.09 d	4.27
a*	4.80 ± 0.74	4.07 ± 0.53	4.39 ± 0.78	4.71 ± 0.44	4.50
b*	6.71 ± 0.74	6.70 ± 0.46	6.03 ± 0.08	6.38 ± 0.44	7.21
Stiffness (N)	28.34 ± 0.84 b	32.22 ± 0.35 a	25.69 ± 0.76 b	12.77 ± 0.26 c	15.95
Cohesiveness	0.68 ± 0.09 a	0.65 ± 0.07 a	0.50 ± 0.13 b	0.43 ± 0.16 b	13.95
Adhesiveness (N.mm)	0.13 ± 0.01 ab	0.17 ± 0.00 a	0.12 ± 0.02 ab	0.06 ± 0.00 c	2.67
Flexibility (mm)	5.18 ± 0.16 a	5.11 ± 0.13 a	4.97 ± 0.05 a	4.12 ± 0.10 b	7.15
Chewiness (N.mm)	99.73 ± 1.09a	113.57 ± 2.28 a	63.53 ± 0.93 b	23.47 ± 0.72 c	14.47

JSF (%) ¹ 1 0% (control): without the addition of jabuticaba skin flour (JSF); 0.5%: addition of 0.5% JSF; 1.0%: addition of 1.0% JSF and 1.5%: addition of 1.5% JSF. Different letters in columns differ by the Tukey test (P ≤ 0.05).	Appearance ² 2 1-9 point hedonic scale.	Aroma ² 2 1-9 point hedonic scale.	Flavour ² 2 1-9 point hedonic scale.	Texture ² 2 1-9 point hedonic scale.	Overall aspect without information ³ 3 Overall aspect without information - the panellists were not informed that the addition of JSF would bring health benefits.	Overall aspect with information ⁴ 4 Overall aspect with information - the panellists were informed that the addition of JSF would add the restructured hams with antioxidant substances and dietary fibre, with possible health benefits.
0.0 (control)	7.75 a	7.80 a	8.07 a	7.84 a	8.02 a	7.41 a
0.5	6.12 b	6.97 b	7.29 b	7.05 b	7.00 b	7.14 a
1.0	5.58 c	6.77 b	7.08 b	7.22 b	6.90 b	7.07 a
1.5	4.49 d	6.13 c	5.90 c	5.66 c	5.74 c	6.38 b
CV (%)	22.99	17.44	19.79	19.17	17.16	21.41

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[1] *Corresponding author: anapaula.quimica@hotmail.com