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Food Science and Technology

versão impressa ISSN 0101-2061versão On-line ISSN 1678-457X

Resumo

ALVES, Ana Paula de Carvalho et al. Elaboration and acceptability of restructured hams added with jabuticaba skin. Food Sci. Technol (Campinas) [online]. 2017, vol.37, n.2, pp.232-238.  Epub 29-Maio-2017. ISSN 0101-2061.  https://doi.org/10.1590/1678-457x.19016.

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.

Palavras-chave : Plinia jaboticaba; meat product; dietary fibre; phenolic compound; antioxidant; sensory analysis.

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