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Ciência e Agrotecnologia

versão impressa ISSN 1413-7054

Resumo

DUTRA, Monalisa Pereira et al. Technological and sensory quality of restructured low-fat cooked ham containing liquid whey. Ciênc. agrotec. [online]. 2012, vol.36, n.1, pp.86-92. ISSN 1413-7054.  https://doi.org/10.1590/S1413-70542012000100011.

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.

Palavras-chave : Color; texture; weight loss; byproduct.

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