This study was developed to evaluate the physicochemical and sensorial characteristics of chopped ham prepared with the addition of pea fiber as a partial substitute of meat. Two treatment samples were processed: Control (C)-commercial production; and Fiber Less Meat (FLM)-reduction of 5% of meat and addition of 1% of fiber and 4% of water. After processing, the products were characterized regarding pH levels, texture, objective color, loss by dripping, centesimal composition, scanning electron microscopy (SEM), and sensorial evaluation (9-point hedonic scale acceptability test). Analyzing the texture, the parameters for firmness and chewy were higher (p<0.05) for the C sample. The sample FLM presented higher L* value (p<0.05) and lower a* and b* values (p<0.05) than sample C. Regarding the sensorial evaluation, the items aroma, appearance, texture, and flavor did not present differences (p>0.05). Regarding general acceptability, the samples differed (p<0.05) and the FLM sample presented higher acceptability compared to the control sample. In conclusion, it is possible to use pea fibers in chopped ham as a partial substitute for meat having a final product with high sensorial acceptability and cost reduction.
cost reduction; food fibers; meat products; sensorial acceptability; texture